Influence of low voltage electrostatic field combined with microporous packaging on the quality and physiological metabolism of fresh-cut broccoli (Brassica oleracea L. var. italica)

Broccoli (Brassica oleracea L. var. italica) is prone to begin the senescence process because of cutting and improper storage during post-harvest handling. This study aimed to improve the quality and overall acceptance of fresh-cut broccoli to reduce losses by integrating low voltage electrostatic field (LVEF) with microporous modified atmosphere packaging (MAP-M). The research findings indicated that LVEF effectively preserved color, reduces respiration rate, and controlled relevant enzyme activities. Furthermore, MAP-M not only ensured broccoli moisture preservation but also overcame the limitations of film materials to anaerobic respiration. The results demonstrated that the combined effect of LVEF and MAP-M could minimize odor generation in fresh-cut broccoli, regulate phenols metabolism enzymes, maintaine membrane integrity (47.18 %), and suppress the activity of cell wall-degrading enzymes to maintain cell wall components (49.97 %). The innovative technology of LVEF and MAP-M could extend the shelf life of fresh-cut broccoli stored at 4 °C, increasing its shelf-life from 4 days to over 10 days. Therefore, the LVEF+MAP-M treatment offers a superior preservation strategy for prolonging storage life and maintaining the nutritional quality of fresh-cut vegetables.