Evidence map›Paper›PMID 34178450›Full record

ArticlePeerJ2021

Chemistry of enzymatic browning in longan fruit as a function of pericarp pH and dehydration and its prevention by essential oil, an alternative approach to SO

Muhammad Rafiullah Khan, Chongxing Huang, Yasser Durrani, Ali Muhammad

Open access · goldAbstract read
In one paragraph

Article in PeerJ, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing papers in PubMed
1.8field-weighted citation impact, top 14% of its field
1 · What the graph read from it

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.

2 · The registry

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.

3 · Its place in the literature

Who cites it

2 citing papers in PubMed, 13 citations in OpenAlex.

  1. Article
  2. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

4 authors at 2 institutions in 2 countries.

Muhammad Rafiullah Khan *School of Light Industry and Food Engineering, Guangxi University, Nanning, China.
Chongxing Huang *School of Light Industry and Food Engineering, Guangxi University, Nanning, China.
Yasser DurraniDepartment of Food Science and Technology, The University of Agriculture, Peshawar, Pakistan.
Ali MuhammadDepartment of Food Science and Technology, The University of Agriculture, Peshawar, Pakistan.
Guangxi University · CNThe University of Agriculture, Peshawar · PK

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

backgroundLongan fruit is a rich source of bioactive compounds; however, enzymatic browning of pericarp and microbial decay have limited its postharvest life. SO

methodsFruits were coated with TH (4%) for 5 min, sealed in polyethylene (PE) packages and stored at 4 °C for 42 d. Fruits immersed in distilled water (DW) and stored in PE were used as control.

resultsTH extended the postharvest life of longan to 42 d than 28 d in DW. TH residues decreased from 142 to 11.17 mg kg

Indexed as

AntimicrobialEnzymatic browningEssential oilFruitLonganThymol

Identifiers

PMID34178450
PMCPMC8210808
OpenAlexW3172511181

What OpenQuestion holds

Textmetadata
LicenceCC BY
Read underepoch 390

Registered trials

None linked

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.