ArticleCurrent research in food science2026
Humidity management modulates aroma deterioration in postharvest strawberry through volatile remodeling and membrane lipid metabolism.
Article in Current research in food science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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
0 citing papers in PubMed.
No citing paper in PubMed yet.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
10 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Strawberry aroma is a key determinant of fruit quality and consumer acceptance, but postharvest water loss during storage and distribution can disrupt aroma quality. In this study, strawberry fruit was stored at high relative humidity (RH), 90 % RH, or low relative humidity, 45 % RH, for 8 d to investigate how humidity management regulates volatile organic compounds (VOCs) profiles and membrane lipid metabolism. Compared with 90 % RH storage, 45 % RH storage promoted water loss and increased the total abundance of detected VOCs by approximately 17 %. However, this increase was accompanied by a marked imbalance in VOCs composition rather than improved aroma quality. Green aldehydes and terpenes, which are associated with fresh and floral aroma notes, declined under low humidity, whereas lipid-derived volatiles and furanones accumulated, indicating a shift in volatile metabolism during water-loss stress. Low humidity also increased malondialdehyde (MDA) content by 43 %, while phospholipase D (PLD) abundance and phosphatidic acid (PA) content decreased, suggesting enhanced membrane oxidative damage and attenuated PLD associated lipid signaling. Transcriptome analysis further indicated a stronger response of LOX related pathways than PLD related pathways under low humidity storage. Correlation analysis showed close associations between ester and aldehyde volatiles and membrane lipid metabolic pathways. These results suggest that high humidity storage helps maintain strawberry aroma quality by reducing water loss induced membrane lipid oxidation and volatile profile imbalance. This study provides mechanistic insight into humidity management as a strategy for preserving postharvest strawberry aroma.
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.