Effect of Combined Pulsed Magnetic Field and Cold Water Shock Treatment on the Preservation of Cucumbers During Postharvest Storage

Zhang, Lei; Yang, Zhao; Zhao, Songsong; Luo, Na; Deng, Qiujia

doi:10.1007/s11947-020-02425-w

Cited by 22 publications

(9 citation statements)

References 19 publications

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“…In our previous study, combined SMF and hydrocooling treatment reduced the decay incidence and improved the preservation quality of cucumbers (Zhao et al, 2018). Zhang et al (2020) also reported that combined PMF and cold-water treatment reduced the preservation quality and prolonged the shelf life of cucumbers. To the best of our knowledge, this is the first study to compare the SMF and AMF treatment at low temperature on the preservation effect of cherry tomatoes.…”

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confidence: 80%

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Comparison study of static and alternating magnetic field treatments on the quality preservation effect of cherry tomato at low temperature

Yang

Zhang

Zhao

et al. 2020

J Food Process Engineering

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The objective of this study is to investigate the effects of a static magnetic field (SMF) and alternating magnetic field (AMF) treatment on thermophysical property and preservation quality of cherry tomato. Freshly harvested cherry tomatoes were treated with SMF and AMF at 40 Gs and 80 Gs when hydrocooling pretreatment was performed at 2°C for 30 min. Control tomato fruits were hydrocooled without magnetic field treatment at 2°C for 30 min. The cooling rate, weight loss, color difference, electrical conductivity, malondialdehyde, and catalase were measured. The results showed that the cooling time of SMF treatment was decreased by 16.7% compared with the control treatment. SMF and AMF treatments significantly (p < .05) increased catalase activity and improved the quality of cherry tomatoes during storage. AMF strength at 80 Gs, was the best treatment for reducing weight loss and increasing catalase activity, while the smallest color difference was observed when the SMF at 40 Gs was applied. The results demonstrated that SMF is an alternative method to delay the postharvest ripening process and maintaining the quality of the cherry tomato, which could be due to the higher activity of the antioxidant enzyme catalase. Practical applications The main aim of this study was to compare the effects of SMF and AMF treatment on the preservation quality of cherry tomato. The results demonstrated that magnetic field technology could be applied to fruit and vegetable preservation, and SMF treatment was more helpful to inhibit the ripening of the cherry tomato. This study will broaden the knowledge of food preservation engineers and provide an alternative technology of fruit and vegetable preservation. The parameters used in this study can provide a reference for the development of commercial equipment.

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confidence: 80%

“…Luo, Yang, Zhao, and Zhang (2018) reported that AMF treatment reduced the permeability, color difference, and the weight loss of cucumbers. Zhang, Yang, Zhao, Luo, and Deng (2020) reported that combined PMF and cold-water treatment reduced the decay rate and color change of cucumbers.…”

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confidence: 99%

Comparison study of static and alternating magnetic field treatments on the quality preservation effect of cherry tomato at low temperature

Yang

Zhang

Zhao

et al. 2020

J Food Process Engineering

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“…The electromagnetic field not only realizes bactericidal function, but also delays ripening and keeps the original color, flavor, and nutrition of fruits and vegetables. In addition, under the combined action of different magnetic fields and combined treatment of the magnetic field and electric field or cold water shock, the fresh‐keeping effect of fruits and vegetables can be achieved quickly, reducing energy consumption and improving fresh‐keeping quality (Mok, Her, Kang, Hoptowit, & Jun, 2017; Yang, Lei, Zhao, Na, & Deng, 2020; Zhang, Yang, Zhao, Luo, & Deng, 2020). Therefore, it is of great significance to explore the preservation mechanism by electromagnetic treatment in the low‐temperature storage of fruits and vegetables.…”

Section: Introductionmentioning

confidence: 99%

Retracted: Different effects of continuous and intermittent alternative magnetic field on inhibiting chilling injury of bananas

Zhao

Han

Liu

et al. 2021

J Food Process Engineering

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Chilling injury (CI) is one of the important factors to reduce tropical fruit preservation quality. A low‐temperature electromagnetic preservation system is developed by combining the refrigerated storage technology and electromagnetic biological effect to decrease the CI damage. Based on this system, the experimental study and mechanism analysis of alternating magnetic field inhibiting the CI of bananas are carried out. Experimental results show that compared with the control group (CK), the alternative magnetic field continuous treatment (AMCT, B = 20 Gs, f = 60 Hz) group and the alternative magnetic field intermittent treatment (B = 20 Gs, f = 60 Hz, t = 12 h) group both obviously have a lower respiration rate, polyphenol oxidase (PPO) activity, and degree of CI in the refrigerated storage condition of T = 6°C and RH = 85%. Compared with the CK group, the color difference in the AMCT group is reduced by 19.1% and the malondialdehyde content is only 81.9%, which shows the best chilling injury inhibition effect. Practical Applications The main purpose of this study was to compare the effects of AMCT and AMIT treatment on the CI of bananas. The results demonstrated that magnetic field technology could inhibit the CI of fruits and vegetables effectively, and AMCT treatment was more helpful to the preservation of bananas. This study will further improve the magnetic field treatment technology and provide a safe physical technology for fruit and vegetable freshness preservation. The parameters studied in this article can provide a reference for the development of commercial equipment.

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“…TMFs, including PMFs and oscillating magnetic fields (OMFs), are an emerging non-thermal technique in the food processing industry [1,2,3], which can maximize the preservation of food appearance, flavour, texture, and nutritional quality, and improve the freezing process and quality of fresh ground beef [4], chicken breast [5], blueberries [6], cucumber [7], etc. In terms of bactericidal effect, PMF can be used to inhibit and destroy microorganisms such as Escherichia coli [8,9,10], yeast [11], and Staphylococcus aureus [12].…”

Section: Introductionmentioning

confidence: 99%

Simulation study of cell transmembrane potential and electroporation induced by time-varying magnetic fields

Guo

Qian

et al. 2022

Innovative Food Science & Emerging Technologies

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Effect of Combined Pulsed Magnetic Field and Cold Water Shock Treatment on the Preservation of Cucumbers During Postharvest Storage

Cited by 22 publications

References 19 publications

Comparison study of static and alternating magnetic field treatments on the quality preservation effect of cherry tomato at low temperature

Comparison study of static and alternating magnetic field treatments on the quality preservation effect of cherry tomato at low temperature

Retracted: Different effects of continuous and intermittent alternative magnetic field on inhibiting chilling injury of bananas

Simulation study of cell transmembrane potential and electroporation induced by time-varying magnetic fields

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