Effect of Sodium Metabisulfite on Physicochemical Indexes and 16S rRNA-Based Microbial Communities of Fresh-Cut Potatoes During Chilled Storage.

Foods · 2026 · PMC13407548 · PMID 42511173

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a decreasing trendno p-value reported

an increasing trendno p-value reported

The L* values showed a decreasing trend throughout the storage period ( Figure 1 A), while the a* and b* values showed an increasing trend ( Figure 1 B,C), and the other SM groups showed a slower rate of decrease in the L* values compared to the CK group.

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