Investigating the Effect of Acoustic Waves on Spoilage Fungal Growth and Shelf Life of Strawberry Fruit

Investigating the Effect of Acoustic Waves on Spoilage Fungal Growth and Shelf Life of Strawberry Fruit


چاپ صفحه
پژوهان
صفحه نخست سامانه
چکیده مقاله
چکیده مقاله
نویسندگان
نویسندگان
مؤسسه علوم و صنایع غذایی
مؤسسه علوم و صنایع غذایی

نویسندگان: بی بی مرضیه رضوی زاده , راضیه نیازمند , دینا شهرام پور

نشریه: Fungal Biology , 2024 , 128 , 2024

اطلاعات کلی مقاله
hide/show

کد مقاله 2292
عنوان فارسی مقاله Investigating the Effect of Acoustic Waves on Spoilage Fungal Growth and Shelf Life of Strawberry Fruit
عنوان لاتین مقاله Investigating the Effect of Acoustic Waves on Spoilage Fungal Growth and Shelf Life of Strawberry Fruit
نمایه علمی معتبر JCR
IF 2.5
عنوان نشریه Fungal Biology
شماره نشریه 2024
دوره 128
سال انتشار شمسی 1403/01/13
سال انتشار میلادی 2024

خلاصه مقاله
hide/show

The effects of acoustic waves on growth inhibition of food spoilage fungi (Aspergillus niger, Aspergillus flavus, Aspergillus parasiticus and B. cinerea) on the medium and strawberry surfaces were investigated. Firstly, single-frequency sound waves (250, 500, 1000, 2000, 4000, 8000, 12000 and 16000 Hz) were induced on inoculated medium with fungi spores for 24 hours and growth diameter of each mold was evaluated during the incubation period. In the second stage, the sound waves with two frequencies of 250 Hz and 16000 Hz were induced on inoculated strawberries with fungi spores at 5C for different times (2, 4, 6, 8 and 10 days). The results from the first stage indicated that the sound waves inhibited the growth of A. niger (20.02%) at 250 Hz and B. cinerea (4/64%) at 4000 Hz on potato dextrose agar (PDA) surface. Also, comparison of the growth diameter of some species of Aspergillus revealed various responses in presence of 250 Hz frequency. In the second stage, applying a frequency of 250 Hz over a period of 10 days proved to be more effective in inhibiting the growth of A. niger and B. cinerea on strawberries inoculated with fungal spores. Consequently, the shelf lives of the strawberries significantly increased to 26 days and 18 days, respectively, under this treatment. Based on the findings, it is concluded that sounding with acoustic waves can be used as a green and cheap technology along with other technologies to improve food safety.

نویسندگان
hide/show

نویسنده نفر چندم مقاله
بی بی مرضیه رضوی زادهاول
راضیه نیازمندسوم
دینا شهرام پوردوم