Comparison of chemical, physical, and ultrasound treatments on the shelf life of fresh‐cut quince fruit ( Cydonia oblonga Mill.)

Abstract

The study was conducted to examine the effect of chemical treatment (ascorbic acid and calcium chloride), physical treatment (water bath at 65 °C), and ultrasound (US) in ultrasonic bath for the prevention of enzymatic browning of fresh‐cut quince slices during 14 days of storage. The treated quince slices were analyzed in terms of color, polyphenol oxidase, and pectin methyl esterase activity, bioactive compounds, sensory, and microbial analysis. The results showed that US treatment inhibited (p < .05) the growth of bacteria, mold, and yeast in fresh‐cut quince slices during 4 °C storage. The US‐treated slices showed a significant (p < .05) improvements in bioactive compounds as well as improved physical properties as compared to all other treatments. Similarly, US‐treated samples showed the best color values with the lowest value of enzyme activities showing less enzymatic browning. Moreover, the findings showed that the lowest score for decay and off‐odor were obtained for the quinces treated with US. Practical applications A significant improvement in the quality of US‐treated fresh‐cut quinces with the comparison of other chemical and physical treatments was achieved. This study will contribute a novel method to develop US‐treated fresh‐cut fruit and vegetables with an enhanced product quality and extended shelf life. In overall, processing of fresh‐cut quince fruit with a US treatment might be applied to get a high‐quality and browning‐free product.

Assessing the impact of ultra‐sonication and thermo‐ultrasound on antioxidant indices and polyphenolic profile of apple‐grape juice blend

“…Color ( L , a *, & b * values) of each apple‐grape juice blends were examined by placing them in 35‐mm plastic dish and subjecting the samples (10 ml) to Hunter colorimeter (Model: Labsan‐XE, Hunter Associates Labs, Inc. USA). All the readings were taken in triplicates (Yildiz, Izli, & Aadil, ).…”

Evaluation of high intensity ultrasound pre-treatment effects on the physical properties and bioactive compounds of convective dried quince samples

“…Ultrasonic vibrations with the frequency of 20 to 100 kHz may lead to very quick sequences of possible compressions and expansions in a such way to a sponge effect when it is squeezed and released over and over again. Furthermore, ultrasound creates cavitation, which might be useful to eliminate firmly attached moisture (Yildiz et al, 2020). The sponge effect by HUS treatment could be the reason for the production of microscopic channels in porous food products (i.e., fruit) that reduces the diffusion boundary layers and rises the convective mass movement in the food products (De la Fuente-blanco et al, 2006).…”

Food preservation techniques and nanotechnology for increased shelf life of fruits, vegetables, beverages and spices: a review

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