Effect of high-intensity ultrasound-induced acoustic cavitation on enzymatic activity and quality attributes of granny smith apples during storage

Effect of high-intensity ultrasound-induced acoustic cavitation on enzymatic activity and quality attributes of granny smith apples during storage

This study investigates the effects of high-intensity ultrasound (HIU), chemical treatments (ascorbic acid and calcium chloride), and thermal treatment (water bath at 65°C) on metabolic, structural, and physical changes in Granny Smith apples during a 14-day cold storage period. HIU, a non-thermal p...

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Bibliographic Details
Main Authors: Gulcin Yildiz, Gökçen Yıldız
Format: Article
Language:English
Published: KeAi Communications Co., Ltd. 2025-09-01
Series:Food Physics
Subjects:
High-intensity ultrasound
Acoustic cavitation
Antioxidant retention
Enzymatic inactivation
Apple firmness
Metabolic changes
Online Access:http://www.sciencedirect.com/science/article/pii/S295006992500012X
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http://www.sciencedirect.com/science/article/pii/S295006992500012X

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