Evidence map›Paper›PMID 39604420›Full record

ArticleScientific reports2024

Optimization of pretreatments to enhance quality characteristics and storage period of kinnow (Citrus reticulata Blanco) using response surface methodology.

Sheeba Malik, Anupama Singh, Naveen C Shahi, Mohammad Ishfaq Bhat, Rishi Richa, Bindu Naik, Sarvesh Rustagi, Javed Masood Khan, Arun Kumar Gupta, Vijay Kumar

Abstract read
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In one paragraph

Article in Scientific reports, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing 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

1 citing paper in PubMed.

  1. Article
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

10 authors.

Sheeba MalikDepartment of Post-Harvest Process and Food Technology, Govind Ballabh Pant University of Agriculture & Technology, Pantnagar, U.S. Nagar, Uttarakhand, India. malik.sheeba30@gmail.com.
Anupama SinghDepartment of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonepat, Haryana, India.
Naveen C ShahiDepartment of Post-Harvest Process and Food Technology, Govind Ballabh Pant University of Agriculture & Technology, Pantnagar, U.S. Nagar, Uttarakhand, India.
Mohammad Ishfaq BhatDepartment of Food, Nutrition, and Packaging Sciences, Clemson University, Clemson, SC, 29634, USA.
Rishi RichaDepartment of Food Science Technology , Sher-e-Kashmir University of Agricultural Sciences and Technology, Srinagar, Jammu and Kashmir, India.
Bindu NaikDepartment of Food Science and technology, Graphic Era Deemed to be University, Bell road, Dehradun, Uttarakhand, India. binnaik@gmail.com.
Sarvesh RustagiDepartment of Food Technology, School of Applied and Life Sciences, Uttaranchal University, Uttarakhand, India.
Javed Masood KhanDepartment of Food Science and Nutrition, Faculty of Food and Agricultural Sciences, King Saud University, Riyadh, 2460, 11451, Saudi Arabia.
Arun Kumar GuptaDepartment of Food Processing Technology, College of Post-Harvest Technology and Food Processing, Sardar Vallabhbhai Patel University of Agriculture and Technology, Modipuram, Meerut, India.
Vijay KumarHimalayan School of Biosciences, Swami Rama Himalayan University, Jolly Grant, Dehradun, Uttarakhand, 248016, India.

Funding

College of Food and Agriculture Sciences, King Saud University RSP2024R360
6 · The paper itself

Abstract

An investigation was carried out to evaluate the impact of pretreatments viz. wax coating, hot water dipping, and fungicide treatment on quality characteristics of kinnow. In the present study, a trial was conducted to extend the shelf life of kinnow fruits by maintaining the initial quality characteristics with three wax-to-water dilution ratios (1:1, 1:2, 1:3), hot water dipping at 56 °C with varying time (40, 60, 80 s) along with fungicide treatment at various concentration (150, 200, 250 ppm). Both treated and untreated (experimental control) samples were kept at refrigerated conditions (5-8 °C) and 90-95% RH for 60 days. The effect of the storage period on quality parameters was recorded regarding weight loss, TSS, titrable acidity, ascorbic acid, and total color difference (TCD). The process parameters i.e. wax dilution, hot water dipping time, and fungicide concentration were optimized using response surface methodology (RSM). Optimized process parameters were 1:2.66 waxing dilution, 80 s hot water dipping time, and 250 ppm fungicide concentration. It could be concluded from the results that a combination of wax coating, hot water dipping, and fungicide treatment can help to prolong the storage period of kinnow up to 60 days with retained quality, as compared to 30 days in untreated control kinnow fruits when stored at 5-8 °C and 90-95% relative humidity.

Indexed as

CitrusFood PreservationFood StorageFruitFungicides, IndustrialFungicides, IndustrialKinnow fruitsPretreatmentsShelf life and qualityWax coating

Identifiers

PMID39604420
PMCPMC11603161

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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.