Impact of electrolyzed water as pre-treatments on drying properties and total colour difference of fresh-cut 'Tommy Atkins' mangoes.

Loriane A Yanclo, Zinash A Belay, Gunnar O Sigge, Oluwafemi J Caleb

Abstract read

In one paragraph

Article in Heliyon, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it

0cells of the map it votes in

1citing papers in PubMed

–field-weighted citation impact

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

1 citing paper in PubMed.

High Voltage Electrostatic Field Pretreatment Combined With Infrared Hot Air Technique for Fresh-Cut Mango Slices: Drying Kinetics and Quality Evaluation.Journal of food science · 2026
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.

Loriane A YancloDepartment of Food Science, Faculty of AgriSciences, Stellenbosch University, Matieland 7602, South Africa.

Zinash A BelayAgri-Food Systems and Omics Laboratory, Post-Harvest and Agro-Processing Technologies, Agricultural Research Council (ARC) Infruitec-Nietvoorbij, Private Bag X5026, Stellenbosch, 7599, South Africa.

Gunnar O SiggeDepartment of Food Science, Faculty of AgriSciences, Stellenbosch University, Matieland 7602, South Africa.

Oluwafemi J CalebDepartment of Food Science, Faculty of AgriSciences, Stellenbosch University, Matieland 7602, South Africa.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Mango fruits are a rich source of nutrients, however, due to their perishability and seasonality, minimal processing and drying offer the potential ensure a shelf stable and safe product. The use of sodium metabisulphite (SMB) as pre-treatment in the dried fruit industry has been widely adopted, but sulphite residue remains a health public concern. Therefore, this study investigated the effects of alkaline and acidic electrolyzed water (AIEW and AEW, mg/mL) as alternative pre-treatments to SMB (1% w/w) for 'Tommy Atkins' mango slices prior to hot air drying at 60 °C. Fresh-cut and untreated samples were used as a control. During the drying process the weight of the slices were monitored every 60 min for 10 h, which was used to calculate moisture ratio (MR), drying rate (DR), and the experimental data of the samples were subjected to eight thin layer models. Colour parameters (

Indexed as

Agro-processingDrying kineticsHot air-dryingSulphur contentThin layer models

Identifiers

PMID37560658

DOI10.1016/j.heliyon.2023.e18555

PMCPMC10407149

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LicenceCC BY-NC-ND

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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.