A Combined Impact of Low-Voltage Electrostatic Field and Essential Oil on the Postharvest Properties of Chili Pepper: Insights into Related Molecular Mechanisms.

Xiaoqian Guo, Weihua Liu, Liyong Zhang, Xianghong Wang, Si Mi

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. Cited by 2 papers.

0numbers the graph read from it

0cells of the map it votes in

2citing 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

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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.

Effects of Low-Voltage Electrostatic Field Combined with Modified Atmosphere Packaging on Postharvest Quality and Senescence of Chinese Flowering Cabbage.Foods (Basel, Switzerland) · 2026
Article
Preparation of a Pickering emulsion film loaded with essential oils extracted from chili pepper leaves and its application in the post-harvest preservation of fresh broccoli.Current research in food science · 2026
Article

4 · The record

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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

5 authors.

Xiaoqian GuoCollege of Food Science and Technology, Hebei Agricultural University, No. 2596 Lekai South Road, Baoding 071000, China.

Weihua LiuCollege of Food Science and Technology, Hebei Agricultural University, No. 2596 Lekai South Road, Baoding 071000, China.

Liyong ZhangFenghe Agriculture Co., Ltd., Qinhuangdao 066408, China.

Xianghong WangCollege of Food Science and Technology, Hebei Agricultural University, No. 2596 Lekai South Road, Baoding 071000, China.

Si MiCollege of Food Science and Technology, Hebei Agricultural University, No. 2596 Lekai South Road, Baoding 071000, China.

Funding

Key R&D Project of Hebei Province 22327504DScience and Technology Research Project for Universities and Colleges of Hebei Province QN2024130

6 · The paper itself

Abstract

This research is intended to ascertain the impact of low-voltage electrostatic field (LVEF) together with chili pepper leaf essential oil (CLEO) on the storage quality of chili pepper. Four groups of samples were investigated, namely, control (CK), CLEO, LVEF, and CLEO + LVEF. Chili pepper from the CLEO + LVEF group reduced the weight loss and malondialdehyde content but improved the ascorbic acid contents, antioxidant potential, firmness, and color attributes. CLEO and LVEF could maintain the integral structure and stability of the cell wall by suppressing the activities of hydrolases of pectin, cellulose, and hemicellulose. The positive role of CLEO + LVEF on the color quality was explained by the significantly higher chlorophyll content and lower activities of chlorophyllase, pheophytinase, and Mg-dechelatase compared to the CK group. Taken together, all data provide supporting evidence for a synergistic effect of CLEO and LVEF on the enhancement of postharvest traits of chili peppers.

Indexed as

chili pepperchili pepper leaf essential oillow-voltage electrostatic fieldmolecular mechanismspostharvest storage

Identifiers

PMID39594101

DOI10.3390/foods13223686

PMCPMC11593519

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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.