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Water immersion treatment of potato slices with various time periods (0–30 min) was studied to find out the effect on the browning of fresh‐cut potato slices during long‐term storage (1–12 days) at 5°C. The results show that water immersion for 15 min significantly inhibit browning compared to other time periods of immersion treatment. Further studies show that the levels of superoxide dismutase...
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