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Effects of Ultrasound on Spoilage Microorganisms, Quality, and Antioxidant Capacity of Postharvest Cherry Tomatoes
Author(s) -
Wang Wenjun,
Ma Xiaobin,
Zou Mingming,
Jiang Peng,
Hu Weixin,
Li Jiao,
Zhi Zijian,
Chen Jianle,
Li Shan,
Ding Tian,
Ye Xingqian,
Liu Donghong
Publication year - 2015
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.12955
Subject(s) - postharvest , food spoilage , ascorbic acid , horticulture , flavor , ultrasound , food science , ripening , shelf life , chemistry , antioxidant , respiration rate , ultrasound treatment , cold storage , antioxidant capacity , botany , biology , respiration , medicine , biochemistry , bacteria , genetics , radiology
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.