Evidence map›Paper›PMID 36832829›Full record

ArticleFoods (Basel, Switzerland)2023

Effect of Ultrasound Combinated with Sodium Hypochlorite Treatment on Microbial Inhibition and Quality of Fresh-Cut Cucumber.

Chunhong Zhang, Wanfu Hou, Wenting Zhao, Shuang Zhao, Pan Wang, Xiaoyan Zhao, Dan Wang

Open access · goldAbstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (Basel, Switzerland), 2023. 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
7.1field-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

2 citing papers in PubMed, 18 citations in OpenAlex.

  1. Article
  2. Combined UV and Formic Acid Treatment SuppressesFoods (Basel, Switzerland) · 2025
    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

7 authors at 2 institutions in 1 country.

Chunhong ZhangCollege of Food Science, Shenyang Agricultural University, Shenyang 110866, China.
Wanfu HouCollege of Food Science, Shenyang Agricultural University, Shenyang 110866, China.
Wenting ZhaoBeijing Key Laboratory of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China.
Shuang ZhaoBeijing Key Laboratory of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China.
Pan WangBeijing Key Laboratory of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China.
Xiaoyan ZhaoBeijing Key Laboratory of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China.
Dan WangBeijing Key Laboratory of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China.
Ministry of Agriculture and Rural Affairs · CNShenyang Agricultural University · CN

Funding

China Agriculture Research System of MOF and MARA CARS-23Collaborative Innovation Center of the Beijing Academy of Agricultural and Forestry Sciences KJCX201915the Scientific and Technological Innovation Ability Foundation of Beijing Academy of Agricultural and Forestry Sciences KJCX20200208the Special Training Program for Outstanding Scientists of the Beijing Academy of Agricultural and Forestry Sciences JKZX202213
6 · The paper itself

Abstract

The influence of ultrasound combined with sodium hypochlorite (US-NaClO) treatment on microorganisms and quality of fresh-cut cucumber during storage were investigated. Ultrasound (400 W, 40 kHz, US: 5, 10 and 15 min) and sodium hypochlorite (NaClO: 50, 75, 100 ppm) were used to treat fresh-cut cucumber in a single or combined treatment and stored at 4 °C for 8 days and analyzed for texture, color and flavor. The results showed that US-NaClO treatment had a synergistic effect on the inhibition of microorganisms during storage. It could significantly reduce (

Indexed as

fresh-cut cucumbermicrobial changesquality

Identifiers

PMID36832829
PMCPMC9955655
OpenAlexW4319787148

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.