Effect of Ultrasound Washing Process on the Quality Parameters of Fresh Strawberry during Cold Storage

Authors

DOI:

https://doi.org/10.24925/turjaf.v7i9.1457-1464.2754

Keywords:

Strawberry, Ultrasound, Peroxyacetic acid, Washing, Microbial decontamination

Abstract

Strawberry is one of the most preferred fruits all over the world due to its characteristic properties. Due to the morphological structure of fresh strawberries after harvesting, quality losses are observed during cold storage. Therefore, industrial washing of fresh strawberries is especially important for reducing microbial load and increasing shelf life. Demand for the new methods as an alternative to the chemicals used in industrial washing of fruits and vegetables is increasing due to consumer-related health concerns. Ultrasonic washing is a preferred innovative method in terms of reducing the microbial load and maintaining quality properties compared to chemical washing processes. In this study, fresh strawberries were washed with ultrasound (550 W/35 kHz) and peroxyacetic acid (40 ppm) after harvesting. The pH, total acidity, water soluble dry matter (brix), vitamin C, total phenolic content, antioxidant capacity, total viable, mold and yeast count analyses were performed in every two days during 14 days of cold storage of washed strawberries. Ultrasonic washing was found to be more effective in reducing microbial load and preserving bioactive properties of strawberries compared to other method due to its cavitation effect.

Author Biography

Senem Öztürk Köse, Department of Biology, Faculty of Arts and Sciences, Aydın Adnan Menderes University, 09010 Efeler/Aydın

Department of Biology, Faculty of Arts and Sciences, Aydın Adnan Menderes University, 09010 Efeler/Aydın

Published

12.09.2019

How to Cite

Görgüç, A., Gençdağ, E., Tecimen, S., Anakız, S., Öztürk Köse, S., Bıyık, H. H., & Yılmaz, F. M. (2019). Effect of Ultrasound Washing Process on the Quality Parameters of Fresh Strawberry during Cold Storage. Turkish Journal of Agriculture - Food Science and Technology, 7(9), 1457–1464. https://doi.org/10.24925/turjaf.v7i9.1457-1464.2754

Issue

Section

Research Paper