Synergistic application of ultrasound and ultraviolet radiation to extend the shelf life of fresh fruits and vegetables

Abstract

Relevance: fruits and vegetables are among the primary sources of biologically active compounds, vitamins, minerals, and antioxidants in the human diet. However, after harvest, physiological respiration, enzymatic reactions, and microbial growth continue, leading to quality deterioration and a reduction in shelf life. Conventional preservation methods, including chemical sanitizers and thermal processing, may adversely affect the sensory characteristics and nutritional value of fresh produce. Therefore, the development of scientifically based preservation technologies that combine ultrasound and ultraviolet-C (UV-C) irradiation to ensure microbiological safety, maintain product quality, and extend the shelf life of fruits and vegetables represents an important scientific and practical challenge.

Aim: to investigate the synergistic effects of ultrasound and ultraviolet-C (UV-C) irradiation on fruits and vegetables, evaluate their influence on microbiological status as well as physicochemical and bioactive properties, determine the optimal processing parameters for shelf-life extension, and develop a mathematical model describing the preservation process.

Methods: the proposed study employs a combined non-thermal preservation technology based on high-intensity ultrasound and UV-C irradiation at a wavelength of 254 nm. Process optimization is planned using Response Surface Methodology (RSM) with a Box–Behnken experimental design. Product quality will be evaluated through microbiological analysis, weight loss determination, CIELAB color measurements, texture analysis, ascorbic acid content, total phenolic compounds, and antioxidant activity. Mathematical models describing microbial inactivation kinetics, moisture diffusion, and shelf-life prediction will be developed to characterize the preservation process.

Results: the combined application of ultrasound and UV-C irradiation is expected to effectively inhibit microbial growth while providing superior preservation of the natural color, texture, ascorbic acid, and antioxidant compounds of fruits and vegetables. The developed mathematical model is anticipated to facilitate optimization of processing parameters and enable accurate prediction of product shelf life. Furthermore, the proposed technology is expected to provide an innovative non-thermal preservation approach that is environmentally friendly, energy-efficient, and capable of reducing the use of chemical preservatives in the food industry.