Evidence map›Paper›PMID 40525134›Full record

ArticleFrontiers in nutrition2025

Synergistic effects of 1-MCP and H₂S co-treatment on sugar and energy metabolisms in postharvest strawberry fruit.

Xingyue Wang, Tian Qiu, JingJing Jiang, Kaili Shi, Zhikang Liu, YanYan Wang, Qingyuan Song, Chen Zhang, Tingyu Wu, Dan Chen and 5 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Frontiers in nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.

0numbers the graph read from it
0cells of the map it votes in
3citing 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

3 citing papers in PubMed.

  1. Article
  2. Article
  3. 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

15 authors.

Xingyue Wang *Anhui Ecological Fermentation Engineering Research Center for Functional Fruit Beverage, School of Biology and Food Engineering, Fuyang Normal University, Fuyang, China.
Tian Qiu *Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High-valued Utilization of Characteristic Agricultural Products, College of Food and Nutrition, Anhui Agricultural University, Hefei, China.
JingJing JiangKey Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High-valued Utilization of Characteristic Agricultural Products, College of Food and Nutrition, Anhui Agricultural University, Hefei, China.
Kaili ShiKey Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High-valued Utilization of Characteristic Agricultural Products, College of Food and Nutrition, Anhui Agricultural University, Hefei, China.
Zhikang LiuAnhui Ecological Fermentation Engineering Research Center for Functional Fruit Beverage, School of Biology and Food Engineering, Fuyang Normal University, Fuyang, China.
YanYan WangKey Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High-valued Utilization of Characteristic Agricultural Products, College of Food and Nutrition, Anhui Agricultural University, Hefei, China.
Qingyuan SongKey Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High-valued Utilization of Characteristic Agricultural Products, College of Food and Nutrition, Anhui Agricultural University, Hefei, China.
Chen ZhangKey Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High-valued Utilization of Characteristic Agricultural Products, College of Food and Nutrition, Anhui Agricultural University, Hefei, China.
Tingyu WuKey Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High-valued Utilization of Characteristic Agricultural Products, College of Food and Nutrition, Anhui Agricultural University, Hefei, China.
Dan ChenCollege of Food Science and Engineering, Yangzhou University, Yangzhou, China.
Xiaohui YangKey Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High-valued Utilization of Characteristic Agricultural Products, College of Food and Nutrition, Anhui Agricultural University, Hefei, China.
Fang LiuAnhui Ecological Fermentation Engineering Research Center for Functional Fruit Beverage, School of Biology and Food Engineering, Fuyang Normal University, Fuyang, China.
Qing GongAnhui Ecological Fermentation Engineering Research Center for Functional Fruit Beverage, School of Biology and Food Engineering, Fuyang Normal University, Fuyang, China.
Wei LanAnhui Ecological Fermentation Engineering Research Center for Functional Fruit Beverage, School of Biology and Food Engineering, Fuyang Normal University, Fuyang, China.
Li WangKey Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High-valued Utilization of Characteristic Agricultural Products, College of Food and Nutrition, Anhui Agricultural University, Hefei, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Introduction: 1-methylcyclopropene (1-MCP) and hydrogen sulfide (H Methods: The synergistic effects of 1.0 μL L Results: The results showed that the combined treatment effectively suppressed the increase of decay rate, decay index, and weight loss rate while maintaining the firmness and visual quality of strawberry fruit compared to the 1-MCP or H Conclusion: These results indicated that 1-MCP and H₂S acted synergistically to regulate sugar catabolism and energy homeostasis, promoting elevated sucrose accumulation and mitochondrial energy production, thereby maintaining the integrity of cell structure and the quality of strawberry fruit.

Indexed as

1-MCPenergy statusH2Sstrawberrysucrose

Identifiers

PMID40525134
PMCPMC12168556

What OpenQuestion holds

Textmetadata
LicenceCC BY
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Registered trials

None linked

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.