Zhou Bin, de Frias J Atilio, Luo Yaguang, Fonseca Jorge M, Feng Hao
Food Quality Lab, Beltsville Agricultural Research Center, United States Department of Agriculture, Beltsville, MD 20705, USA.
Food Quality Lab, Beltsville Agricultural Research Center, United States Department of Agriculture, Beltsville, MD 20705, USA.
Ultrason Sonochem. 2025 Feb;113:107221. doi: 10.1016/j.ultsonch.2024.107221. Epub 2025 Jan 2.
Ultrasound technology has been increasingly explored as an eco-friendly method to improve the microbial safety of leafy greens. However, its effect on produce quality is critical, and considerable knowledge gaps remain in this area. The present study examined the response of leafy greens to ultrasound treatment as shown by tissue damage and sensory quality, using a novel multifrequency, multimode, modulated (MMM) system to address the issue of nonuniform ultrasound field distribution. Iceberg lettuce, romaine lettuce, spinach, loose leaf lettuce and Lollo Rosso were subjected to different ultrasonication durations (1-16 min) in a MMM tubular treatment unit at 34 kHz and subsequently stored at 1 °C for three weeks. Sensory evaluations by a trained panel and electro-conductivity rate measurements were conducted to assess produce quality over time. Ultrasound treatment at an acoustic power density below 80 W/L had no significant effect (P > 0.05) on the overall sensory quality of leafy greens during 14 days of storage. Even though the electro-conductivity rate, an indicator of tissue damage, increased in ultrasound-treated samples compared to control, it did not result in perceptible changes in sensory attributes.
超声技术作为一种提高叶菜类微生物安全性的环保方法，已得到越来越多的探索。然而，其对农产品品质的影响至关重要，而这一领域仍存在相当多的知识空白。本研究使用一种新型的多频率、多模式、调制（MMM）系统来解决超声场分布不均匀的问题，通过组织损伤和感官品质来研究叶菜类对超声处理的反应。将结球生菜、长叶生菜、菠菜、散叶生菜和红罗莎生菜在MMM管状处理单元中于34 kHz下进行不同超声处理时间（1 - 16分钟），随后在1°C下储存三周。由经过训练的小组进行感官评价，并测量电导率以评估随时间变化的农产品品质。在低于80 W/L的声功率密度下进行超声处理，在储存14天期间对叶菜类的整体感官品质没有显著影响（P > 0.05）。尽管作为组织损伤指标的电导率在超声处理的样品中比对照有所增加，但并未导致感官属性出现明显变化。
