Research progress of ultrasound technology and its combined application in fruit and vegetable storage

Abstract Using efficient and safe preservation technologies to extend the shelf life of fruits and vegetables is always an important research topic. Among numerous preservation technologies, ultrasound is one of the most available and pollution-free methods that improve the storage quality of fruits and vegetables. The paper summarises the application of ultrasound and its combined treatment in fruit and vegetable storage in recent years, including the cleaning effect, passivation of enzymes, sterilisation, and the impact on quality indicators. In addition, the limitations of ultrasound technology in fruit and vegetable preservation are also detailed. Only under the appropriate conditions can ultrasound treatment extend the shelf life of fruits and vegetables. However, ultrasound combined with other technologies usually can get better preservation effects, providing a broader application prospect for ultrasound technology.