ArticleFrontiers in plant science2020
Effect of Intermittent Warming on the Quality and Lipid Metabolism of Blueberry (
Article in Frontiers in plant science, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 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
3 citing papers in PubMed, 13 citations in OpenAlex.
- Fruit Nutritional Composition and Seed Reserve Mobilization as Tools for Phenotypic Selection inFoods (Basel, Switzerland) · 2026Article
- Mechanisms and control measures of low temperature storage-induced chilling injury to solanaceous vegetables and fruits.Frontiers in plant science · 2024Review
- Adaptation of Glycyrrhiza glabra L. to water deficiency based on carbohydrate and fatty acid quantity and quality.Scientific reports · 2023Article
Corrections and comments
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Authors and funding
7 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The change of lipid metabolism is a key point of blueberry fruit after refrigeration. This study was conducted to evaluate the effects of intermittent warming (IW) of "DuKe" blueberry fruit on its shelf life at 20 ± 0.5°C following 30 days of refrigeration. IW-treated fruit showed higher contents of phosphatidylcholine, linoleic acid, and oleic acid but lower contents of phosphatidic acid and palmitic acid compared to controls. Protective effects on the cell membrane were also reflected as inhibition of the activity of phospholipase D and lipoxygenase. The blueberry fruit showed a lower decay and pitting incidence with higher firmness than control. Interestingly, IW increased C-repeat binding transcription factor gene expression, which can induce the expression of genes related to hypothermia tolerance in plant cells at low temperature. These results indicate that IW can prevent damage to the membrane lipids, which occurs by senescence at a low temperature of blueberry fruit.
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