Claim · model-written summary
Combined hot water and ultrasound treatment reduced firmness loss in blueberries compared with the individual treatments and the control.
- Taxon
- blueberriest0
- Treatment
- combined HW + US treatmente1
- Outcome
- firmness losse1
- Direction
- reducede1
- Comparator
- individual treatments and the controle1
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleSettingValueQualifier
Verbatim
t0“postharvest shelf-life of blueberries”
e1“The combined HW + US treatment showed superior effects compared with individual treatments and the control, achieving greater microbial inhibition, reduced firmness loss, delayed color degradation, and higher retention of phenolics and antioxidant activity”
Title
Synergistic use of ultrasound and hot water to extend the postharvest shelf-life of blueberries
Arzu İmece Food Science and Technology International 2026. doi:10.1177/10820132261459266
Other claims from this paper (5)
- Intervention effect Combined hot water and ultrasound treatment gave greater microbial inhibition than the individual treatments and the control.
- Intervention effect Combined hot water and ultrasound treatment delayed colour degradation in blueberries compared with the individual treatments and the control.
- Intervention effect Combined hot water and ultrasound treatment retained higher phenolics and antioxidant activity in blueberries than the individual treatments and the control.
- Intervention effect Sensory analysis showed improved appearance, texture and odor of blueberries under the combined hot water and ultrasound treatment.
- Recommendation The authors conclude that combined ultrasound and mild heat is an eco-friendly and scalable postharvest technology for blueberries.