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

Journal of Food Processing and PreservationVolume 45, Issue 1 e15009 ORIGINAL ARTICLE The effects of power - ultrasound, peroxyacetic acid and sodium chloride washing treatments on the physical and chemical quality characteristics of dried figs Esra Gençdağ, Esra Gençdağ orcid.org/0000-0002-4510-0940 Engineering Faculty, Food Engineering Department, Aydın Adnan Menderes University, Aydın, TurkeySearch for more papers by this authorAhmet Görgüç, Ahmet Görgüç orcid.org/0000-0003-3018-4595 Engineering Faculty, Food Engineering Department, Aydın Adnan Menderes University, Aydın, TurkeySearch for more papers by this authorFulya Okuroğlu, Fulya Okuroğlu orcid.org/0000-0002-0625-8526 Engineering Faculty, Food Engineering Department, Aydın Adnan Menderes University, Aydın, TurkeySearch for more papers by this authorFatih Mehmet Yılmaz, Corresponding Author Fatih Mehmet Yılmaz fatih.yilmaz@adu.edu.tr orcid.org/0000-0002-1370-1231 Engineering Faculty, Food Engineering Department, Aydın Adnan Menderes University, Aydın, Turkey Correspondence Fatih Mehmet Yılmaz, Engineering Faculty, Food Engineering Department, Aydın Adnan Menderes University, 09010, Efeler, Aydın, Turkey. Email: fatih.yilmaz@adu.edu.trSearch for more papers by this author Esra Gençdağ, Esra Gençdağ orcid.org/0000-0002-4510-0940 Engineering Faculty, Food Engineering Department, Aydın Adnan Menderes University, Aydın, TurkeySearch for more papers by this authorAhmet Görgüç, Ahmet Görgüç orcid.org/0000-0003-3018-4595 Engineering Faculty, Food Engineering Department, Aydın Adnan Menderes University, Aydın, TurkeySearch for more papers by this authorFulya Okuroğlu, Fulya Okuroğlu orcid.org/0000-0002-0625-8526 Engineering Faculty, Food Engineering Department, Aydın Adnan Menderes University, Aydın, TurkeySearch for more papers by this authorFatih Mehmet Yılmaz, Corresponding Author Fatih Mehmet Yılmaz fatih.yilmaz@adu.edu.tr orcid.org/0000-0002-1370-1231 Engineering Faculty, Food Engineering Department, Aydın Adnan Menderes University, Aydın, Turkey Correspondence Fatih Mehmet Yılmaz, Engineering Faculty, Food Engineering Department, Aydın Adnan Menderes University, 09010, Efeler, Aydın, Turkey. Email: fatih.yilmaz@adu.edu.trSearch for more papers by this author First published: 23 October 2020 https://doi.org/10.1111/jfpp.15009Citations: 2Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Abstract 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. CONFLICTS OF INTEREST The authors have declared no conflicts of interest for this article. Citing Literature Supporting Information Filename Description jfpp15009-sup-0001-AppendixA.pdfPDF document, 44 KB Supplementary Material Please note: The publisher is not responsible for the content or functionality of any supporting information supplied by the authors. Any queries (other than missing content) should be directed to the corresponding author for the article. Volume45, Issue1January 2021e15009 RelatedInformation