Insights into Ultrasound-Assisted Postharvest Preservation: Metabolic, Structural, and Quality Changes in Strawberries During Storage

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dc.authorid0000-0001-6229-7338
dc.authorid0000-0002-6637-7666
dc.authorid0000-0002-6637-7666
dc.contributor.authorYildiz, Gokcen
dc.contributor.authorYildiz, Gulcin
dc.date.accessioned2026-02-08T15:15:01Z
dc.date.available2026-02-08T15:15:01Z
dc.date.issued2025
dc.departmentBursa Teknik Üniversitesi
dc.description.abstractThis 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.
dc.identifier.doi10.1007/s11947-025-03923-5
dc.identifier.endpage7914
dc.identifier.issn1935-5130
dc.identifier.issn1935-5149
dc.identifier.issue9
dc.identifier.scopus2-s2.0-105007333053
dc.identifier.scopusqualityQ1
dc.identifier.startpage7899
dc.identifier.urihttps://doi.org/10.1007/s11947-025-03923-5
dc.identifier.urihttps://hdl.handle.net/20.500.12885/5563
dc.identifier.volume18
dc.identifier.wosWOS:001504225400001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofFood and Bioprocess Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzWOS_KA_20260207
dc.subjectHigh-intensity ultrasound
dc.subjectAntioxidant capacity
dc.subjectEnzymatic browning
dc.subjectStrawberry
dc.subjectMetabolic changes
dc.titleInsights into Ultrasound-Assisted Postharvest Preservation: Metabolic, Structural, and Quality Changes in Strawberries During Storage
dc.typeArticle

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