ArticleUltrasonics sonochemistry2025
The mechanisms of inactivation of polyphenol oxidase in fresh-cut Agaricus bisporus by dual-frequency ultrasound combined with electrolytic water.
Article in Ultrasonics sonochemistry, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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.
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.
Who cites it
2 citing papers in PubMed.
- Combined Inhibition of Polyphenol Oxidase by Oxyresveratrol and Epigallocatechin Gallate: A Natural Anti-Browning Strategy for Fresh-Cut Pears.Foods (Basel, Switzerland) · 2026Article
- Ultrasound treatment improves the quality and nutritional stability of tender coconut water during storage: Mechanistic insights into enzymatic inhibition.Food chemistry: X · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Fresh-cut mushrooms are gaining popularity worldwide. However, their shelf life is limited because of enzymatic browning catalyzed by polyphenol oxidase (PPO), which leads to quality loss. The effects of different treatments (dual-frequency ultrasound (DFU), electrolytic water (EW), dual-frequency ultrasound combined with electrolytic water (DFU-EW)) on the molecular structure (Fourier infrared spectroscopy, X-ray diffraction, fluorescence spectroscopy, surface hydrophobicity, etc.), thermal properties, gene expression of PPO, and storage characteristics of mushrooms were investigated. The results showed that the DFU-EW decreased the relative contents of α-helix by 6.3 % and β-turns by 11.2 %, while increasing the contents of random coil and β-sheet by13.3 % and 4.7 %, respectively, compared to the control. The XRD analysis showed that the crystallinity of PPO was 7% higher than the control, while the fluorescence spectroscopy and surface hydrophobicity of PPO decreased from 921.7 (a.u) and 1154.5 to 393.5 (a.u) and 506.5, respectively. The DFU-EW treatment changed both the secondary and tertiary structures of PPO. The TGA analysis indicated that the thermal decomposition temperature decreased from the control 351.4 ℃ to 336.9 ℃. The gene expression level of AbPPO3 and AbPPO4 lowered. A 7-day storage period showed that DFU-EW inhibited the degree of browning, maintained the firmness of mushrooms, and stabilized the relative activity of PPO at 60% on average. Taken together, the DFU-EW treatment can effectively inactivate the PPO activity in fresh-cut mushrooms, thereby extending their shelf life, and this method provides a new insight to improve the quality of fresh-cut products.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
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.