Figures (8)  Tables (1)

    • Figure 1. 

      Freezing curves of fresh-cut potatoes were obtained experimentally. IF Temp: Initial Freezing Temperature; N Temp: Nucleation Temperature; TP time: Transition Phase Time; F time: Freezing Time; N time: Nucleation Time.

    • Figure 2. 

      Changes in the visual appearance of fresh-cut potatoes during SC storage and the control for 10 d.

    • Figure 3. 

      Effect of SC storage on color change and hardness of fresh-cut potato slices. (a) L* value, (b) BI value, (c) ΔE, (d) hardness. The results are represented as means ± standard deviations. Different letters represent significant differences among different treatments for each sampling time at p  ≤  0.05.

    • Figure 4. 

      The total microbial counts of fresh-cut potatoes under SC and the control during storage of 10 d. Vertical bars show the standard errors. Different letters denote significant differences (p ≤ 0.05) between different storage conditions of the same storage time.

    • Figure 5. 

      The (a) TPC, and (b) TFC of fresh-cut potatoes under SC and the control during storage of 10 d. Vertical bars show the standard errors. Different letters denote significant differences (p ≤ 0.05) between different storage conditions of the same storage time.

    • Figure 6. 

      Changes in (a) MDA content, and (b) LOX activity of fresh-cut potatoes under SC storage and the control during storage of 10 d. Vertical bars show the standard errors. Different letters denote significant differences (p ≤ 0.05) between different storage conditions of the same storage time.

    • Figure 7. 

      Changes in (a) PPO activity, (b) POD activity, and (c) CAT activity of fresh-cut potatoes under SC storage and the control during storage of 10 d. Vertical bars show the standard errors. Different letters denote significant differences (p ≤ 0.05) between different storage conditions of the same storage time.

    • Figure 8. 

      Changes in (a) H2O2 content, (b) ·O2− scavenging effect, (c) DPPH scavenging effect, and (d) FRAP of fresh-cut potatoes under SC storage and the control during storage of 10 d. Vertical bars show the standard errors. Different letters denote significant differences (p ≤ 0.05) between different storage conditions of the same storage time.

    • Initial freezing point (°C) SC point (°C)
      Mean −1.7 −3.9
      SD 0.4 0.9
      SE 0.1 0.2
      Min −2.8 −5.4
      Max −1.5 −2.2
      Initial freezing point: the temperature at which water in potatoes begins to freeze; SC point: between the freezing temperature (FT) and nucleation temperature (NT) without forming ice crystals.

      Table 1. 

      Initial freezing point and SC point of fresh-cut potatoes.