Introduction: The increasing demand for sustainable food technologies encourages the development of eco-friendly methods that optimize resource efficiency. Seed germination enhances nutritional and functional properties but is often time- and resource-intensive, especially in large-seeded species like Cucurbita pepo. This study integrates multiphysics simulation and experimental validation to evaluate ultrasound-assisted germination (UAG) as a green technology to improve germination efficiency by reducing water use, energy consumption, and germination time.
Methods: A multiphysics simulation was used to analyze the spatial and temporal thermoacoustic dynamics of the interaction between ultrasonic waves and seed structures. The simulation confirmed that temperature gradients did not exceed 60°C, thereby preserving seed viability during treatment. Curcubita pepo seeds were treated experimentally with low-frequency ultrasound (40 kHz) at 1.5 MPa for 5, 10, 15, 20, and 25 minutes in an ultrasonic bath. A non-treated control group was included. Germination parameters, such as the germination rate and the germination index, were measured.
Results: The simulation verified effective stimulation without compromising viability. Ultrasound pretreatment significantly increased water uptake, reducing imbibition time and improving germination kinetics. The 10-minute treatment produced the highest germination rate (47%) within 10 days, whereas the control group reached a maximum rate of 20% after 14 days. Additionally, measurements of water and energy consumption revealed that the 10-minute treatment decreased water consumption by approximately 2,000 mL and energy consumption by 1.63 kWh compared to those in the control group.
Conclusions: Combining multiphysics modeling and experimental results, ultrasound-assisted germination proves to be a promising sustainable method for large-seeded crops like Cucurbita pepo. It improves germination performance while reducing resource inputs and maintaining seed viability. This supports its application in sustainable food processing and environmentally responsible agriculture.
