Food and Bioprocess Technology

, Volume 7, Issue 1, pp 126–132 | Cite as

The Effects of Ultrasound Treatment and Nano-zinc Oxide Coating on the Physiological Activities of Fresh-Cut Kiwifruit

  • Xiangyong Meng
  • Min ZhangEmail author
  • Benu Adhikari
Original Paper


This study evaluated the efficacy of ultrasound treatment and nano-zinc oxide (ZnO) coating individually and in combination in preserving the quality of fresh-cut kiwifruit. The nano-ZnO coating solution was prepared by mixing the ZnO nanoparticles in premixed chitosan–acetic acid solution. The fresh-cut kiwifruit were dipped in NaClO solution (50 μL L−1 sodium, control), subjected to ultrasound treatment (40 KHz, 350 W, 10 min), or coated with nano-ZnO solution. The fresh-cut kiwifruit samples were also subjected to combined ultrasound treatment and nano-ZnO coating. All of these test samples were stored at 4 °C for 10 days. The effects of these treatments on the quality parameters such as the production of carbon dioxide and ethylene, mass loss, and flesh firmness were investigated. At the end of storage, the combination treatments with ultrasound treatment at 40 KHz with 1.2 g L−1 nano-ZnO coating showed lower production of ethylene (1.86 μL kg−1 h−1) and carbon dioxide (10.01 mg kg−1 h−1), water loss (0.46 %), and texture (7.87 N). Hence, it was concluded that the combination of ultrasound treatment with nano-ZnO coating is a promising approach to extend the shelf-life of fresh-cut kiwifruit.


Nano-ZnO coating Ultrasound treatment Shelf-life Fresh cut Kiwifruit 



This research was financially supported by National Natural Science Foundation of China (no. 30972058). The authors also like to acknowledge the State Key Laboratory of Food Science and Technology (Jiangnan University) and School of Food Science and Technology (Jiangnan University) for permitting the use of their processing and analytical facilities.


  1. Ahammed, H. A. M., Jayakumar, S., & Vaideki, K. (2010). Use of zinc oxide nano particles for production of antimicrobial textiles. Science and Technology, 2(1), 202–208.Google Scholar
  2. Ahmed, L., Martin-Diana, A. B., Rico, D., & Barry-Ryan, C. (2012). Quality and nutritional status of fresh-cut tomato as affected by spraying of delactosed whey permeate compared to industrial washing treatment. Food and Bioprocess Technology, 5, 3103–3114. doi: 10.1007/s11947-011-0623-6.CrossRefGoogle Scholar
  3. Amornpitoksuk, P., Suwanboon, S., Sangkanu, S., Sukhoom, A., Wudtipan, J., Srijan, K., et al. (2011). Synthesis, photocatalytic and antibacterial activities of ZnO particles modified by diblock copolymer. Powder Technology, 212(3), 432–438.CrossRefGoogle Scholar
  4. Ansorena, M. R., Marcovich, N. E., & Roura, S. I. (2011). Impact of edible coatings and mild heat shocks on quality of minimally processed broccoli (Brassica oleracea L.) during refrigerated storage. Postharvest Biology and Technology, 59(1), 53–63.CrossRefGoogle Scholar
  5. Aydin Sevinç, B., & Hanley, L. (2010). Antibacterial activity of dental composites containing zinc oxide nanoparticles. Journal of Biomedical Materials Research. Part B, Applied Biomaterials, 94(1), 22–31.Google Scholar
  6. Baldwin, E. A. (2005). Edible coatings. In Yeoshua (Ed.), Environmentally friendly technologies for agricultural produce quality (pp. 301–314). Boca Raton: CRC.CrossRefGoogle Scholar
  7. Bico, S. L. S., Raposo, M. F. J., Morais, R. M. S. C., & Morais, A. M. M. B. (2009). Combined effects of chemical dip and/or carrageenan coating and/or controlled atmosphere on quality of fresh-cut banana. Food Control, 20(5), 508–514.CrossRefGoogle Scholar
  8. Brilhante São José, J. F., & Dantas Vanetti, M. C. (2012). Effect of ultrasound and commercial sanitizers in removing natural contaminants and Salmonella enterica Typhimurium on cherry tomatoes. Food Control, 24(1–2), 95–99.CrossRefGoogle Scholar
  9. Burdon, J., & Clark, C. (2001). Effect of postharvest water loss on ‘ Hayward ’ kiwifruit water status. Postharvest Biology and Technology, 22(3), 215–225.CrossRefGoogle Scholar
  10. Chen, Z., & Zhu, C. (2011). Combined effects of aqueous chlorine dioxide and ultrasonic treatments on postharvest storage quality of plum fruit (Prunus salicina L.). Postharvest Biology and Technology, 61(2–3), 117–123.CrossRefGoogle Scholar
  11. Emamifar, A., Kadivar, M., Shahedi, M. & Soleimanian-Zad, S. (2010). Evaluation of nanocomposite packaging containing Ag and ZnO on shelf life of fresh orange juice. Innovative Food Science & Emerging Technologies, 11(4), 742–748.Google Scholar
  12. Fisk, C. L., Silver, A. M., Strik, B. C., & Zhao, Y. (2008). Postharvest quality of hardy kiwifruit (Actinidia arguta ‘Ananasnaya’) associated with packaging and storage conditions. Postharvest Biology and Technology, 47(3), 338–345.CrossRefGoogle Scholar
  13. He, W., An, X., & Guo, W. (2008). Effects of ultrasonic wave and pretreatment solution on storage of cut chrysanthemum “Lvhuanghou”. Journal of Jiangsu Forestry Science & Technology, 35(4), 11–16.Google Scholar
  14. Hong, K., Xie, J., Zhang, L., Sun, D., & Gong, D. (2012). Effects of chitosan coating on postharvest life and quality of guava (Psidium guajava L.) fruit during cold storage. Scientia Horticulturae, 144, 172–178.CrossRefGoogle Scholar
  15. Hu, Q., Fang, Y., Yang, Y., Ma, N., & Zhao, L. (2011). Effect of nanocomposite-based packaging on postharvest quality of ethylene-treated kiwifruit (Actinidia deliciosa) during cold storage. Food Research International, 44(6), 1589–1596.CrossRefGoogle Scholar
  16. Ilić, Z. S., Trajković, R., Perzelan, Y., Alkalai-Tuvia, S., & Fallik, E. (2012). Influence of 1-methylcyclopropene (1-MCP) on postharvest storage quality in green bell pepper fruit. Food and Bioprocess Technology, 5, 2758–2767. doi: 10.1007/s11947-011-0614-7.CrossRefGoogle Scholar
  17. Jang, J.-H., & Moon, K.-D. (2011). Inhibition of polyphenol oxidase and peroxidase activities on fresh-cut apple by simultaneous treatment of ultrasound and ascorbic acid. Food Chemistry, 124(2), 444–449.CrossRefGoogle Scholar
  18. Jin, T., Sun, D., Su, J. Y., Zhang, H., & Sue, H. J. (2009). Antimicrobial efficacy of zinc oxide quantum dots against Listeria monocytogenes, Salmonella Enteritidis, and Escherichia coli O157:H7. Journal of Food Science, 74(1), 46–52.CrossRefGoogle Scholar
  19. Jones, N., Ray, B., Ranjit, K. T., & Manna, A. C. (2007). Antibacterial activity of ZnO nanoparticle suspensions on a broad spectrum of microorganisms. FEMS Microbiology Letters, 279(1), 71–76.CrossRefGoogle Scholar
  20. Lepot, N., Bael, M. K. V., Rul, H. V. D., Haen, J. D., Peeters, R., Franco, D., et al. (2010). Influence of incorporation of ZnO nanoparticles and biaxial orientation on mechanical and oxygen barrier properties of polypropylene films for food packaging applications. Journal of Applied Polymer Science, 120(3), 1616–1623.CrossRefGoogle Scholar
  21. Li, M., Zhu, L., & Lin, D. (2011). Toxicity of ZnO nanoparticles to Escherichia coli: mechanism and the influence of medium components. Environmental Science and Technology, 45(5), 1977–1983.CrossRefGoogle Scholar
  22. Li, X., Li, W., Jiang, Y., Ding, Y., Yun, J., Tang, Y., et al. (2011). Effect of nano-ZnO-coated active packaging on quality of fresh-cut ‘Fuji’ apple. International Journal of Food Science and Technology, 46(9), 1947–1955.CrossRefGoogle Scholar
  23. Maalekuu, K., Elkind, Y., Tuvia-Alkalai, S., Shalom, Y., & Fallik, E. (2004). The influence of harvest season and cultivar type on several quality traits and quality stability of three commercial sweet bell peppers during the harvest period. Advances in Horticultural Science, 18(1), 21–25.Google Scholar
  24. Mastromatteo, M., Mastromatteo, M., Conte, A., & Del Nobile, M. A. (2011). Combined effect of active coating and MAP to prolong the shelf life of minimally processed kiwifruit (Actinidia deliciosa cv. Hayward). Food Research International, 44(5), 1224–1230.CrossRefGoogle Scholar
  25. Reddy, K. M., Feris, K., Bell, J., Wingett, D. G., Hanley, C., & Punnoose, A. (2007). Selective toxicity of zinc oxide nanoparticles to prokaryotic and eukaryotic systems. Applied Physics Letters, 90(21), 1–3.CrossRefGoogle Scholar
  26. Redgwell, R. J., Melton, L. D., & Brasch, D. J. (1992). Cell wall dissolution in ripening kiwifruit (Actinidia deliciosa): solubilisation of the pectic polymers. Plant Physiology, 98(1), 71–81.CrossRefGoogle Scholar
  27. Soda, I., Hasegawa, T., & Suzuki, T. (1987). Changes in hemicellulose during ripening of kiwifruit. Journal of Agricultural Sciences, 31(3), 261–264.Google Scholar
  28. Stojanovic, J., & Silva, J. L. (2007). Influence of osmotic concentration, continuous high frequency ultrasound and dehydration on antioxidants, colour and chemical properties of rabbiteye blueberries. Food Chemistry, 101(3), 898–906.CrossRefGoogle Scholar
  29. Susana Rivera, C., Venturini, M. E., Oria, R., & Blanco, D. (2011). Selection of a decontamination treatment for fresh Tuber aestivum and Tuber melanosporum truffles packaged in modified atmospheres. Food Control, 22(3–4), 626–632.CrossRefGoogle Scholar
  30. Walkling-Ribeiro, M., Noci, F., Cronin, D. A., Lyng, J. G., & Morgan, D. J. (2009). Shelf life and sensory evaluation of orange juice after exposure to thermosonication and pulsed electric fields. Food and Bioproducts Processing, 87(2), 102–107.CrossRefGoogle Scholar
  31. Wang, J., Han, T., & Li, L. (2006). Study and applications of ultrasound wave in biological and food technology. Journal of Beijing Agricultural College, 21(1), 67–75.Google Scholar
  32. Xie, Y., He, Y., Irwin, P. L., Jin, T., & Shi, X. (2011). Antibacterial activity and mechanism of action of zinc oxide nanoparticles against Campylobacter jejuni. Applied and Environmental Microbiology, 77(7), 2325–2331.CrossRefGoogle Scholar
  33. Yang, B., Zhao, M., Shi, J., Yang, N., & Jiang, Y. (2008). Effect of ultrasonic treatment on the recovery and DPPH radical scavenging activity of polysaccharides from longan fruit pericarp. Food Chemistry, 106(2), 685–690.CrossRefGoogle Scholar
  34. Zhao, L., Liu, L., & Ma, Y. (2009). Preservation of apricot by chitosan nano-ZnO film. Food Research and Development, 30(2), 126–128.Google Scholar

Copyright information

© Springer Science+Business Media New York 2013

Authors and Affiliations

  1. 1.State Key Laboratory of Food Science and TechnologyJiangnan UniversityWuxiChina
  2. 2.School of Food Science and TechnologyJiangnan UniversityWuxiChina
  3. 3.School of Health SciencesUniversity of BallaratMount HelenAustralia

Personalised recommendations