Effects of the Combined Treatment of Trans-2-Hexenal, Ascorbic Acid, and Dimethyl Dicarbonate on the Quality in Fresh-Cut Potatoes (Solanum tuberosum L.) during Storage

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DOI:10.3390/foods13101526
作者：Yu Liu, Jiayi Zhang, Yaqin Zhao, Yinqiu Bao, Zhengguo Wu, Yonghua Zheng, Peng Jin
文献类型：期刊论文
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MDPI

Abstract：Fresh-cut potatoes (Solanum tuberosum L.) are susceptible to browning and microbial contamination during storage. In this study, the effects of trans-2-hexenal (E2H), ascorbic acid (VC), dim

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