Evidence map›Paper›PMID 41323685›Full record

ArticleFood chemistry: X2025

Enhancing postharvest storage quality and cuticular wax composition of

Yaoying Zeng, Hui Su, Le Xie, Yubo Xiong, Zhuojun Yu, Jiehai She, Kai Zhang, Hongyan Huo, Wei He, Wenhua Zhou

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 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

10 authors.

Yaoying ZengNational Engineering Research Center for Rice and By-product Deep Processing, Hunan Key Laboratory of Processed Food for Special Medical Purpose, School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China.
Hui SuNational Engineering Research Center for Rice and By-product Deep Processing, Hunan Key Laboratory of Processed Food for Special Medical Purpose, School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China.
Le XieHunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China.
Yubo XiongNational Engineering Research Center for Rice and By-product Deep Processing, Hunan Key Laboratory of Processed Food for Special Medical Purpose, School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China.
Zhuojun YuNational Engineering Research Center for Rice and By-product Deep Processing, Hunan Key Laboratory of Processed Food for Special Medical Purpose, School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China.
Jiehai SheNational Engineering Research Center for Rice and By-product Deep Processing, Hunan Key Laboratory of Processed Food for Special Medical Purpose, School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China.
Kai ZhangNational Engineering Research Center for Rice and By-product Deep Processing, Hunan Key Laboratory of Processed Food for Special Medical Purpose, School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China.
Hongyan HuoNational Engineering Research Center for Rice and By-product Deep Processing, Hunan Key Laboratory of Processed Food for Special Medical Purpose, School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China.
Wei HeNational Engineering Research Center for Rice and By-product Deep Processing, Hunan Key Laboratory of Processed Food for Special Medical Purpose, School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China.
Wenhua ZhouNational Engineering Research Center for Rice and By-product Deep Processing, Hunan Key Laboratory of Processed Food for Special Medical Purpose, School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study investigated the effects of preharvest calcium treatments at different developmental stages on the cuticular wax composition of

Indexed as

Antioxidant capacityAntioxidant enzymesFruit preservationGrape berriesPreharvest calcium treatmentReactive oxygen species (ROS)

Identifiers

PMID41323685
PMCPMC12657755

What OpenQuestion holds

Textmetadata
LicenceCC BY-NC
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.