Effect of thermosonication on quality and shelf-life of sweet cherry following cold storage.

Linghua Zuo, Yuzhuo Wen, Hongyue Li, Chenyun Zhang, Fuheng Hao, Jiaxuan Li, Yue Leng, Dayong Ren

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Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

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5 · Who and what money

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8 authors.

Linghua ZuoCollege of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin Province 130118, China.

Yuzhuo WenCollege of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin Province 130118, China.

Hongyue LiCollege of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin Province 130118, China.

Chenyun ZhangCollege of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin Province 130118, China.

Fuheng HaoCollege of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin Province 130118, China.

Jiaxuan LiCollege of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin Province 130118, China.

Yue LengCollege of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin Province 130118, China.

Dayong RenCollege of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin Province 130118, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Sweet cherries are highly susceptible to quality deterioration during postharvest storage, resulting in significant economic losses. In this study, thermosonication (TS), an integrated preservation technique combining ultrasound (40 kHz, 480 W) with moderate heat, was used to enhance the storability of sweet cherries. The treatment at 40 °C for 15 min was identified as the most effective protocol. After 12 days of storage at 4 °C and 90% relative humidity, this treatment reduced the decay rate by 7.99% and weight loss by 0.34% compared to the control, while maintaining firmness at 1.14 times that of the control. TS significantly modulated enzymatic activities by reducing peroxidase and polyphenol oxidase activities by 35.41% and 33.32%, respectively, while increasing catalase activity by 33.69% relative to the control group. Cellular analysis confirmed the treatment induced only minimal damage to membrane integrity and cellular structure. Non-targeted metabolomics revealed that TS significantly (VIP > 1,

Indexed as

Postharvest qualityStorageSweet cherryThermosonication

Identifiers

PMID42006655

DOI10.1016/j.fochx.2026.103834

PMCPMC13091375

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LicenceCC BY-NC-ND

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.