Ultrasound treatment alleviates external pericarp browning and improves fruit quality of pomegranate during storage.

Ultrasound treatment can improve the sensory quality and nutritional characteristics, and reduce microbiological load of pomegranate fruits during storage. Ultrasound for 30 min was better than 10 min for prolonging the storage life of pomegranate. Our results will provide valuable information for ultrasound application in other horticultural products. This article is protected by copyright. All rights reserved.