Evidence map›Paper›PMID 40120342›Full record

ArticleUltrasonics sonochemistry2025

Impact of ultrasound on the quality of tender coconut water during storage revealed by LC-MS-based metabolomics, HS-SPME-GC-MS and E-tongue.

Xie Huang, Jing Wei, Cheng Fang, Yanpei Huang, Ming Zhang, Haiming Chen, Weijun Chen, Wenxue Chen, Qiuping Zhong, Jianfei Pei and 3 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

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 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

13 authors.

Xie HuangHainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, Haikou 570228, PR China; Haikou Key Laboratory of Special Foods, Haikou, Hainan 570228, PR China.
Jing WeiInstitute of Food Testing, Hainan Academy of Inspection and Testing, Haikou 570228, PR China; Key Laboratory of Tropical Fruits and Vegetables Quality and Safety, State Administration for Market Regulation, Haikou 570228, PR China.
Cheng FangHainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, Haikou 570228, PR China; Haikou Key Laboratory of Special Foods, Haikou, Hainan 570228, PR China.
Yanpei HuangHainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, Haikou 570228, PR China; Haikou Key Laboratory of Special Foods, Haikou, Hainan 570228, PR China.
Ming ZhangHainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, Haikou 570228, PR China; Haikou Key Laboratory of Special Foods, Haikou, Hainan 570228, PR China. Electronic address: m.zhang@hainanu.edu.cn.
Haiming ChenHainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, Haikou 570228, PR China; Haikou Key Laboratory of Special Foods, Haikou, Hainan 570228, PR China.
Weijun ChenHainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, Haikou 570228, PR China; Haikou Key Laboratory of Special Foods, Haikou, Hainan 570228, PR China.
Wenxue ChenHainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, Haikou 570228, PR China; Haikou Key Laboratory of Special Foods, Haikou, Hainan 570228, PR China.
Qiuping ZhongHainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, Haikou 570228, PR China; Haikou Key Laboratory of Special Foods, Haikou, Hainan 570228, PR China.
Jianfei PeiHainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, Haikou 570228, PR China; Haikou Key Laboratory of Special Foods, Haikou, Hainan 570228, PR China.
Ying LvHainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, Haikou 570228, PR China; Haikou Key Laboratory of Special Foods, Haikou, Hainan 570228, PR China.
Rongrong HeHainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, Haikou 570228, PR China; Haikou Key Laboratory of Special Foods, Haikou, Hainan 570228, PR China.
Bei LiInstitute of Food Testing, Hainan Academy of Inspection and Testing, Haikou 570228, PR China; Key Laboratory of Tropical Fruits and Vegetables Quality and Safety, State Administration for Market Regulation, Haikou 570228, PR China. Electronic address: cq_libei@163.com.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Tender coconut water (TCW) refers to the liquid endosperm of coconut developed in 6-9 months, which is prone to deterioration during postharvest storage. This study explored the impact of ultrasound (20 kHz, 2400 w and 20 min) on the quality of TCW during postharvest storage. Results showed that ultrasound was effective in preserving the quality of TCW. Especially at the end of storage (15 d), TSS value was increased by 18.38%, titratable acid was increased by 25.17%, turbidity was decreased by 10.58%, and soluble sugar and reducing sugar content were increased by 23.36% and 45.77%, respectively. According to HS-SPME-GC-MS results, a total of 28 volatile organic compounds were identified and the content of volatile organic compounds in TCW showed no significant difference before and after ultrasonic treatment. The E-tongue data demonstrated that ultrasound could effectively affect the taste of TCW, especially enhanced the astringency, aftertaste-A and aftertaste-B values. A total of 56 compounds were identified as differentially expressed metabolites by LC-MS based metabolomics, which were mainly connected with the tricarboxylic acid cycle and flavonoid biosynthesis pathway. These findings provide valuable insights into the potential use of ultrasound in the storage and preservation of other fruits.

Indexed as

CocosElectronic NoseFood StorageMetabolomicsSolid Phase MicroextractionUltrasonic WavesWaterChromatography, LiquidGas Chromatography-Mass SpectrometryLiquid Chromatography-Mass SpectrometryVolatile Organic CompoundsVolatile Organic CompoundsWaterE-tongueMetabolomicsTender coconut waterUltrasoundVolatile organic compounds

Identifiers

PMID40120342
PMCPMC11981793

What OpenQuestion holds

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Registered trials

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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.