Effect of ultrasound treatment on fruit decay and quality maintenance in strawberry after harvest

Cao, Shifeng; Hu, Zhichao; Pang, Bin; Hai-ou, Wang; Xie, Hui; Wang, Feng

doi:10.1016/j.foodcont.2009.08.002

Cited by 211 publications

(149 citation statements)

References 16 publications

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“…Liu et al (2006) reported that the reasons remain unclear why PAs modify soluble solutions and titratable acids. Cao et al (2010a) and Yang et al (2011) also informed that ultrasound treatment had no significant effect on TA. different symptoms, including mealiness or lack of juice, flesh browning, and impaired softening, which is referred to as leatheriness.…”

Section: Titratable Aciditymentioning

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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Section: Titratable Aciditymentioning

confidence: 99%

Section: Decay Ratementioning

confidence: 99%

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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“…However, Liu et al (2006) reported that the reasons remain unclear why PAs modify soluble solutions and titratable acids. Cao et al (2010) and Bal (2016) also informed that ultrasound treatment had no significant effect on TA. …”

Section: Titratable Aciditymentioning

confidence: 99%

“…Although 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, 2010), litchis (Chen et al, 2012), plums (Chen and Zhu, 2011;Bal, 2016) and peach (Yang et al, 2011;Bal, 2013). But, effectiveness of postharvest ultrasound application on fruit quality has not been studied in table grapes.…”

Section: Introductionmentioning

confidence: 99%

Postharvest putrescine and ultrasound treatments to improve quality and postharvest life of table grapes (Vitis vinifera L.) cv. Michele Palieri

Bal¹,

Kök²,

Torçuk³

2017

j. cent. eur. agric.

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The main objective of this study was to assess the effectiveness of putrescine (Put) (1 and 2 mM for 10 min) and ultrasound treatments (32 kHz for 10 min) alone or in combination on changing biochemical compounds and extending postharvest life of grape. After treatments, clusters were packed in boxes with modified atmosphere packaging and stored at 1-2 °C with 90-95% relative humidity for 60 days. The weight loss, total soluble solids, titratable acidity, total anthocyanins, total phenolic content, antioxidant capacity, stem browning, decay rate and visual appearance at 0, 20, 40 and 60 days after harvest were recorded. Statistically significant differences were observed between different treatments in all measured parameters except for weight loss and total soluble solids. The data showed that individual Put or ultrasound treatment had a positive response in maintaining grape quality during storage, but conjugation of Put with ultrasound treatments showed better effects. Combination treatments maintained higher levels of anthocyanins, total phenolic content, antioxidant capacity and reduced the loss of sensory acceptability and decay incidence compared to control. At the end of the storage, control grapes markedly lost their quality, reaching below the critical marketable level while all the treatments preserved better the visual quality. These results demonstrated that the combined treatments of Put and ultrasound could be a promising approach to maintain postharvest storage quality of grapes.

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Ultrasound Applications in Food Technology: Equipment, Combined Processes and Effects on Safety and Quality Parameters

Cruz

Khmelinskii

Vieira

2013

Advances in Food Science and Nutrition

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Effect of ultrasound treatment on fruit decay and quality maintenance in strawberry after harvest

Cited by 211 publications

References 16 publications

Effects of exogenous polyamine and ultrasound treatment to improve peach storability

Effects of exogenous polyamine and ultrasound treatment to improve peach storability

Postharvest putrescine and ultrasound treatments to improve quality and postharvest life of table grapes (Vitis vinifera L.) cv. Michele Palieri

Ultrasound Applications in Food Technology: Equipment, Combined Processes and Effects on Safety and Quality Parameters

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