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

Zhengnan Ren, Lin Zhou, Lele Zhao, Tingting Yang, Binbin Li, Xiaoying Guo, Xinhui Wang, Longquan Xiao

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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0cells of the map it votes in

0citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

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0 citing papers in PubMed.

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4 · The record

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5 · Who and what money

Authors and funding

8 authors.

Zhengnan RenSchool of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.

Lin ZhouSchool of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.

Lele ZhaoSchool of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.

Tingting YangSchool of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.

Binbin LiSchool of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.

Xiaoying GuoSichuan Kelun Pharmaceutical Co., Ltd., Chengdu 610599, China.

Xinhui WangSchool of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.

Longquan XiaoSchool of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.ORCID 0000-0003-2698-0636

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Browning and microbial spoilage are major constraints on the shelf-life of fresh-cut potatoes, yet the concentration-dependent effects of sodium metabisulfite (SM) on product quality and bacterial dynamics are poorly understood. In this study, the impact of SM on the quality and bacterial dynamics of fresh-cut potatoes during storage was investigated. This study evaluated the concentration-dependent effects of SM on the quality of fresh-cut potatoes. The results showed that 0.3% SM treatment effectively delayed browning. Subsequently, the quality and bacterial community of fresh-cut potatoes of CK and 0.3% SM-treated groups were further investigated. The results indicated that a 0.3% SM treatment could inhibit the activities of polyphenol oxidase (PPO), peroxidase (POD) and phenylalanine ammonia-lyase (PAL) as well as the growth of

Indexed as

bacterial diversityfresh-cut potatoesphysicochemical indexessodium metabisulfite

Identifiers

PMID42511173

DOI10.3390/foods15142426

PMCPMC13407548

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.