Application of Magnetic Fields in Low-Temperatures Storage of Fruits and Vegetables

IF 14.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-08-15 DOI:10.1111/1541-4337.70252

Kaiyan You, Xuehui Cao, Qianyu Li, Ya Wang, Rui Nian, Danshi Zhu

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引用次数: 0

Abstract

The nutritional value and sensory properties of fresh fruits and vegetables can be significantly affected by their short shelf life. Freezing and cold storage technologies are superior methods to prolong the shelf life of fresh fruits and vegetables. However, traditional freezing and cold storage methods often contribute to the loss of nutrients, compromised cellular structure, and diminished sensory attributes. Numerous studies have shown that magnetic fields (MFs) enhance supercooling, inhibit the growth of ice crystals, and reduce freezing time, thereby preserving food quality and improving cold storage efficiency, ultimately extending shelf life. This review elucidated the operational mechanisms and impacts of MFs on refrigeration and freezing processes. Additionally, it provides a comprehensive summary of the applications and effects of various types of MFs on fruits and vegetables. Furthermore, the mechanisms and effects of various techniques assisted MFs and influence of MFs in fruits and vegetables were summarized. Finally, the shortcomings and future development trends of MFs are discussed. This review provides valuable insights into the advancement of MFs in designing products with optimized low-temperatures storage techniques and conditions.

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磁场在果蔬低温贮藏中的应用

新鲜水果和蔬菜的营养价值和感官特性会因其较短的保质期而受到显著影响。冷冻和冷藏技术是延长新鲜水果和蔬菜保质期的优越方法。然而，传统的冷冻和冷藏方法往往会导致营养物质的损失、细胞结构的破坏和感官属性的降低。大量研究表明，磁场（MFs）增强过冷，抑制冰晶生长，缩短冷冻时间，从而保持食品质量，提高冷藏效率，最终延长保质期。本文综述了MFs的作用机理及其对冷藏和冷冻过程的影响。此外，它提供了一个全面的总结，各种类型的MFs在水果和蔬菜的应用和效果。此外，综述了各种技术辅助基质的作用机制和效果，以及基质对果蔬的影响。最后，对MFs的不足和未来发展趋势进行了讨论。本文综述了MFs在优化低温贮藏技术和条件下产品设计方面的进展。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Comprehensive Reviews in Food Science and Food Safety 工程技术-食品科技

CiteScore

26.20

自引率

2.70%

发文量

182

期刊介绍： Comprehensive Reviews in Food Science and Food Safety (CRFSFS) is an online peer-reviewed journal established in 2002. It aims to provide scientists with unique and comprehensive reviews covering various aspects of food science and technology. CRFSFS publishes in-depth reviews addressing the chemical, microbiological, physical, sensory, and nutritional properties of foods, as well as food processing, engineering, analytical methods, and packaging. Manuscripts should contribute new insights and recommendations to the scientific knowledge on the topic. The journal prioritizes recent developments and encourages critical assessment of experimental design and interpretation of results. Topics related to food safety, such as preventive controls, ingredient contaminants, storage, food authenticity, and adulteration, are considered. Reviews on food hazards must demonstrate validity and reliability in real food systems, not just in model systems. Additionally, reviews on nutritional properties should provide a realistic perspective on how foods influence health, considering processing and storage effects on bioactivity. The journal also accepts reviews on consumer behavior, risk assessment, food regulations, and post-harvest physiology. Authors are encouraged to consult the Editor in Chief before submission to ensure topic suitability. Systematic reviews and meta-analyses on analytical and sensory methods, quality control, and food safety approaches are welcomed, with authors advised to follow IFIS Good review practice guidelines.