Abstract
ABSTRACT The present study focused on evaluating the influence of ultrasonic-assisted pasteurization (UAP) on the quality and shelf stability of jambul squash. Squash was analyzed for physicochemical characteristics during a storage period of 4 months. There was a significant effect (p < .05) of storage period on the acidity, DPPH radical scavenging activity, and flavonoids of jambul squash with a significant increase in acidity and DPPH radical scavenging activity and decrease in flavonoids with the corresponding increases in sonication time and pasteurization temperature during storage. The microbial content of jambul squash during storage remained lower than untreated samples. Microstructure evaluation of jambul squash showed de-shaped middle lamella and cell wall after UAP treatment. Outcomes of the current study revealed that squash samples with increased sonication time and pasteurization temperature had less microbial content than untreated samples.
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