The effects of power ‐ ultrasound, peroxyacetic acid and sodium chloride washing treatments on the physical and chemical quality characteristics of dried figs

• Published in: Journal of food processing and preservation Vol. 45; no. 1
• Main Authors: Gençdağ, Esra, Görgüç, Ahmet, Okuroğlu, Fulya, Yılmaz, Fatih Mehmet
• Format: Journal Article
• Language: English
• Published: 01.01.2021
• Subjects: combined washing treatment; dried fruit washing; Ficus carica; fruit quality; peroxyacetic acid; ultrasound washing
• ISSN: 0145-8892; 1745-4549
• DOI: 10.1111/jfpp.15009

Dried fig (Ficus carica L. cv. Sarılop) is an important food commodity which has significant commercial value. This industrial fruit has comprehensive pre/postharvest treatments and needs an appropriate washing treatment by conserving its quality parameters. This study aimed to investigate the effects of individual and combined ultrasound, peroxyacetic acid and sodium chloride washing treatments on the physical, chemical and bioactive quality characteristics of dried figs. In this respect, total dry matter, water activity, total acidity, pH, texture and color properties, total phenolic content, antioxidant capacity, and low molecular weight carbohydrate composition were determined after washing treatments. The applied washing treatments had significant effects (p < .05) on physicochemical quality characteristics of dried figs without serious adversities. The NaCl bearing washing treatments negatively influenced hardness values and color indexes. The ultrasound and peroxyacetic acid diversely affected the bioactive properties of dried figs depending upon their single and combined use with varied parameter levels. Practical applications There are several risk factors that adversely affect the quality and global trade of dried figs. To eliminate or minimize these factors, industrial washing treatments are applied by mostly utilizing only sodium chloride solutions. However, traditional methods could be inadequate to accomplish such goals. Recently, the food industry focused on the use of effective and low cost washing treatments providing high decontamination effect as well as protecting desired quality attributes. It has been emphasized that the ultrasound technology is a promising application especially in the washing of fruit and vegetables. Furthermore, the combined use of ultrasound with sanitizing agents was reported to provide even better decontamination effect. In this study, the individual and combined washing treatments using ultrasound, peroxyacetic acid and sodium chloride were shown to preserve the physical and chemical quality characteristics of dried figs. The results of this study could be an insight for relevant researchers and food industries.