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Journal of Food Quality
Volume 2017, Article ID 5980964, 7 pages
https://doi.org/10.1155/2017/5980964
Research Article

Comparison of Sodium Acid Sulfate and UV-C Treatment on Browning and Storage Quality of Fresh-Cut Potatoes

1Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Opening Laboratory of Agricultural Products Processing and Quality Control, Ministry of Agriculture, Beijing 100193, China
2Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
3Laboratory of Fruit Quality Biology, The State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zhejiang University, Zijingang Campus, Hangzhou 310058, China

Correspondence should be addressed to Wenqiang Guan; moc.361@81qwg and Zhidong Wang; nc.saac@gnodihzgnaw

Received 17 March 2017; Accepted 14 May 2017; Published 30 July 2017

Academic Editor: Hui-Min D. Wang

Copyright © 2017 Yajing Xie et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Citations to this Article [1 citation]

The following is the list of published articles that have cited the current article.

  • Hosahalli S. Ramaswamy, Xiuping Jiang, Songming Zhu, Yong Yu, and Huanhuan Li, “High Pressure Processing Treatment of Fresh-Cut Carrots: Effect of Presoaking in Calcium Salts on Quality Parameters,” Journal of Food Quality, vol. 2018, 2018. View at Publisher · View at Google Scholar