Table 1.

Effect of ultrasound processing on the physicochemical parameters of selected vegetables

Raw material	Treatment	L*	a*	b*	Ch	δE	pH	TTA (mg/L)	SSC (° Brix)
Tomato	Untreated	43.25 ± 1.41	14.90 ± 0.14	22.47 ± 1.38	26.97 ± 1.22	–	4.87 ± 0.06	2.94 ± 0.05	5.10 ± 0.00 *
	Sonicated	42.88 ± 0.76	14.84 ± 0.18	22.13 ± 1.13	26.65 ± 1.03	1.06 ± 0.76	4.83 ± 0.06	2.94 ± 0.02	5.15 ± 0.03 *
Lettuce	Untreated	59.94 ± 2.49	− 20.88 ± 0.64	31.95 ± 1.17	38.17 ± 1.33	–	6.42 ± 0.01	0.33 ± 0.00	2.17 ± 0.06
	Sonicated	60.76 ± 2.41	− 21.13 ± 0.18	32.87 ± 0.27	39.08 ± 0.30	2.26 ± 0.79	6.42 ± 0.00	0.33 ± 0.01	2.22 ± 0.02
Green pepper	Untreated	42.21 ± 1.95	− 15.48 ± 0.98	21.47 ± 2.17	26.47 ± 2.27	–	6.48 ± 0.01	0.66 ± 0.02	4.87 ± 0.06
	Sonicated	42.33 ± 1.03	− 15.31 ± 1.37	21.80 ± 2.39	26.65 ± 2.68	2.39 ± 0.53	6.48 ± 0.01	0.65 ± 0.03	4.95 ± 0.05
Red pepper	Untreated	41.79 ± 1.83	26.91 ± 2.35	22.39 ± 5.55	35.16 ± 4.50	–	5.03 ± 0.01	1.82 ± 0.05	6.03 ± 0.06
	Sonicated	41.17 ± 0.94	26.82 ± 2.17	21.86 ± 1.68	36.64 ± 1.65	2.49 ± 0.34	5.03 ± 0.01	1.84 ± 0.04	6.07 ± 0.06
Zucchini	Untreated	36.96 ± 0.49	− 8.75 ± 1.33	12.37 ± 1.68	15.16 ± 2.14	–	6.40 ± 0.01	0.67 ± 0.07	4.87 ± 0.06
	Sonicated	36.41 ± 1.05	− 9.00 ± 1.75	11.57 ± 0.40	14.69 ± 1.39	1.95 ± 1.22	6.41 ± 0.01	0.65 ± 0.02	4.93 ± 0.03

TTA, titratable acidity; SSC, soluble solids content; δE, difference from the control; and Ch, chroma

*Significant differences between treatments. The criterion for statistical significance was p < 0.05