ArticleFoods (Basel, Switzerland)2026
Mechanistic Insights into Effect of Sugar Impregnation Pretreatment on Texture and Moisture Stability of Freeze-Dried Pear Slices.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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.
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.
Who cites it
1 citing paper in PubMed.
- Abscisic Acid Stimulates Ethylene Biosynthesis by Repressing the Expression ofPlants (Basel, Switzerland) · 2026Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
9 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The product quality of freeze-dried pear slices is limited by moisture absorption, texture softening, and color deterioration. This study evaluated the effects of sugar impregnation using glucose, fructose, and sucrose at 2 M and 3 M concentrations on key quality attributes. Sugar impregnation improved the product's appearance, texture, and flavor by reducing moisture absorption, reinforcing the cell wall, and forming a surface sugar layer, exceeding the benefits of osmotic dehydration. Among all groups, 3 M sucrose-treated samples exhibited the highest glass transition temperature (Tg), lowest moisture uptake, and most compact structure, indicating enhanced stability and reduced hygroscopicity. Further analyses revealed that sugar impregnation regulated microstructure and water-binding behavior, contributing to better physical properties. These findings suggest that high-concentration sucrose impregnation is an effective strategy to improve structural integrity and extend the shelf life of freeze-dried fruits and vegetables, offering promising applications in food preservation.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
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.