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    Comparison of chemical, physical, and ultrasound treatments on the shelf life of fresh-cut quince fruit (Cydonia oblonga Mill.)
    (Wiley, 2020) Yildiz, Gulcin; İzli, Gökçen; Aadil, Rana Muhammad
    The study was conducted to examine the effect of chemical treatment (ascorbic acid and calcium chloride), physical treatment (water bath at 65 degrees 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 degrees 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.
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    High-intensity ultrasound treatment to produce and preserve the quality of fresh-cut kiwifruit
    (Wiley, 2022) Yildiz, Gokcen; Yildiz, Gulcin; Khan, Moazzam Rafiq; Aadil, Rana Muhammad
    In this study, high-intensity ultrasound (HIU), antibrowning chemicals (calcium chloride and ascorbic acid), water bath were used to avoid the browning of kiwifruit pieces, and the shelf-life of fresh-cut was measured (two weeks). The treated fresh-cut kiwi samples were evaluated in terms of color, enzyme activities, bioactive compounds, microbial, and sensory studies. The study has shown that HIU treatment restricted (p < .05) the microbial growth (bacteria, yeast, and mold) in fresh-cut kiwi samples at 4 degrees C. Moreover, kiwi samples exposed to HIU exhibited significant (p < .05) enhancements in bioactive metabolites as well as improvements in the physical features with the comparison of all other applications. Similarly, the lowest browning index values were observed for kiwifruit samples by HIU at the end of storage (180.04). Furthermore, the lowest scores for decay (0.5/3.0 and 0.9/3.0 on days 7 and 14, respectively) and off-odor (1/7 and 2/7 on days 7 and 14, respectively) were determined for the fresh-cut kiwifruit subjected to HIU. It has been proposed that HIU application is a possible choice to take the place of chemical and physical approaches to extend the product life and maintain quality characteristics in fresh-cut kiwifruit at cold storage conditions. Novelty impact statements A significant improvement in the quality of HIU-treated fresh-cut kiwifruits with the comparison of other chemical and physical treatments was achieved. This study contributed a novel method to develop HIU-treated fresh-cut fruit and vegetables with enhanced product quality and extended shelf life. In overall, processing of fresh-cut kiwifruits with a HIU treatment might be applied to get a high-quality and browning-free product.