Impacts of Fruit Frosting Coverage on Postharvest Softening of Prunes under Vibration Stress.

Wanting Chen, Kuanbo Cui, Lili Jin, Menghan Bai, Ohaer Pazilijiang, Rui Tian, Junjie Ma

Abstract read

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. Not yet cited in PubMed.

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0citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

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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.

2 · The registry

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0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

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5 · Who and what money

Authors and funding

7 authors.

Wanting ChenCollege of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China.

Kuanbo CuiAgricultural Mechanization, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China.

Lili JinCollege of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China.

Menghan BaiCollege of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China.

Ohaer PazilijiangCollege of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China.

Rui TianCollege of Chemistry and Chemical Engineering, Xinjiang Agricultural University, Urumqi 830052, China.

Junjie MaCollege of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The surface of prune fruit has a thick layer of frosting, which is easily damaged and lost during prunes harvest or postharvest handling, and there is no clear information on the effect of prune surface frost on postharvest storage quality. To investigate the effect of fruit frosting on the softening of prune fruits during storage under vibration stress, prunes were divided into three grades according to fruit frosting in this study and were vibrated for 8 h at a frequency of 5 Hz at 4 °C; then, samples were selected once every 8 d. The results showed that the heavy fruit frosting (HFF) group maintained higher hardness (21.47%),

Indexed as

cell wall metabolismfruit frostingpostharvest qualityprunesvibration stress

Identifiers

PMID39410231

DOI10.3390/foods13193197

PMCPMC11476113

What OpenQuestion holds

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LicenceCC BY

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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.