An innovative technique for extending shelf life of strawberry: Ultrasound

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dc.authoridAday, Mehmet Seckin/0000-0002-5669-5812
dc.authoridTemizkan, Riza/0000-0001-5746-8921
dc.contributor.authorAday, Mehmet Seckin
dc.contributor.authorTemizkan, Riza
dc.contributor.authorBuyukcan, Mehmet Burak
dc.contributor.authorCaner, Cengiz
dc.date.accessioned2025-01-27T21:01:47Z
dc.date.available2025-01-27T21:01:47Z
dc.date.issued2013
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractUltrasound is one of the newest nonthermal methods to extend shelf life of fresh fruits during storage. The effectiveness of ultrasound depends on wave frequency, power and treatment time. The present study was designed to determine the effect of different ultrasound powers (30 W, 60 W, 90 W) and treatment times (5 min, 10 min) on quality of strawberry. Oxygen concentration inside packages of strawberries which treated with 30 W and 60 W ultrasound powers were higher than 90 W and control (CNT) groups. A sharp increase in CO2 release rate was observed for the CNT and 90 W treatments during the storage. Attributes such as pH, total soluble solid content and color for the 30 Wand 60 W treatments were better than CNT and 90 W treatments. Decay incidence analysis confirmed that all ultrasound treatments were effective to reduce mold growth. The 30 W and 60 W treatments maintained better textural properties compared with 90 Wand CNT groups. FT-NIR analysis was used to quantify water and sugar content of strawberries. As a result, it was concluded that ultrasound power as high as 90 W resulted in detrimental effects on strawberry quality, while power levels between 30 W and 60 W had improved quality and can be used to extend shelf life of strawberry. (C) 2012 Elsevier Ltd. All rights reserved.
dc.description.sponsorshipCOMU-BAP Project [2010/151]
dc.description.sponsorshipThis research was conducted with financial support from the COMU-BAP Project (Code 2010/151). The authors would like to thank Dr. Onder Ayyildiz for providing ultrasound system and Ferit Temizkan for the supply of strawberries used in this study.
dc.identifier.doi10.1016/j.lwt.2012.09.013
dc.identifier.endpage101
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.issue2
dc.identifier.scopus2-s2.0-84875806826
dc.identifier.scopusqualityQ1
dc.identifier.startpage93
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2012.09.013
dc.identifier.urihttps://hdl.handle.net/20.500.12428/27185
dc.identifier.volume52
dc.identifier.wosWOS:000317874900005
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier Science Bv
dc.relation.ispartofLwt-Food Science and Technology
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectStrawberry
dc.subjectUltrasound
dc.subjectFT-NIR
dc.subjectShelf life
dc.subjectTexture
dc.titleAn innovative technique for extending shelf life of strawberry: Ultrasound
dc.typeArticle

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