ArticleFrontiers in nutrition2025
Article in Frontiers in nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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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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.
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Who cites it
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Introduction: Fresh-cut Methods: The effects of different concentrations of Results: The results revealed that the FCEFS samples treated with 5 mM GABA maintained greater hardness and ascorbic acid, total phenolic compound and chlorophyll contents than the FCEFS samples not treated with GABA. FCEFS samples subjected to GABA treatment and stored under long-term cold storage conditions presented elevated sensory scores. The control group had ceased to possess commercial value on 16 d, and it was edible by 20 d following GABA treatment, which was corroborated by the notable colour characteristics and electronic nose analysis. Notably, GABA treatment delayed the decrease in soluble solid and endogenous GABA levels, and delayed the accumulation of malondialdehyde and the increase in lignin content in FCEFS during cold storage. In addition, GABA maintained high peroxidase (POD), superoxide dismutase (SOD), ascorbate peroxidase (APX) and phenylalanine ammonia lyase (PAL) activities. Discussion: Treatment with 5 mM GABA maintained the shelf-life and sensory quality of the FCEFS for 20 d at 4°C. Therefore, these results indicate that GABA can be used to delay the softening of FCEFS and extend its cold storage and shelf-life.
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