Inactivation of botrytis cinerea and investigations on changes in some quality parameters with ultrasonication and natamycin combination in grape juice

In this study, the feasibility of applying non-thermal ultrasound and natamycin as an alternative to the thermal methods used in red grape juice processing and the effects on some quality parameters were investigated. Different combinations for the inactivation of Botrytis cinerea have been investigated in vivo. The best results were achieved at the end of storage with a reduction of 2.4 log (cfu/ml) compared to the control sample in combination with 12,5 ppm natamycin, 5 minutes, 80 W, 26 kHz and 60 amplitude ultrasound and 60 oC. There were no significant changes in pH, titration, acidity and brix values throughout the storage period. During the total color value changes (ΔE) there were no significant changes in the samples throughout the storage period. The total sugar amount was determined by the increase of 4.6% at the end of the 30th day at the highest natamycin + ultrasound (150,88 gr / l) application and was not affected by the storage period. Total monomeric anthocyanins, total phenolic substances and flavonoids were found to decrease during storage. No statistically significant differences were observed in the amount of total antioxidant substance (TEAC) over time in natamycin application (p>0.05). Increases in the amount of HMF storage have come to the fore. Sensory properties were not affected by natamycin and ultrasound applications. Botrytis cineera pathogen has been successfully treated with natamycin and ultrasound. In some quality parameters, ultrasound and natamycin applications are generally expected to meet expectations.