ArticleACS omega2024
Enhanced Preservation of Climacteric Fruit with a Cellulose Nanofiber-Based Film Coating.
Article in ACS omega, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 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.
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.
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Who cites it
3 citing papers in PubMed.
- Pectin-rich purple passion fruit mesocarp/agarose: film properties and impact of coatings on banana preservation.RSC advances · 2026Article
- Seagrass-Derived Cellulose/Collagen Composite Coating for Enhanced Tomato Shelf Life and Postharvest Quality.Polymers · 2025Article
- Optimizing Non-Thermal Magnetic Field to Minimize Weight Loss and Tissue Degradation: Identifying Possible Enzyme Inhibition Mechanisms.Foods (Basel, Switzerland) · 2025Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Bananas are a typical climacteric fruit with high respiration and ethylene production rates after harvest, and they show rapid ripening-senescence phenotypes. Here, we demonstrate that carboxymethylcellulose nanofibers (CM-CNFs) and red cabbage extracts (RCE) can be used as a unique film coating formulation for enhancement of the shelf-life of fruit. A CM-CNF suspension solution is created through a process involving chemical modification, followed by mechanical grinding. It has a high aspect ratio that allows for the creation of a thin and transparent film on the surface of bananas. The cross-linked CM-CNF hydrogel forms a dense film layer on the banana surface during dehydration and prevents respiration and weight loss. RCE contains polyphenols acting as antioxidants, which prevent the appearance of black dots on the banana peels. It serves to mitigate the browning of banana skins and also hinders the respiration process, consequently slowing the aging of bananas.
Identifiers
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Registered trials
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