Research progress of ultrasound technology and its combined application in fruit and vegetable storage

Shu, Z.W. and Wang, S.M. and Xu, W.W. and Wang, N. and Pan, Z.Q. and Xu, Y.D. and Wu, N.N. (2024) Research progress of ultrasound technology and its combined application in fruit and vegetable storage. ACTA ALIMENTARIA, 53 (4). pp. 513-536. ISSN 0139-3006

Text 066-article-p513 (1).pdf - Published Version Restricted to Repository staff only Download (1MB)

Abstract

Using efficient and safe preservation technologies to extend the shelf life of fruits and vegetables is always an important research topic. Among numerous preservation technologies, ultrasound is one of the most available and pollution-free methods that improve the storage quality of fruits and vegetables. The paper summarises the application of ultrasound and its combined treatment in fruit and vegetable storage in recent years, including the cleaning effect, passivation of enzymes, sterilisation, and the impact on quality indicators. In addition, the limitations of ultrasound technology in fruit and vegetable preservation are also detailed. Only under the appropriate conditions can ultrasound treatment extend the shelf life of fruits and vegetables. However, ultrasound combined with other technologies usually can get better preservation effects, providing a broader application prospect for ultrasound technology.

Actions (login required)

Edit Item