ArticleScientific reports2017
The influence of postharvest UV-C treatment on anthocyanin biosynthesis in fresh-cut red cabbage.
Article in Scientific reports, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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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.
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Who cites it
7 citing papers in PubMed, 45 citations in OpenAlex.
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- Enhanced Preservation of Climacteric Fruit with a Cellulose Nanofiber-Based Film Coating.ACS omega · 2024Article
- Nutritional and Physiological Effects of Postharvest UV Radiation on Vegetables: A Review.Journal of agricultural and food chemistry · 2023Review
- Effect of ultraviolet light treatment on microbiological safety and quality of fresh produce: An overview.Frontiers in nutrition · 2022Review
- Exploring the effect of UV-C radiation on earthworm and understanding its genomic integrity in the context of H2AX expression.Scientific reports · 2020Article
- Effect of Ultraviolet C Irradiation on Isoflavone Concentrations in Different Cultivars of Soybean (Plants (Basel, Switzerland) · 2020Article
- Red Chinese Cabbage Transcriptome Analysis Reveals Structural Genes and Multiple Transcription Factors Regulating Reddish Purple Color.International journal of molecular sciences · 2020Article
Corrections and comments
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Authors and funding
8 authors at 5 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Red cabbage (Brassica oleracea L. var. capitata f. rubra DC.) is a fresh edible vegetable consumed globally that contains high levels of antioxidant compounds including anthocyanins. In this study, fresh-cut red cabbage was treated with different Ultraviolet-C (UV-C) dosages. Fifteen cyanidin derivatives were observed in UV-C treated fresh-cut red cabbage; four of these were anthocyanins absent in control samples. The optimum dose of UV-C for enhancing total anthocyanin content in fresh-cut red cabbage was 3.0 kJ/m
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