The efficacy of power ultrasound treatment in preserving quality of fresh-cut cucumbers

Abstract

The impact of power ultrasound (PU), antibrowning agents, and hot-water bath at 65?°C on the inhibition of enzymatic browning and 10 days product-life analysis of freshly cut cucumber samples were determined. The observations demonstrated that PU method inhibited the development of bacteria, mold, and yeast in freshly cut cucumber pieces at 4 °C. The PU-treated cucumber pieces exhibited a significant (p < 0.05) developments in bioactive components along with developed weight loss and firmness rather than other methods. In a similar way, PU-treated cucumber slices displayed the best colour parameters accompanying the smallest amount related to enzyme activity meaning lower browning enzymatically. Furthermore, the lowest scores in accordance with decay and off-odor values were determined in the freshly cut cucumbers subjected to PU. It is declared that PU method is an alternative technique to extend the storage conditions and keep the high-quality specifications in freshly cut cucumbers during cold storage.