Synergistic use of ultrasound and hot water to extend the postharvest shelf-life of blueberries
Food Science and Technology International
Published online on June 09, 2026
Abstract
Food Science and Technology International, Ahead of Print.
Blueberries are valued for their rich content of antioxidants and bioactive compounds but are highly perishable due to their fragile structure and high moisture content. This study investigated the effectiveness of ultrasound (US) and hot water (HW) ...
Blueberries are valued for their rich content of antioxidants and bioactive compounds but are highly perishable due to their fragile structure and high moisture content. This study investigated the effectiveness of ultrasound (US) and hot water (HW) ...