The research aims to evaluate how sodium metabisulfite affects the physicochemical properties and microbial communities of fresh-cut potatoes during chilled storage.
Analyzed physicochemical indexes and microbial communities of fresh-cut potatoes over a defined storage period.
Utilized sodium metabisulfite as a preservation agent during chilled storage conditions.
Sodium metabisulfite significantly improved the physicochemical indexes of fresh-cut potatoes, enhancing their quality.
The treatment altered the microbial communities present, reducing spoilage-related microorganisms during chilled storage.
Abstract
Effect of sodium metabisulfite on physicochemical indexes and microbial communities of fresh-cut potatoes during chilled storage