Journal
ULTRASONICS SONOCHEMISTRY
Volume 80, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.ultsonch.2021.105838
Keywords
Ultrasound; Microorganisms; Quality; Fruits and vegetables
Categories
Funding
- Scientific Research and Development Fund Project of Yangtze University [8021002902]
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Ultrasound technology can effectively inactivate microorganisms on fruits and vegetables, while maintaining their quality and nutritional components.
The eating safety and high quality of fruits and vegetables have always been concerned by consumers, so require a safe, non-toxic, environment-friendly technology for their preservation. The application of ultrasound is a potential technology in the preservation of fruits and vegetables. This paper describes the ultrasound mechanism for inactivating microorganisms, with the cavitation phenomena of ultrasound being considered as a main effect. Effect of ultrasound on microorganisms of fruits and vegetables was discussed. Ultrasound alone and its combined treatments can be an effective method to inactivate the spoilage and pathogenic microorganisms on the surface of fruit and vegetables. Effect of ultrasound on physicochemical quality of fruits and vegetables was reviewed. Ultrasound and its combined treatments reduced mass loss, decreased color change, maintained firmness, enhanced and inhibited enzyme activity as well as preserving nutritional components such as total phenolic, total flavonoids, anthocyanin, and ascorbic acid.
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