2026-10-15T22:30:07Z https://data.mendeley.com/oai

oai:data.mendeley.com/pbtnk7xckg.1 2026-06-09T07:22:48Z

Silva Oliveira, Gleison Effect of Ultrasound Bath Treatment on the Microbiological Quality of Red Pitaya (Hylocereus polyrhizus) Peel and Pulp During Postharvest Storage Mendeley Data This dataset contains microbiological analyses of red pitaya fruits (Hylocereus polyrhizus) subjected to postharvest ultrasonic bath treatments and stored under refrigerated conditions (8 °C) for 28 days. The study aimed to evaluate the effectiveness of ultrasound as a non-thermal preservation technology for reducing microbial contamination and maintaining fruit quality during storage. Microbiological evaluations were performed at 7-day intervals (0, 7, 14, 21, and 28 days) on both peel and pulp samples. The analyzed parameters included mesophilic aerobic bacteria, total coliforms at 35 °C, Escherichia coli, psychrotrophic bacteria, and Salmonella spp. Different ultrasonic bath exposure times were applied before storage to assess their influence on microbial populations throughout the storage period. The dataset provides quantitative microbial counts obtained during the experiment, enabling the assessment of microbial growth dynamics under refrigerated storage and the effectiveness of ultrasonic treatment. Results demonstrated that longer ultrasound exposure times were generally more effective in reducing mesophilic bacteria, total coliforms, and Escherichia coli populations. The 45-minute ultrasonic treatment showed the greatest inhibitory effect on mesophilic bacteria throughout storage. Psychrotrophic bacteria increased during storage but remained at lower levels in ultrasound-treated fruits compared to untreated controls. Salmonella spp. was not detected in any sample during the experimental period. These data contribute to the understanding of ultrasound technology as a sustainable postharvest treatment for fresh fruits and may support future studies investigating alternative sanitization methods, optimization of ultrasound parameters, and combined preservation technologies for industrial applications. Food Microbiology Non-Thermal Food Processing Fruit Spoilage Post Harvest Horticultural Technology Dataset doi:10.17632/pbtnk7xckg.1 oai:data.mendeley.com/pbtnk7xckg.1 Creative Commons Attribution 4.0 International http://creativecommons.org/licenses/by/4.0 https://data.mendeley.com/datasets/pbtnk7xckg 2026-06-09T07:22:48Z