Ultrasound treatment: effect on physicochemical, microbial and antioxidant properties of cherry (Prunus avium)

作者：Muzaffar Sabeera; Ahmad Mudasir; Wani S M; Gani Adil; Baba Waqas N; Shah Umar; Khan Asma Ashraf; Masoodi F A; Gani Asir; Wani Touseef Ahmed

来源：Journal of Food Science and Technology-Mysore, 2016, 53(6): 2752-2759.

DOI：10.1007/s13197-016-2247-3

• Prunus avium
• Ultrasound
• Physiochemical
• Antioxidant
• Microbial analysis

The cherry was treated with ultrasonic waves (33 kHz, 60 W) at different time intervals (10, 20, 30, 40, 60 min) and study was carried out to analyze the change in physico-chemical properties (TSS, pH, color, acidity and firmness), antioxidant potential and microbial load of the fruit during the storage period of 15 days at 4 A degrees C. It was observed that ultrasound treatment (US) between 30 and 40 min showed better retention of color of the fruit during the storage period. The antioxidant assays (DPPH, ABTS and TPC) also increased significantly (P a parts per thousand currency sign 0.05) up to 40 min, however the firmness of the fruit was affected and it showed a significant decrease beyond 20 min of US treatment. The sample with 40 min US treatment showed significantly less microbial load than other samples. The 20-40 min US treatment time (33 kHz, 60 W) was suggested for preservation of cherry during the storage at 4 A degrees C.

• 出版日期2016-6