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Title of Journal: J Food Sci Technol

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Abbravation: Journal of Food Science and Technology

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Springer India

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DOI

10.1016/j.aca.2016.01.034

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ISSN

0975-8402

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Ultrasound treatment effect on physicochemical m

Authors: Sabeera Muzaffar Mudasir Ahmad S M Wani Adil Gani Waqas N Baba Umar Shah Asma Ashraf Khan F A Masoodi Asir Gani Touseef Ahmed Wani
Publish Date: 2016/06/15
Volume: 53, Issue: 6, Pages: 2752-2759
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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 physicochemical 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 ≤ 005 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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