ReviewInternational journal of food science2020
Reactive Oxygen Species and Antioxidants in Postharvest Vegetables and Fruits.
Review in International journal of food science, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 73 papers.
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.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
73 citing papers in PubMed, 285 citations in OpenAlex.
- Carbon dot- and nanoencapsulated essential oil-enabled electrospun microfibers mitigate oxidative deterioration and extend the shelf life of fresh-cut pomegranate arils.Food chemistry: X · 2026Article
- Mechanical Injury Enhances Ethylene-Associated Transcriptional and Metabolic Responses of Strawberry Fruit During Shelf-Life Period.Foods (Basel, Switzerland) · 2026Article
- Green Synthesized Selenium Nanoparticles Enhance Postharvest Nutritional Quality and Anti-Browning Capacity of Pleurotus ostreatus (Oyster Mushroom).Journal of food science · 2026Article
- Biocontrol of Postharvest Soft Rot in Kiwifruit by Antagonistic Fungi from Kiwifruit Tissues and Rhizosphere Soil: Screening, Identification, and Mechanisms.Journal of fungi (Basel, Switzerland) · 2026Article
- Ultrasound technology for edible mushrooms: A review of postharvest changes, applications and prospects.Food chemistry: X · 2026Review
- UV-C Irradiation Enhances Antioxidant Capacity and Delays Postharvest Shrinkage of Passion Fruit.Foods (Basel, Switzerland) · 2026Article
- Melatonin-mediated redox regulation in fruits: modulating oxidative signaling for quality preservation.Planta · 2026Review
- Effect of l-Cysteine on Enzymatic Browning, Antioxidant Activity, and GSH Stability in Fresh-Cut Quince: A Comparative Evaluation With Potassium Metabisulfite.Food science & nutrition · 2026Article
- Modified Atmosphere Packaging Delays Senescence and Chlorophyll Degradation by Enhancing Antioxidant Capacity in Postharvest Broccoli.Foods (Basel, Switzerland) · 2026Article
- Effect of Chitosan,Food science & nutrition · 2026Article
- Combined Application of Chitosan-InducedFoods (Basel, Switzerland) · 2026Article
- Transcriptome Analysis of PostharvestFoods (Basel, Switzerland) · 2026Article
- The Diet-Microbiota-Polyamine Axis in Intestinal Aging: Microbial Pathways, Functional Foods, and Physiological Implications.Nutrients · 2026Review
- Effect of Plant Water Deficit Irrigation on the Postharvest Nutritional Quality Parameters and Antioxidant Pathway of 'Soreli' Kiwifruits.Foods (Basel, Switzerland) · 2026Article
- Producing High-Quality Buckwheat Sprouts: The Combined Effects of Melatonin and UV-B Treatment.Foods (Basel, Switzerland) · 2026Article
- The Development and Testing of a Temporary Small Cold Storage System: Gas-Inflated Membrane Cold Storage.Foods (Basel, Switzerland) · 2026Article
- Eco-friendly fabrication of propolis-derived silver nanocomposites on graphene oxide for advanced chitosan-based food packaging.Current research in food science · 2026Article
- Humidity management modulates aroma deterioration in postharvest strawberry through volatile remodeling and membrane lipid metabolism.Current research in food science · 2026Article
- Metabolic characteristics and nutritional quality of fresh jujube (Food chemistry: X · 2026Article
- The Importance of Oxidative Stress and Antioxidant Metabolism for the Development of Chilling Injury in Kiwifruit.Antioxidants (Basel, Switzerland) · 2025Review
13 more citing papers are in PubMed but not listed here.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Reducing oxidative species to non- or less-reactive matter is the principal function of an antioxidant. Plant-based food is the main external source of antioxidants that helps protect our cells from oxidative damage. During postharvest storage and distribution, fruits and vegetables often increase ROS production that is quenched by depleting their antioxidant pools to protect their cells, which may leave none for humans. ROS are molecules produced from oxygen metabolism; some of the most widely analyzed ROS in plants are singlet oxygen, superoxide, hydrogen peroxide, and hydroxyl radicals. ROS concentration and lifetime are determined by the availability and composition of the antioxidant system that includes enzymatic components such as SOD, CAT, and APX and nonenzymatic components such as vitamins, polyphenols, and carotenoid. Depending on its concentration in the cell, ROS can either be harmful or beneficial. At high concentrations, ROS can damage various kinds of biomolecules such as lipids, proteins, DNA, and RNA, whereas at low or moderate concentrations, ROS can act as second messengers in the intracellular signaling cascade that mediates various plant responses. Novel postharvest methods are sought to maintain fruit and vegetable quality, including minimizing ROS while preserving their antioxidant content.
Identifiers
What OpenQuestion holds
Registered trials
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.