ArticleCurrent research in food science2022
Effect of calcium chloride and 1-methylcyclopropene combined treatment on pectin degradation and textural changes of Eureka lemon during postharvest storage.
Article in Current research in food science, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
What it found
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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
4 citing papers in PubMed, 15 citations in OpenAlex.
- Pre-harvest CaCl₂ foliar application enhances peach quality during cold storage: Insights from response surface modeling.Food chemistry: X · 2026Article
- Integrated metabolome and transcriptome reveal the molecular basis of flavonoid pathway-mediated fruit firmness variation in sweet cherry (Current research in food science · 2026Article
- Melatonin Rinsing Treatment Associated with Storage in a Controlled Atmosphere Improves the Antioxidant Capacity and Overall Quality of Lemons.Foods (Basel, Switzerland) · 2024Article
- The difference of the cell wall metabolism between 'Fuyan' and 'Dongbi' longans and its relationship with the pulp breakdown.Current research in food science · 2023Article
Corrections and comments
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
During post-harvest storage, the cell wall properties are closely associated with the physical, chemical, and biological properties of the fruit. The degradation of pectin in the cell walls and middle lamella is critical to these properties. The effects of calcium chloride (CaCl₂) and 1-methylcyclopropene (1-MCP) combined treatment on the pectin degradation, texture, and peel color of Eureka lemon were investigated during post-harvest storage. The
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Registered trials
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