The aim of the work was to investigate the effect of ultrasound application during juice pressing. The impact on pressing yield and extraction of bioactive compounds during production of juice from strawberry, blackcurrant and raspberry was evaluated. Juice pressing was carried out after four kinds of mash pretreatment. The tested objects were heated to 55 °C, treated by ultrasound, and/or macerated with an enzyme. The obtained juices were analyzed for the content of bioactive compounds and compared to the ‘Control’ sample, which was the juice pressed without any pretreatment. Although the results presented here do not conclusively show that enzymatic maceration can be completely replaced by the use of ultrasound, in the case of strawberry and raspberry fruit, juice yield after ultrasound treatment increased almost as much as after enzymatic maceration. Additionally, in the case of raspberry fruit, the antioxidant activity of the juice samples was definitely improved when ultrasound was used. The results from this experiment also showed that it is possible to separate the effect of temperature from the effect of mechanical and chemical actions in ultrasound treatment.

This study aimed at correlating image features with the lycopene content of tomato fruit. Tomato cultivars with different fruit colors, such as ‘Ożarowski’ (yellow), ‘Marvel Striped’ (yellow-orange-pink), ‘Green Zebra’ (green), Sandoline F1 (red), Cupidissimo F1 (red), and Sacher F1 (brown) were selected for the study. The tomato fruits were imaged using a digital camera. The texture parameters were computed from the images converted to color channels R, G, B, L, a, b, X, Y, and Z based on the histogram, autoregressive model, gradient map, co-occurrence matrix, and run-length matrix. Lycopene content was determined using high-performance liquid chromatography (HPLC). Pearson’s correlation coefficients (R), regression equations, and coefficients of determination (R²) were determined. The lycopene content in fruit ranged from 0.31 mg 100 g⁻¹ for ‘Green Zebra’ to 11.83 mg 100 g⁻¹ for Sacher F1. The correlation coefficient (R) between lycopene content and selected image textures reached −0.99 for selected textures from color channels G, b, and Y. The highest positive correlation (R parameter equal to 0.98) was obtained for texture from color channel Y. Based on the individual color channel providing the highest results, one texture was selected for the determination of regression equations. Coefficients of determination (R²) of 0.99 were obtained for texture from color channel G. The regression equations may be used in practice for nondestructive, objective, and precise estimation of the lycopene content in tomato fruit.