EFFECT OF LOW-VOLTAGE -ELECTROSTATIC-FIELD (LVEF) ASSISTING REFRIGERATION ON PRESERVATION QUALITY OF STRAWBERRY-Reference-Cited by-同舟云学术

EFFECT OF LOW-VOLTAGE -ELECTROSTATIC-FIELD (LVEF) ASSISTING REFRIGERATION ON PRESERVATION QUALITY OF STRAWBERRY

Published:2023-12-31 Issue: Volume: Page:657-666
ISSN:2068-2239
Container-title:INMATEH Agricultural Engineering
language:en
Short-container-title:INMATEH

Author:

HOU Huaming¹,CUI Shuai²,LI Dengming²,LI Zhigang²,CHEN Yisheng²

Affiliation:

1. College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801 / China, College of Agricultural Engineering, Shanxi Agricultural University, Taigu 030801 / China, Dryland Farm Machinery Key Technology and Equipment Key Laboratory of Shanxi Province, Taigu 030801 / China

2. College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801 / China

Abstract

In order to maintain the storage quality of strawberry after harvest and study the effect of low voltage electrostatic field (LVEF)-assisting refrigerated storage on strawberries quality, the study applied the low voltage electrostatic field (3kV 4±1℃ in LVEF group) to store strawberries in refrigeration environment, and setting refrigerated storage at 4±1°C as the control (CK group). The results showed that the freshness days of strawberries refrigerated by low voltage electrostatic field were twice as long as those of refrigerated group. The brightness and red-green degree of strawberries in LVEF group were 1.5 times and 2 times of those in CK group, respectively. The peak hardness of strawberry in LVEF group was 1.43 times of that in CK group, and the hardness decline range was 18.97% lower than that in CK group. The decreasing ranges of Total soluble solids (TSS), Titratable acids (TA) and Vitamin C(VC) in LVEF group were 43.91%, 60.01% and 46.17% lower than those in CK group, respectively. The increment of Malondialdehyde (MDA) of strawberries in LVEF group was 19.77% lower than that in CK group, and the activity peak of Superoxide dismutase (SOD) of strawberries in LVEF group was 1.22 times of that in CK group, and the decreasing range was 22.86% lower than that in CK group. After 10 days of storage, the weight loss rate and decay rate of strawberries in LVEF group and CK group were 16.69%, 15% and 70.65%, 59.45%, respectively. In conclusion, applying low voltage electrostatic field to refrigerated storage can effectively inhibit the quality deterioration of strawberries during refrigerated storage period.

Publisher

INMA Bucharest-Romania

Subject

Industrial and Manufacturing Engineering,Mechanical Engineering,Food Science

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