Evidence map›Paper›PMID 42857152›Full record

ArticleFood chemistry: X2026

Beyond microbial control: Effects of short-time superheated steam on storage quality and aroma-active volatiles in fresh-cut Fuji apples.

Jingyu Gao, Sifan Wei, Mo Li, Yuanying Ni, Boran Yang, Xin Wen

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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

0 citing papers in PubMed.

No citing paper in PubMed yet.

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.

Jingyu GaoCollege of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Beijing, 100083, China.
Sifan WeiCollege of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Beijing, 100083, China.
Mo LiCollege of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Beijing, 100083, China.
Yuanying NiCollege of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Beijing, 100083, China.
Boran YangCollege of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Beijing, 100083, China.
Xin WenCollege of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Beijing, 100083, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Fresh-cut apples are susceptible to microbial growth, enzymatic browning, and aroma loss, requiring balanced preservation strategies. This study aimed to evaluate 10-s superheated steam (SHS; 150-300 °C) on fresh-cut Fuji apples during 9-day refrigerated storage, with 10-s saturated steam at 100 °C (CK) for comparison. Microbial and physicochemical attributes were assessed. Volatile aroma compounds (VACs) were profiled by HS-SPME-GC-MS and evaluated using odor activity values (OAVs). At 150 °C, SHS best retained total phenolics, VACs, and OAVs among SHS treatments but provided weaker bacterial control and peroxidase inhibition. Compared with CK, SHS at 300 °C significantly reduced microbial counts by up to 2.85 lg CFU/g (

Indexed as

Fresh-cut appleStorage qualitySuperheated steamVolatile compounds

Identifiers

PMID42857152
PMCPMC13651683

What OpenQuestion holds

Textmetadata
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.