College of Life Science, Yangtze University, Jingzhou, Hubei 434025, China.
College of Life Science, Yangtze University, Jingzhou, Hubei 434025, China.
Ultrason Sonochem. 2021 Dec;80:105838. doi: 10.1016/j.ultsonch.2021.105838. Epub 2021 Nov 17.
The eating safety and high quality of fruits and vegetables have always been concerned by consumers, so require a safe, non-toxic, environment-friendly technology for their preservation. The application of ultrasound is a potential technology in the preservation of fruits and vegetables. This paper describes the ultrasound mechanism for inactivating microorganisms, with the cavitation phenomena of ultrasound being considered as a main effect. Effect of ultrasound on microorganisms of fruits and vegetables was discussed. Ultrasound alone and its combined treatments can be an effective method to inactivate the spoilage and pathogenic microorganisms on the surface of fruit and vegetables. Effect of ultrasound on physicochemical quality of fruits and vegetables was reviewed. Ultrasound and its combined treatments reduced mass loss, decreased color change, maintained firmness, enhanced and inhibited enzyme activity as well as preserving nutritional components such as total phenolic, total flavonoids, anthocyanin, and ascorbic acid.
果蔬的食用安全性和高品质一直受到消费者的关注，因此需要一种安全、无毒、环保的技术来对其进行保鲜。超声的应用是果蔬保鲜的一种有潜力的技术。本文描述了超声灭活微生物的机制，将超声的空化现象视为主要效应。讨论了超声对果蔬微生物的影响。单独使用超声及其联合处理可以有效灭活水果和蔬菜表面的腐败和致病菌微生物。综述了超声及其联合处理对果蔬理化品质的影响。超声及其联合处理可减少失重、色泽变化、保持硬度、增强和抑制酶活性以及保存总酚、总黄酮、花青素和抗坏血酸等营养成分。
