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ijfs12089-sup-0001-FigS1.docxWord document22KFigure S1. Weight loss percentage before and after freezing in different groups of potato strips. A. CaCl2, B. trehalose, C. glycerol, D. NaCl û sucrose, E. PEF and F. control. WL1: weight loss (%) after treatment before freezing. WL2: weight loss (%) after defrosting and wiping the surface moisture. The different letters indicate significant difference (P < 0.05). Each observation is a mean ±  SD of 3 replicate experiments (n = 3).
ijfs12089-sup-0002-FigS2.docxWord document259KFigure S2. Figure 2 The samples right after defrosting. (a) CaCl2, (b) trehalose, (c) glycerol, (d) NaCl û sucrose, (e) PEF and (f) control.
ijfs12089-sup-0003-TableS1.docxWord document17KTable S1. Physicochemical quality parameters of treated potato strips after defrosting.

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