Effect of Ultrasound Treatment on the Sterilization and Quality of Cucurbita pepo

Suo Guanwen,Zhou Chunli,Cai Meijuan,Su Wei,Hu Xueyan

doi:10.1051/e3sconf/202129003027

Suo Guanwen, Zhou Chunli + Show 3 more

Open Access

https://doi.org/10.1051/e3sconf/202129003027

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Abstract

The influence of ultrasonic technology on the sterilization effect and quality of Cucurbita pepo juice were studied in this paper. The sterilization rate under conditions of control 100W, 200W, 300W ultrasonic, color difference, total chlorophyll content, pH changes on juice Cucurbita pepo were determined. The results showed that the total color difference, browning index, whiteness index and total chlorophyll content of the juice had significant changes, while the pH had no significant changes. Ultrasonic has a certain influence on the sterilization effect of Cucurbita pepo, and ultrasonic treatment is helpful to maintain the quality of pumpkin juice in a certain range. In the future, it is hoped that ultrasonic technology will combine with other technologies to achieve commercial sterility while minimizing the loss of quality in Cucurbita pepo.

Highlights

Cucurbita pepo, commonly known as zucchini, is a common vegetable on the family table, rich in nutritional value, deeply loved by people
The high temperature of the traditional thermal processing sterilization method will have a certain impact on the quality of pumpkin, while the Ultrasonic treatment can reduce the loss of nutritional quality of Cucurbita pepo
Ultrasonic treatment reduces the pathogenic microorganisms of fruit juice, retains the bioactive compounds of fruit juice, and has effects on the color, antioxidant, vitamin C, polysaccharides, pectin, total phenol content and enzyme activity of fruit juice

Summary

Introduction

Commonly known as zucchini, is a common vegetable on the family table, rich in nutritional value, deeply loved by people. The high temperature of the traditional thermal processing sterilization method will have a certain impact on the quality of pumpkin, while the Ultrasonic treatment can reduce the loss of nutritional quality of Cucurbita pepo. Ultrasonic treatment reduces the pathogenic microorganisms of fruit juice, retains the bioactive compounds of fruit juice, and has effects on the color, antioxidant, vitamin C, polysaccharides, pectin, total phenol content and enzyme activity of fruit juice. It has been found in mango juice [9], cranberry juice [10], grapefruit juice [11], orange juice [12], and other relevant literatures have reported. The aim of this study is to analyze the effects of ultrasonic treatment on pumpkin juice, and to provide a theoretical basis for ultrasonic processing and production of pumpkin juice and development of fruit juice-pumpkin juice combination products

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