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

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Abstract

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 °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 ≤ 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 °C.

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Acknowledgments

Authors are thankful to Department of Biotechnology, Govt. of India for their financial support.

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Authors and Affiliations

  1. Department of Food Science and Technology, University of Kashmir, Srinagar, India

    Sabeera Muzaffar, Mudasir Ahmad, S. M. Wani, Adil Gani, Waqas N. Baba, Umar Shah, Asma Ashraf Khan, F. A. Masoodi & Touseef Ahmed Wani

  2. Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hatyai, Songkhla, 90112, Thailand

    Asir Gani

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  1. Sabeera Muzaffar
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  2. Mudasir Ahmad
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  3. S. M. Wani
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  4. Adil Gani
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  6. Umar Shah
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  8. F. A. Masoodi
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  9. Asir Gani
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  10. Touseef Ahmed Wani
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Correspondence to Adil Gani.

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Muzaffar, S., Ahmad, M., Wani, S.M. et al. Ultrasound treatment: effect on physicochemical, microbial and antioxidant properties of cherry (Prunus avium). J Food Sci Technol 53, 2752–2759 (2016). https://doi.org/10.1007/s13197-016-2247-3

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  • DOI: https://doi.org/10.1007/s13197-016-2247-3

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