High-intensity ultrasound treatment to produce and preserve the quality of fresh-cut kiwifruit

Abstract

In this study, high-intensity ultrasound (HIU), antibrowning chemicals (calcium chloride and ascorbic acid), water bath were used to avoid the browning of kiwifruit pieces, and the shelf-life of fresh-cut was measured (two weeks). The treated fresh-cut kiwi samples were evaluated in terms of color, enzyme activities, bioactive compounds, microbial, and sensory studies. The study has shown that HIU treatment restricted (p