Insights into Ultrasound-Assisted Postharvest Preservation: Metabolic, Structural, and Quality Changes in Strawberries During Storage
Küçük Resim Yok
Tarih
2025
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Springer
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
This study investigates the effects of high-intensity ultrasound (HIU), chemical treatment (ascorbic acid and calcium chloride), and physical treatment (water bath at 65 degrees C) on the metabolic and structural changes in strawberries during 14 days of storage. Ultrasound applications demonstrated potential in preserving freshness, enhancing nutrient retention, inhibiting microbial growth, and minimizing enzymatic browning in fresh produce. Treated strawberry samples were stored at 4 degrees C, with analyses conducted on days 1, 3, 7, and 14 to assess antioxidant capacity (DPPH, FRAP, ORAC), total phenolic content, total flavonoid content, ascorbic acid content, enzyme activities (polyphenol oxidase [PPO] and pectin methyl esterase [PME]), texture, color, microbial load, and sensory attributes. Ultrasound treatment significantly (p < 0.05) inhibited microbial growth (bacteria, mold, and yeast), improved bioactive compound retention, reduced enzymatic activities, and minimized browning compared to other treatments. Ultrasound-treated samples also maintained superior color parameters, exhibited lower decay rates, and had better sensory scores, particularly regarding off-odor. By extending shelf life, reducing enzymatic degradation, and preserving nutritional and sensory qualities, this study highlights ultrasound as a promising scalable, non-thermal approach for the postharvest preservation of strawberries and fresh-cut produce, aligning with the demand for clean-label, minimally processed foods.
Açıklama
Anahtar Kelimeler
High-intensity ultrasound, Antioxidant capacity, Enzymatic browning, Strawberry, Metabolic changes
Kaynak
Food and Bioprocess Technology
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
18
Sayı
9
