Efficacy evaluation of ultrasound treatment on the postharvest storability of white nectarine by both physicochemical and image processing analyses

TEMİZKAN R., Atan M., BÜYÜKCAN M. B., CANER C.

POSTHARVEST BIOLOGY AND TECHNOLOGY, cilt.154, ss.41-51, 2019 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 154
  • Basım Tarihi: 2019
  • Doi Numarası: 10.1016/j.postharvbio.2019.04.014
  • Dergi Adı: POSTHARVEST BIOLOGY AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.41-51
  • Anahtar Kelimeler: White nectarine, Non-thermal preservation, Ultrasound treatment, Image processing, CHLOROPHYLL DEGRADATION, CHLORINE DIOXIDE, TEXTURAL CHANGES, FRUIT, QUALITY, FOOD
  • Çanakkale Onsekiz Mart Üniversitesi Adresli: Evet

Özet

Ultrasound is a non-thermal method to preserve the postharvest quality of fresh fruit during storage that is also non-toxic and environmentally friendly. In this study, the effects of ultrasound treated at 0, 100, 200, 300, and 500 W on the quality of white nectarine stored at 4 degrees C for 50 d were investigated. Additionally, image processing techniques were used as a means of qualitative analysis. Weight loss, pH, total soluble solids (TSS), in-package gas concentration, decay rate, instrumental color, texture, and Fourier transform near-infrared (FT-NIR) were measurements were done in this study. Color and morphological characteristics of white nectarines were also identified by image processing techniques. Based on the results of physicochemical analyses, ultrasound treatment at 300 W power best-maintained nectarine quality. The decay rate was found to be 20% in the control fruit (CNT) and 3,3% in the 300 W treatment at the end of the storage. These results were supported by color and morphological characteristics obtained by image processing techniques. Overall, the results indicated that the non-thermal ultrasound technique could be used to increase storage quality of white nectarines, and image processing techniques could be implemented as objective, rapid and non-destructive analysis methods by the food industry.