title: Ultrasound treatment: effect on physicochemical, microbial and antioxidant properties of cherry (Prunus avium).
abstract: The cherry was treated with ultrasonic waves (33 kHz, 60 W) at different time intervals (10, 20, 30, 40, 60 min) and study was carried out to analyze the change in physico-chemical properties (TSS, pH, color, acidity and firmness), antioxidant potential and microbial load of the fruit during the storage period of 15 days at 4 °C. It was observed that ultrasound treatment (US) between 30 and 40 min showed better retention of color of the fruit during the storage period. The antioxidant assays (DPPH, ABTS and TPC) also increased significantly (P ≤ 0.05) up to 40 min, however the firmness of the fruit was affected and it showed a significant decrease beyond 20 min of US treatment. The sample with 40 min US treatment showed significantly less microbial load than other samples. The 20-40 min US treatment time (33 kHz, 60 W) was suggested for preservation of cherry during the storage at 4 °C.
authors.affiliation: Department of Food Science and Technology, University of Kashmir, Srinagar, India.
authors.forename: Sabeera
authors.initials: S
authors.lastname: Muzaffar
authors.affiliation: Department of Food Science and Technology, University of Kashmir, Srinagar, India.
authors.forename: Mudasir
authors.initials: M
authors.lastname: Ahmad
authors.affiliation: Department of Food Science and Technology, University of Kashmir, Srinagar, India.
authors.forename: S M
authors.initials: SM
authors.lastname: Wani
authors.affiliation: Department of Food Science and Technology, University of Kashmir, Srinagar, India.
authors.forename: Adil
authors.initials: A
authors.lastname: Gani
authors.affiliation: Department of Food Science and Technology, University of Kashmir, Srinagar, India.
authors.forename: Waqas N
authors.initials: WN
authors.lastname: Baba
authors.affiliation: Department of Food Science and Technology, University of Kashmir, Srinagar, India.
authors.forename: Umar
authors.initials: U
authors.lastname: Shah
authors.affiliation: Department of Food Science and Technology, University of Kashmir, Srinagar, India.
authors.forename: Asma Ashraf
authors.initials: AA
authors.lastname: Khan
authors.affiliation: Department of Food Science and Technology, University of Kashmir, Srinagar, India.
authors.forename: F A
authors.initials: FA
authors.lastname: Masoodi
authors.affiliation: Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hatyai, Songkhla, 90112 Thailand.
authors.forename: Asir
authors.initials: A
authors.lastname: Gani
authors.affiliation: Department of Food Science and Technology, University of Kashmir, Srinagar, India.
authors.forename: Touseef Ahmed
authors.initials: TA
authors.lastname: Wani
keywords: Antioxidant; Microbial analysis; Physiochemical; Prunus avium; Ultrasound