Efficacy evaluation of ultrasound treatment on the postharvest storability of white nectarine by both physicochemical and image processing analyses

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dc.authoridTemizkan, Riza/0000-0001-5746-8921
dc.contributor.authorTemizkan, Riza
dc.contributor.authorAtan, Mustafa
dc.contributor.authorBuyukcan, Mehmet Burak
dc.contributor.authorCaner, Cengiz
dc.date.accessioned2025-01-27T20:20:36Z
dc.date.available2025-01-27T20:20:36Z
dc.date.issued2019
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractUltrasound is a non-thermal method to preserve the postharvest quality of fresh fruit during storage that is also non-toxic and environmentally friendly. In this study, the effects of ultrasound treated at 0, 100, 200, 300, and 500 W on the quality of white nectarine stored at 4 degrees C for 50 d were investigated. Additionally, image processing techniques were used as a means of qualitative analysis. Weight loss, pH, total soluble solids (TSS), in-package gas concentration, decay rate, instrumental color, texture, and Fourier transform near-infrared (FT-NIR) were measurements were done in this study. Color and morphological characteristics of white nectarines were also identified by image processing techniques. Based on the results of physicochemical analyses, ultrasound treatment at 300 W power best-maintained nectarine quality. The decay rate was found to be 20% in the control fruit (CNT) and 3,3% in the 300 W treatment at the end of the storage. These results were supported by color and morphological characteristics obtained by image processing techniques. Overall, the results indicated that the non-thermal ultrasound technique could be used to increase storage quality of white nectarines, and image processing techniques could be implemented as objective, rapid and non-destructive analysis methods by the food industry.
dc.description.sponsorshipScientific Research Projects Coordination Unit of Canakkale Onsekiz Mart University [FDK-2016-903]
dc.description.sponsorshipThis study was financially supported by The Scientific Research Projects Coordination Unit of Canakkale Onsekiz Mart University (Project number: FDK-2016-903). The authors would like to thank Dr. Mahmut Sinecen for contribution to the codes of image processing used in Matlab software.
dc.identifier.doi10.1016/j.postharvbio.2019.04.014
dc.identifier.endpage51
dc.identifier.issn0925-5214
dc.identifier.issn1873-2356
dc.identifier.scopus2-s2.0-85064656861
dc.identifier.scopusqualityQ1
dc.identifier.startpage41
dc.identifier.urihttps://doi.org/10.1016/j.postharvbio.2019.04.014
dc.identifier.urihttps://hdl.handle.net/20.500.12428/21762
dc.identifier.volume154
dc.identifier.wosWOS:000468489400005
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier Science Bv
dc.relation.ispartofPostharvest Biology and Technology
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectWhite nectarine
dc.subjectNon-thermal preservation
dc.subjectUltrasound treatment
dc.subjectImage processing
dc.titleEfficacy evaluation of ultrasound treatment on the postharvest storability of white nectarine by both physicochemical and image processing analyses
dc.typeArticle

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