Optimization of postharvest ultrasonic treatment of strawberry fruit

Cao, Shifeng; Hu, Zhichao; Pang, Bin

doi:10.1016/j.postharvbio.2009.11.002

Cited by 83 publications

(64 citation statements)

References 19 publications

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“…The mechanism of microbial destruction is mainly due to thinning of cell membranes, localized heating and production of free radicals (Butz and Tauscher 2002;Fellows 2000). These observations are in agreement with those reported by Cao et al (2010), where ultrasonic treatment was observed to inhibit microbial population on strawberry fruit. The results of a research carried out by Dolatowski and Stasiak (2002) proved that ultrasound processing is having a significant influence on microbiological contamination of meat.…”

Section: Microbiological Analysissupporting

confidence: 94%

Effects of ultrasound and chemical treatments on white mushroom (Agaricus bisporus) prior to modified atmosphere packaging in extending shelf-life

et al. 2012

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Effects of pre-treatments of white mushrooms prior to modified atmosphere packaging on their physicochemical and microbiological properties were studied during 12 days of storage at 4°C. Physico-chemical and microbiological properties of differently treated mushrooms stored at 4°C were significantly different (P<0.05) from untreated ones. Washed samples exhibited the smallest respiration rate compared to all other samples. Hydrogen peroxide washing was effective in retaining mushrooms colour change. Furthermore, the diminishments in weight of ultrasound treated samples during storage were significantly (P<0.05) low in comparison with the other four treatments. The weight loss for ultrasound treated samples were 3.52 %, 4.07 % and 4.59 % for U ca , U H2O2 and U H2O respectively. The lowest PPO activity was observed in U ca, U H2O2 followed by W ca , W H2O2, U H2O and W H2O treatments respectfully. Combined treatments showed lower polyphenol oxidase activity, retained antioxidants, delayed pseudomonas growth and did not cause any decline in tissue firmness during storage time implying that it could extend shelf life of white mushrooms up to 12 days at 4°C.

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Section: Microbiological Analysissupporting

confidence: 94%

Effects of ultrasound and chemical treatments on white mushroom (Agaricus bisporus) prior to modified atmosphere packaging in extending shelf-life

et al. 2012

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“…These observations are in agreement with those authors reported that ultrasound can reduce the microbial levels on strawberry [48] and plum fruit [49]. The results of a research carried out by Dolatowski et al [50] proved that ultrasound processing is having a significant influence on microbiological contamination of meat.…”

Section: Microbial Analysissupporting

confidence: 91%

Effect of Combining Ultrasound and Mild Heat Treatment on Physicochemical, Nutritional Quality and Microbiological Properties of Pineapple Juice

Lagnika¹,

Adjovi²,

Lagnika³

et al. 2017

FNS

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Increasing consumer awareness regarding the health benefits of different nutrients in food has led to the requirement of assessing the effect of food processing approaches on the quality attributes. The present work focuses on understanding the effects of ultrasound (US) processing, mild heat pasteurization (65˚C for 15 min), thermal pasteurization (80˚C for 15 min) and their combination on physicochemical, microbiological properties and nutritional quality of pineapple juice through 60 days of storage at room temperature. Ultrasound treatment showed significantly lower browning degree. Ultrasound followed by ultrasound combined with mild heat pasteurization (UMP) treatments was effective in retaining the total phenolic content of pineapple juice as compared to the thermal treatment or the untreated juice sample at room temperature during 60 days of storage. Thermal pasteurization (TP) followed by ultrasound combined with mild heat pasteurization (UMP) and ultrasound (US) treatment, in increasing order, was found to be effective in delaying microbial growth in pineapple juice. This study demonstrates that ultrasound combined with mild heat pasteurization treatments could be able to effectively inactivate the microorganisms and pectin methylesterase in pineapple juice whilst preserving relatively high amount of phenols.

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“…The first group was immersed in distilled water at 20 °C for 10 min (control); the second group was immersed in 1 mM Put solution at 20 °C for 10 min (Put treatment); the third group was treated in an ultrasonic chamber at 20 °C for 10 min (Ultrasound treatment); and the fourth group was treated with 1 mM Put in the ultrasonic chamber at 20 °C for 10 min (Put+ultrasound). After treatments, fruits were removed from the bath and air-dried at 25 °C for approximately 30 min (Cao et al, 2010b). Fruits were then placed in plastic boxes (50 × 30 × 12 cm) and stored at 0-1 °C and 85-90% relative humidity.…”

Section: Methodsmentioning

confidence: 99%

“…Used separately, the Put treatment was effective in inhibiting decay of peaches. Cao et al (2010a;2010b) reported that ultrasound treatment is highly effective to inactivate microorganisms, but applying ultrasound treatment alone had less influence on fungal decay development than the Put treatment. Celik et al (2006) reported that CI increased susceptibility of fruit to fungal growth which developed on chill-injured fruits.…”

Section: Decay Ratementioning

confidence: 99%

“…Though many studies have been done by applying ultrasound during food processing and preservation, there are few published reports on the effect of ultrasound treatments on postharvest horticultural physiology. In the studies, postharvest ultrasound treatments have been shown to extend shelf life and maintain quality in strawberries (Cao et al, 2010a;2010b;Aday et al, 2012), litchis (Litchi chinensis Sonn., Chen et al, 2012), pears (Pyrus communis L., Zhao et al, 2007), and plums (Chen and Zhu, 2011). Yang et al (2011) reported that a combined ultrasound and salicylic acid treatment may be a useful technique to reduce decay in peaches stored at 20 °C.…”

Section: Introductionmentioning

confidence: 99%

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Effects of exogenous polyamine and ultrasound treatment to improve peach storability

Bal

2013

Chilean J. Agric. Res.

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Peach (Prunus persica [L.] Batsch) is a perishable product and its storage period may be extended by using different postharvest methods. For this purpose, peaches harvested at the commercial ripening stage were treated with individual and combined effects of putrescine (1 mM) and ultrasonic treatment (32 kHz for 10 min); postharvest storage quality of peach fruit was evaluated during storage at 0-1 °C for 28 d. Quality characteristics such as weight loss, fruit firmness, respiration rate, total sugar, total soluble solid content, titratable acidity, chilling injury, and decay rate were determined at the beginning and during the storage period at 1-wk intervals. The result showed that individual and combined effects of putrescine and ultrasonic treatment, when compared to control fruits, could increase peach fruit postharvest life by inducing resistance to different diseases and chilling injury with no noticeable effect on fruit quality attributes such as weight loss, total soluble solids, and total sugar. At the same time, a combined putrescine and ultrasound treatment was found to be more effective than other treatments in decreasing respiration rate and maintaining firmness and acidity. Peach storability could be extended with a combined putrescine and ultrasound treatment because it delays the ripening processes.

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Optimization of postharvest ultrasonic treatment of strawberry fruit

Cited by 83 publications

References 19 publications

Effects of ultrasound and chemical treatments on white mushroom (Agaricus bisporus) prior to modified atmosphere packaging in extending shelf-life

Effects of ultrasound and chemical treatments on white mushroom (Agaricus bisporus) prior to modified atmosphere packaging in extending shelf-life

Effect of Combining Ultrasound and Mild Heat Treatment on Physicochemical, Nutritional Quality and Microbiological Properties of Pineapple Juice

Effects of exogenous polyamine and ultrasound treatment to improve peach storability

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