Qunhui Dong, Jiamiao Hu, Yihui Lu, Yujin Cao, Shaoling Lin
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引用次数: 0
摘要
低频交变电磁场（LF-AEMF）是一种创新的加工技术，通过调节关键的生理过程来延长水果和蔬菜的保质期。本文研究了低频电磁场强度（1300、1800和2500 V）对柑桔采后保鲜的影响。与对照组相比，经lf - aemf处理的样品在40 d后的失重（0.62% vs. 2.11%）、呼吸速率（32.73 vs. 40.08 mg/kg·h）和丙二醛（MDA）含量（40.80 vs. 34.87 nmol/g）均有所降低。此外，rf - aemf处理还能有效保持可滴定酸度（TA） （0.34% vs. 0.30%）、维生素C （Vc）含量（7.77 vs. 7.05 g/100 g）和苯丙氨酸解氨酶（PAL）活性（79.757 vs. 62.395 U/g）。电子鼻分析和低场核磁共振进一步表明，LF-AEMF的应用有效地促进了蜜橘固有风味的优良保存，减轻了果实中游离水分的损失。总之，本研究为LF-AEMF在延长柑橘类水果贮藏寿命方面的潜在应用提供了有价值的见解，这也可能适用于其他需要长期贮藏的时令水果和蔬菜。
Impact of Low-Frequency Alternating Electromagnetic Fields on Postharvest Preservation of Satsuma Mandarins.
Low-frequency alternating electromagnetic fields (LF-AEMF) represent an innovative processing technology with significant potential for extending the shelf life of fruits and vegetables by modulating key physiological processes. In this study, the impact of the LF-AEMF intensities (1300, 1800, and 2500 V) on the postharvest preservation of satsuma mandarins was evaluated. Compared to the control group, the LF-AEMF-treated samples exhibited reduced weight loss (0.62% vs. 2.11%), respiration rate (32.73 vs. 40.08 mg/kg·h), and malondialdehyde (MDA) content (40.80 vs. 34.87 nmol/g) after 40 days of storage. In addition, LF-AEMF treatment also effectively preserved titratable acidity (TA) (0.34% vs. 0.30%), vitamin C (Vc) content (7.77 vs. 7.05 g/100 g), and phenylalanine ammonia-lyase (PAL) activity (79.757 vs. 62.395 U/g). E-nose analysis and low-field NMR further revealed that the application of LF-AEMF effectively facilitated the superior preservation of the intrinsic flavor profile of the satsuma mandarins and mitigated the loss of free water within the fruit. Overall, this research provides valuable insights for the potential application of LF-AEMF in extending the storage life of citrus fruits, which may also be applicable to other seasonal fruits and vegetables that require long-term storage.
期刊介绍：
Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal which provides an advanced forum for studies related to all aspects of food research. It publishes reviews, regular research papers and short communications. Our aim is to encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results in as much detail as possible or share their knowledge with as much readers unlimitedly as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced. There are, in addition, unique features of this journal:
manuscripts regarding research proposals and research ideas will be particularly welcomed
electronic files or software regarding the full details of the calculation and experimental procedure, if unable to be published in a normal way, can be deposited as supplementary material
we also accept manuscripts communicating to a broader audience with regard to research projects financed with public funds
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