Evidence map›Paper›PMID 41246835›Full record

ArticleJournal of food science2025

Quality Maintenance and Increased Firmness of Fresh-Cut Strawberries Using Vacuum Infusion of Calcium Lactate and Pectin Methylesterase.

Alysson Caetano Soares, Mônica Silva de Jesus, Steven A Sargent, Jeffrey K Brecht, Luiz Fernando Ganassali de Oliveira Junior, Marcelo Augusto Gutierrez Carnelossi

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Journal of food science, 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

6 authors.

Alysson Caetano SoaresFruit and Vegetables Laboratory, PPGAGRI, Department of Food Engineering, Federal University of Sergipe (UFS), São Cristóvão, Sergipe, Brazil.ORCID https://orcid.org/0000-0002-0448-6998
Mônica Silva de JesusLaboratory of Flavor and Chromatographic Analysis, Federal, University of Sergipe, São Cristóvão, Sergipe, Brazil.ORCID https://orcid.org/0000-0001-5647-4975
Steven A SargentHorticultural Sciences Department, University of Florida/IFAS, Gainesville, Florida, USA.ORCID https://orcid.org/0000-0002-5540-7831
Jeffrey K BrechtHorticultural Sciences Department, University of Florida/IFAS, Gainesville, Florida, USA.ORCID https://orcid.org/0000-0003-0102-7128
Luiz Fernando Ganassali de Oliveira JuniorFruit and Vegetables Laboratory, PPGAGRI, Department of Food Engineering, Federal University of Sergipe (UFS), São Cristóvão, Sergipe, Brazil.ORCID https://orcid.org/0000-0002-1589-0742
Marcelo Augusto Gutierrez CarnelossiFruit and Vegetables Laboratory, PPGAGRI, Department of Food Engineering, Federal University of Sergipe (UFS), São Cristóvão, Sergipe, Brazil.ORCID https://orcid.org/0000-0002-2961-5557

Funding

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
6 · The paper itself

Abstract

The demand for healthy foods has led to an increase in the consumption of fresh fruits, especially fresh-cut (FC) fruits. However, FC processing negatively affects fruit firmness, an important parameter for consumer acceptance. The objective of this work was to evaluate the effectiveness of the combined use of vacuum, calcium lactate, and pectin methylesterase (PME) to increase the shelf life and quality of FC strawberries. FC strawberry halves were subjected to vacuum infusion with water, PME (10UI), PME plus 1% calcium lactate, or 1% calcium lactate alone; FC strawberries without infusion were used as the control. Firmness, loss of fresh mass, anthocyanin, color, soluble solids content (SSC), titratable acidity (TA) SSC/TA ratio, pH, visible spoilage and damage, visual quality, galacturonic acid content, degree of methylation, electrolyte efflux, PME activity, and respiration were measured initially and every 3 days for 9 days during 5°C storage. Vacuum infiltration of PME plus calcium lactate increased firmness by 90.7% for LCa + PME and 119.8% for LCa on Day 3, delayed weight loss to below 0.8% for all except PME treatments, maintained freshness and anthocyanin content, reduced electrolyte efflux by 38% compared to the control, and lowered respiration rates to 134.92 and 135.62 mg kg

Indexed as

Calcium CompoundsCarboxylic Ester HydrolasesFood PreservationFragariaFruitLactatesAnthocyaninsFood QualityFood StorageHexuronic AcidsHydrogen-Ion ConcentrationVacuumAnthocyaninsCalcium Compoundscalcium lactateCarboxylic Ester Hydrolasesgalacturonic acidHexuronic AcidsLactatespectinesteraseenzyme activityfirmingFragaria × ananassapostharvest

Identifiers

PMID41246835
PMCPMC12621299

What OpenQuestion holds

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LicenceCC BY
Read underepoch 390

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.