Abstract
September Online Cover: Cryo‐scanning electron microscopy images of potato parenchyma tissue microstructures before and after freezing for 4 weeks under different freezing methods, and photographs of fresh and thawed potatoes frozen for different periods of time under isochoric, isobaric, or individually quick frozen conditions, from “Effect of isochoric freezing on quality aspects of minimally processed potatoes” by Cristina Bilbao‐Sainz, Yuanheng Zhao, Gary Takeoka, Tina Williams, Delilah Wood, Bor‐Sen Chiou, Matthew J. Powell‐Palm, Vivian C.H. Wu, Boris Rubinsky, and Tara McHugh. p. 2656.
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