Evidence map›Paper›PMID 35624685›Full record

ArticleAntioxidants (Basel, Switzerland)2022

Ozone Treatment Improves the Texture of Strawberry Fruit during Storage.

Tomasz Piechowiak, Dagmara Migut, Radosław Józefczyk, Maciej Balawejder

Open access · goldAbstract read
In one paragraph

Article in Antioxidants (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.

0numbers the graph read from it
0cells of the map it votes in
3citing papers in PubMed
6.3field-weighted citation impact, top 4% 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

3 citing papers in PubMed, 31 citations in OpenAlex.

  1. Review
  2. Article
  3. 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 1 institution in 1 country.

Tomasz PiechowiakDepartment of Chemistry and Food Toxicology, Institute of Food Technology and Nutrition, University of Rzeszow, St. Cwiklinskiej 1a, 35-601 Rzeszow, Poland.
Dagmara MigutDepartment of Crop Production, Institute of Agricultural Sciences, Land Management and Environmental Protection, University of Rzeszow, St. Zelwerowicza 4, 35-601 Rzeszow, Poland.ORCID 0000-0003-2382-7353
Radosław JózefczykDepartment of Chemistry and Food Toxicology, Institute of Food Technology and Nutrition, University of Rzeszow, St. Cwiklinskiej 1a, 35-601 Rzeszow, Poland.
Maciej BalawejderDepartment of Chemistry and Food Toxicology, Institute of Food Technology and Nutrition, University of Rzeszow, St. Cwiklinskiej 1a, 35-601 Rzeszow, Poland.ORCID 0000-0003-1674-3602
University of Rzeszów · PL

Funding

Foundation for Polish Science 63.2021National Science Center 2019/35/B/NZ9/01552
6 · The paper itself

Abstract

The major aim of this study was to check whether a cyclic ozonation process will affect the preservation of the texture of strawberries stored at room temperature. Strawberry fruit was stored for 3 days at room temperature and ozonated with gaseous ozone at a concentration of 10 and 100 ppm for 30 min, every 12 h of storage. Research showed that the ozonation process inhibited the texture deterioration of the fruit during storage. The positive effect of ozone was directly related to the inhibition of the activity of enzymes involved in the degradation of the fruit cell walls, as well as indirectly from the improved energy metabolism of the fruit. The higher level of energy charge corresponded to the higher resistance of ozonated fruit to abiotic stress, leading to the maintenance of the integrity of cell membranes and, consequently, to maintaining good hardness of the fruit throughout the storage period.

Indexed as

mitochondriaozonationstrawberriestexture

Identifiers

PMID35624685
PMCPMC9137509
OpenAlexW4282917703

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.