Effect of Ultrasound Combined with Controlled Atmosphere on Postharvest Storage Quality of Cucumbers (Cucumis sativus L.)

Feng, L, Zhang, M, Adhikari, B and Guo, Z 2018, 'Effect of Ultrasound Combined with Controlled Atmosphere on Postharvest Storage Quality of Cucumbers (Cucumis sativus L.)', Food and Bioprocess Technology, vol. 11, no. 7, pp. 1328-1338.


Document type: Journal Article
Collection: Journal Articles

Title Effect of Ultrasound Combined with Controlled Atmosphere on Postharvest Storage Quality of Cucumbers (Cucumis sativus L.)
Author(s) Feng, L
Zhang, M
Adhikari, B
Guo, Z
Year 2018
Journal name Food and Bioprocess Technology
Volume number 11
Issue number 7
Start page 1328
End page 1338
Total pages 11
Publisher Springer
Abstract The purpose of this study was to quantify the effectiveness of ultrasound treatment combined with controlled atmosphere storage (UCA) in preserving quality of cucumbers (Cucumis sativus L.) compared with the controlled atmosphere storage (CA) alone. The combination of ultrasound (especially at 200 W for 10 min) with CA (5% O2 + 2% CO2 + 93% N2) storage was most effective in preserving the fresh-like quality of cucumbers. The treatment reduced the loss in mass, firmness, soluble solids content and color, maintained cell wall integrity, and limited the redistribution of water in cucumbers. UCA significantly better preserved the flavor volatiles and retained the taste characteristics. This method also better preserved the intermolecular hydrogen and carbonyl bonding in aldehyde and ketone compounds of cucumbers which helped them to preserved longer. These results suggested that UCA can be a much effective preservation method than CA alone for fruits and vegetables.
Subject Food Sciences not elsewhere classified
Agricultural Biotechnology not elsewhere classified
Keyword(s) Controlled atmosphere
Cucumber
Electronic tongue
FTIR spectroscopy
Ultrasound
DOI - identifier 10.1007/s11947-018-2102-9
Copyright notice © 2018, Springer Science+Business Media, LLC, part of Springer Nature.
ISSN 1935-5130
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