Static Magnetic Field-Assisted Water Pre-cooling Technology: Analysis and Evaluation of Cherries Postharvest Quality

IF 5.3 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food and Bioprocess Technology Pub Date : 2024-11-16 DOI:10.1007/s11947-024-03665-w

Songsong Zhao, Hong Jiang, Hongyu Wang, Shuangqing Li, Xinyi Han, Jinze Yu, Bin Liu, Hua Zhang, Wenqiang Guan

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引用次数: 0

Abstract

To enhance the water pre-cooling rate, postharvest quality, and prolong the shelf life of fruit and vegetables, static magnetic field-assisted water pre-cooling technology (SM-WPT) was proposed. The study investigated the effects of static magnetic field (0–100 Gs) on the cherry cooling rate during water pre-cooling process and evaluated the physicochemical properties during its 21-day storage (T = 4 ℃). Moreover, the analytical hierarchy process combined with entropy weight method (AHP-EWM) was utilized to analyze the optimal parameters of SM-WPT for preserving cherries. Results demonstrated that SM-WPT significantly prevented the deterioration of postharvest cherry quality during storage. The cherry for the SM40 group (40 Gs) reduced the cooling time by up to 40% compared to non-magnetic field treatment, alleviated changes in color difference and weight loss with 22.70% and 12.90%, respectively, and an obvious decrease in respiration rate and decay rate. Meanwhile, the SM80 group (80 Gs) was the best treatment for improving antioxidant enzyme activity and inhibiting malondialdehyde accumulation. The AHP-EWM comprehensive evaluation indicated that the SM40 group had the best overall preservation effect on cherries.

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来源期刊

Food and Bioprocess Technology 农林科学-食品科技

CiteScore

9.50

自引率

19.60%

发文量

200

审稿时长

2.8 months

期刊介绍： Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.