article · Journal of Food Science
Mature-green cherry tomatoes were treated with ultrasound at power densities of 66.64, 106.19, and 145.74 watts per litre at 25 degrees Celsius to evaluate non-thermal impacts on postharvest storage. Treatment at 106.19 watts per litre effectively reduced spoilage microorganisms and delayed fruit ripening by inhibiting ethylene production and respiration rates. This specific power level preserved firmness, flavour, enzyme activities, total phenolics, total flavonoids, and overall antioxidant capacity. While a lower exposure of 66.64 watts per litre produced similar benefits to a lesser degree, a higher exposure of 145.74 watts per litre caused multiple negative effects on storage quality, despite yielding higher ascorbic acid content. Overall, ultrasound irradiation at an optimal power density presents notable potential for curbing decay and retaining the nutritional and sensory qualities of postharvest cherry tomatoes during storage.
Fruit spoilage and rapid postharvest ripening cause substantial losses in produce quality and nutrient value. Using non-thermal ultrasound provides an alternative method to slow ripening, maintain antioxidant levels, and suppress microbial decay without heat damage. Understanding exact power thresholds helps ensure postharvest treatments preserve firmness, flavour, and nutritional qualities rather than degrading produce quality.
This technique targets postharvest preservation for fresh fruit and vegetable handlers and processors. The findings reflect experimental laboratory research testing specific power densities on cherry tomatoes. Large-scale commercial implementation is not yet immediate, as further research is required to evaluate combinations of ultrasound with mild heat or other preservation technologies to boost effectiveness.
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UNLABELLED: Mature-green cherry tomato fruits (Lycopersicon esculentum cv. Jinyu) were exposed to different power densities of ultrasound (66.64, 106.19, and 145.74 W/L) at 25 °C to study ultrasound non-thermal effects on the storage properties. Among the three levels of ultrasound irradiation, 106.19 W/L ultrasound was effective in reducing the spoilage microorganisms, delaying postharvest ripening through inhibiting ethylene production and respiration rates, and consequently maintaining fruit firmness, flavor, enzyme activities, antioxidants (total phenolics, total flavonoids), and the total antioxidant capacity of cherry tomatoes. The 66.64 W/L ultrasound had similar effects but to a lesser extent. Meanwhile, although 145.74 W/L ultrasound resulted in higher content of ascorbic acid (AA), it showed many negative effects on the storage quality of fruits. These results demonstrated that ultrasound of appropriate power density had great potentials in inhibiting decay, maintaining flavor and nutritional quality of cherry tomatoes. PRACTICAL APPLICATION: Recently, ultrasound has been considered as a multifunctional pretreatment method for the preservation of postharvest fruits and vegetables. Although the preservation effects were slight because of the screening of the thermal effects, its non-thermal effects presented potentials in improving storage quality of cherry tomato. Further studies are needed to explore the combinations between ultrasound with heating as well as other postharvest preservation technologies to enhance the effects of ultrasound. These explorations would facilitate the large-scale application of ultrasound in the preservation of fresh fruits and vegetables.
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DOI: 10.1111/1750-3841.12955
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