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

<div>Effects of SAS, UV-C, and SAS + UV-C on MDA content of fresh-cut potatoes during storage. The error bars represent the standard deviation. LSDs represent least significant differences at the 0.05 level.</div>

Journal of Food Quality

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Figure 6

Figure 6: Comparison of Sodium Acid Sulfate and UV-C Treatment on Browning and Storage Quality of Fresh-Cut Potatoes 