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

Figure 3

Effects of SAS, UV-C, and SAS + UV-C on color indexes of fresh-cut potatoes during storage. (a) value; (b) value; (c) value. The error bars represent the standard deviation. LSDs represent least significant differences at the 0.05 level.

(a)

(b)

(c)