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July 1, 2026Open Access

Effect of sodium metabisulfite on physicochemical indexes and microbial communities of fresh-cut potatoes during chilled storage

任正楠(Zhengnan Ren)

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Key Points

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.

Implication

Investigates sodium metabisulfite's impact on microbial communities in fresh-cut potatoes, suggesting storage improvements.

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Cite This Study

任正楠(Zhengnan Ren) (2026) studied this question.

synapsesocial.com/papers/6a45ffa29ed134303130fed3 https://doi.org/10.26036/cnp0009721

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