Effect of ultrasound treatment on fruit decay and quality maintenance in strawberry after harvest

Abstract: The effects of ultrasound treatment on fruit decay and physiological quality of strawberry fruit were investigated. Freshly harvested strawberries were treated with 0, 25, 28, 40 or 59kHz ultrasound at 20°C for 10min and then stored at 5°C for 8days. The results showed that 40kHz ultrasonic treatment significantly reduced decay incidence and numbers of microorganism. Ultrasound treatment also inhibited the decrease of firmness and maintained significant higher levels of total soluble solids (TSS), total titratable acidity (TA) and vitamin C. Treatments with 25 and 28kHz ultrasound had no significant effects on fruit decay and quality deterioration of strawberry fruit. Thus, ultrasound treatment has potential to extend shelf-life and maintain quality in strawberry fruit. [Copyright &y& Elsevier]