Ultrasound and its combined application in the improvement of microbial and physicochemical quality of fruits and vegetables: A review

Ultrason Sonochem. 2021 Nov 17;80:105838. doi: 10.1016/j.ultsonch.2021.105838. Online ahead of print.ABSTRACTThe eating safety and high quality of fruits and vegetables have always been concerned by consumers, so require a safe, non-toxic, environment-friendly technology for their preservation. The application of ultrasound is a potential technology in the preservation of fruits and vegetables. This paper describes the ultrasound mechanism for inactivating microorganisms, with the cavitation phenomena of ultrasound being considered as a main effect. Effect of ultrasound on microorganisms of fruits and vegetables was discussed. Ultrasound alone and its combined treatments can be an effective method to inactivate the spoilage and pathogenic microorganisms on the surface of fruit and vegetables. Effect of ultrasound on physicochemical quality of fruits and vegetables was reviewed. Ultrasound and its combined treatments reduced mass loss, decreased color change, maintained firmness, enhanced and inhibited enzyme activity as well as preserving nutritional components such as total phenolic, total flavonoids, anthocyanin, and ascorbic acid.PMID:34801817 | DOI:10.1016/j.ultsonch.2021.105838
Source: Ultrasonics Sonochemistry - Category: Chemistry Authors: Source Type: research