Ultrasound treatment alleviates external pericarp browning and improves fruit quality of pomegranate during storage

BACKGROUNDUltrasound treatment has a beneficial role in horticultural production from harvest to consumption. The quality traits and microbiological load in pomegranate fruit were explored during 30 days' storage at 20 degrees C after 10 min and 30 min ultrasound treatments.RESULTSUltrasound treatment significantly reduced the microbiological load during storage, providing a relatively clean and suitable storage environment. This was especially true for the 30 min treatment, which also maintained relatively lower weight loss and kept the browning rate below 5% during storage. Meanwhile, the fruit treated with ultrasound had higher ascorbic acid and anthocyanin content, which provided better antibacterial properties and higher nutraceutical properties until the end of storage. The 30 min ultrasound treatment significantly delayed the decrease in catalase (CAT) enzyme activity and the increase in peroxidase (POD) enzyme activity. Combined with weighted gene co-expression network analysis (WGCNA), and correlation analysis, color indicators and antioxidant activity induced by ultrasound treatment were responsible for the relatively higher fruit quality of pomegranate.CONCLUSIONUltrasound treatment can improve the sensory quality and nutritional characteristics of pomegranate fruits during storage, and reduce the microbiological load. Ultrasound for 30 min was better than 10 min for prolonging the storage life of pomegranate. Our results will provide valuable information for ultrasound application in other horticultural products. (c) 2023 Society of Chemical Industry.