Effect of ultrasound treatment on physico-chemical, nutraceutical and microbial quality of strawberry
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- 作者：Adil Gania ; 1 ; Adil.gani@gmail.com" class="auth_mail" title="E-mail the corresponding author ; Waqas N. Babaa ; 1 ; Mudasir Ahmada ; Umar Shaha ; Asma Ashraf Khana ; Idrees Ahmed Wania ; F.A. Masoodia ; Asir Ganib
- 关键词：Minimal processing ; Shelf-life ; Antioxidant activity ; Fruit quality ; Microbial count
- 刊名：LWT - Food Science and Technology
- 出版年：2016
- 出版时间：March 2016
- 年：2016
- 卷：66
- 期：Complete
- 页码：496-502
- 全文大小：290 K
文摘
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Strawberries were treated with ultrasonic waves at different time intervals.
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Physicochemical characteristics, Antioxidant activity and microbial quality were determined.
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The 30–40 US treatment time was found to be effective for retaining maximum quality characteristics.
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The Ultrasound can be used as an alternative physical technique to prevent the post harvest losses of strawberry.