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

Abstract

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.

Regulation effect of magnetic field combined with low temperature storage on postharvest quality and cell wall pectic-polysaccharide degradation of Clausena lansium (Lour.) Skeels

“… Jia et al (2015) also reported that the firmness of cantaloupe melons increased after magnetic field treatment. During fruit softening of peach and banana, it had been observed obvious depolymerization of cell wall components which led to the disruption of cell wall structure and eventually the decline of fruit firmness ( Zhao et al, 2021 , Zhao et al, 2021 , Shinga and Fawole, 2023 ). As with TSS, it was always lower in 3 mT + 4 °C group than those of other two groups while TA content was maintained by combined treatment during the whole storage ( Fig.…”

“… Lv et al (2022) found that magnetic field (2 mT, 50 Hz) could maintain better color and firmness of fresh-cut apples during 9 d storage at 4 °C. It was also reported that polyphenol oxidase activity and MDA accumulation of bananas under magnetic field treatment (2 mT, 60 Hz) were lower during 10 d storage ( Zhao et al, 2021 , Zhao et al, 2021 ). Liu et al (2023) discovered that magnetic field (4 mT, 50 Hz) retard the senescence and decay of harvested strawberries by maintaining energy state and regulating respiratory metabolism.…”

Effect of a magnetic field/electrostatic field on the quality attributes of green bell peppers during cool chain transportation

“…16 It can also affect related biochemical processes by changing the structure of enzymes. 17 The application of a magnetic eld is also benecial to reduce the chilling injury of fruits and vegetables. 18 In recent years, people have conducted extensive research on the role of a magnetic eld and found that an electromagnetic eld has the effect of sterilization and can delay the aging and spoiling of a State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China.…”