ArticleFood chemistry: X2024
Fucoidan-based coatings extend the shelf-life of nectarines.
Article in Food chemistry: X, 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.
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Who cites it
3 citing papers in PubMed.
- Fucoidan as a Key Component in Edible Packaging Materials: A Comprehensive Review From Sustainable Production to Multifunctional Applications.Comprehensive reviews in food science and food safety · 2026Review
- Marine Food Polysaccharides: Representative Structural Features, Immunomodulatory Effects, and Food Applications.Marine drugs · 2026Review
- Improvement of oxidative stability and shelf life of Beluga (Food chemistry: X · 2025Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This research investigated the efficacy of fucoidan-based coatings in preserving nectarine fruits at room temperature. The present study compared the preservation effects of different fucoidan concentrations (1%, 3%, 5%) with distilled water serving as a control (0%). The findings revealed that the addition of fucoidan dose-dependently improved the room temperature preservation quality of the nectarines. Notably, a 5% fucoidan concentration markedly delays the onset of the respiratory peak in nectarines. On day 14 of storage, the plants were subsequently cultured on a 5% fucoidan coating (F5), which exhibited a weight loss rate of 5.87%, a spoilage rate of 18.33%, a hardness of 3.87 kg/cm², a soluble solid content of 11.47%, a titratable acid content of 0.29% and an ascorbic acid content of 2.58%. The overall acceptability score was 7.83. These results demonstrated that coating with fucoidan is an effective method for the preservation of nectarines.
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Registered trials
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