Effects of ultrasound, UV-C, and silver nanoparticle applications on shelf life and quality characteristics of freshly cut star ruby and marsh seedless (Citrus paradisi Macf.) grapefruit

Food safety and quality have become one of the major concerns for consumers today. Innovative methods are being developed to extend the shelf life of fresh-cut fruits; in this context, technologies such as nano silver, UV-C light, and ultrasonic applications stand out. Nano silver inhibits pathogens on the surface of fruits, enhancing food safety and prolonging shelf life. UV-C light reduces microbial contamination while improving fruit quality, and ultrasonic applications lead to the inactivation of microorganisms, thereby enhancing the nutritional value of the fruits. Additionally, grapefruit varieties like Marshseedless and Starruby are notable for their health benefits and flavors. Preserving the quality of fresh-cut fruits during the post-harvest process is essential for reducing food waste and increasing consumer satisfaction. In this thesis the effects of nano silver, UV-C, and ultrasonic applications has been investigated. Nano silver application was applied in 4 doses between 0 and 10µg, UV-C application was applied in 4 doses including 40cm to 10 cm distance and control, and ultrasound application was applied in 4 doses including cold water, cold water + ultrasound, hot water and hot water + ultrasound. Some basic pomological (juice ratio, weight loss, pH, titratable acidity, TSS and colorimetric analyses) and spectrophotometric (total anthocyanin, total carbohydrate, total phenolic, total protein, DPPH and PG enzyme activity) measurements were made. As a result of the analysis, positive potential and limited effects on fruit quality were observed in the storage life of nanosilver and ultrasound applications. In UV-C application, limited preservation of fruit quality characteristics was observed.