Evidence map›Paper›PMID 37978421›Full record

ArticleBMC plant biology2023

Combined application of hot water treatment and eucalyptus leaf extract postpones seneṣcence in harvested green chilies by conserving their antioxidants: a sustainable approach.

Muhammad Wasim Haider, Muhammad Nafees, Rashid Iqbal, Sajid Ali, Habat Ullah Asad, Farrukh Azeem, Muhammad Arslan, Muhammad Habib Ur Rahman, Abdel-Rhman Z Gaafar, Mohamed S Elshikh

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

Article in BMC plant biology, 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
3.6field-weighted citation impact, top 8% 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, 9 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

10 authors at 4 institutions in 3 countries.

Muhammad Wasim HaiderDepartment of Horticultural Sciences, The Islamia University of Bahawalpur, Bahawalpur, 63100, Pakistan. wasim.haider@iub.edu.pk.
Muhammad NafeesDepartment of Horticultural Sciences, The Islamia University of Bahawalpur, Bahawalpur, 63100, Pakistan.
Rashid IqbalDepartment of Agronomy, The Islamia University of Bahawalpur, Bahawalpur, 63100, Pakistan.
Sajid AliDepartment of Horticulture, Bahauddin Zakariya University, Multan, 60000, Pakistan.
Habat Ullah AsadCentre for Agriculture and Bioscience International, Rawalpindi, 46300, Pakistan.
Farrukh AzeemAgri Development, Fauji Fresh N Freeze Ltd, Gulberg II, Lahore, 48000, Pakistan.
Muhammad ArslanInstitute of Crop Science and Resource Conservation (INRES), Crop Science, University of Bonn, 53115, Bonn, Germany. m.arslan@uni-bonn.de.
Muhammad Habib Ur RahmanInstitute of Crop Science and Resource Conservation (INRES), Crop Science, University of Bonn, 53115, Bonn, Germany.
Abdel-Rhman Z GaafarDepartment of Botany and Microbiology, College of Science, King Saud University, 11451, Riyadh, Saudi Arabia.
Mohamed S ElshikhDepartment of Botany and Microbiology, College of Science, King Saud University, 11451, Riyadh, Saudi Arabia.
Islamia University of Bahawalpur · PKKing Saud University · SAUniversity of Bonn · DEBahauddin Zakariya University · PK

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

backgroundGreen chili is the predominant vegetable in tropical and subtropical regions with high economic value. However, after harvest, it exhibits vigorous metabolic activities due to the high moisture level, leading to a reduction in bioactive compounds and hence reduced shelf life and nutritional quality. Low temperature storage results in the onset of chilling injury symptoms. Therefore, developing techniques to increase the shelf life of green chilies and safeguard their nutritional value has become a serious concern for researchers. In this regard, an experiment was conducted to evaluate the impact of the alone or combined application of hot water treatment (HWT) (45 °C for 15 min) and eucalyptus leaf extract (ELE) (30%) on 'Golden Hot' chilies in comparison to the control. After treatment, chilies were stored at 20 ± 1.5 °C for 20 days.

resultsHWT + ELE-treated chilies had a significant reduction in fruit weight loss (14.6%), fungal decay index (35%), red chili percentage (41.2%), soluble solid content (42.9%), ripening index (48.9%), and reactive oxygen species production like H

conclusionThe pre-storage application of HWT and ELE could be used as an antimicrobial, non-chemical, non-toxic, and eco-friendly treatment for preserving the postharvest quality of green chilies at ambient temperature (20 ± 1.5 °C).

Indexed as

AntioxidantsEucalyptusAscorbic AcidFruitHydrogen PeroxidePlant ExtractsAntioxidantsAscorbic AcidHydrogen PeroxidePlant ExtractsCapsicum annum L.DPPH scavenging activitiesELEEnvironment friendlyHWTPostharvest managementSafe food additiveStorage life extension

Identifiers

PMID37978421
PMCPMC10656992
OpenAlexW4388798092

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.