Evidence map›Paper›PMID 38790884›Full record

ArticleFoods (Basel, Switzerland)2024

Enhancing Fresh-Cut Apple Preservation: Impact of Slightly Acidic Electrolyzed Water and Chitosan-Apple Essence Microencapsulation Coating on Browning and Flavor.

Zhenyu Luo, Guijing Li, Yanlin Du, Junjie Yi, Xiaosong Hu, Yongli Jiang

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.

0numbers the graph read from it
0cells of the map it votes in
4citing 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

4 citing papers in PubMed.

  1. Article
  2. Review
  3. Article
  4. Review
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

6 authors.

Zhenyu LuoFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.
Guijing LiFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.
Yanlin DuFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.
Junjie YiFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.
Xiaosong HuFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.
Yongli JiangFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.ORCID 0009-0000-7008-3743

Funding

College Student Innovation Training Program in Yunnan Province S202310674187Major Science and Technology Projects in Yunnan Province 202102AE090024Major Science and Technology Projects in Yunnan Province 202102AE090050
6 · The paper itself

Abstract

Fresh-cut apple preservation is a critical concern in the food industry due to the rapid deterioration of texture, color, and flavor. While our previous study introduced apple essence microencapsulation (AEM) to enhance flavor during storage, its impact on overall storage quality was minimal. Thus, this study explores the application of two preservation techniques, namely, slightly acidic electrolyzed water (SAEW) and chitosan-apple essence microencapsulation (CH-AEM) coating, to enhance the quality of fresh-cut apples. Our findings reveal that SAEW treatment significantly reduces the browning index (from 65.38 to 57.36) and respiratory rate (from 5.10% to 4.30% of CO

Indexed as

apple essence microencapsulationbrowningchitosan coatingflavorfresh-cut apple

Identifiers

PMID38790884
PMCPMC11121148

What OpenQuestion holds

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Registered trials

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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.