Analysis of the Preservation Effect of Low-voltage Electrostatic Field Combined with Ice Temperature on Peach
SUN Lingxiang
QUAN Xinyao
SHAO Qianshuo
HUANG Guili
MA Jiajia
LI Haocong
SUI Siyao
WANG Yuning
Abstract：To explore the effect of low-voltage electrostatic field(LVEF)and ice temperature(IT)on the preservation quality of peach,the changes in appearance,sensory attributes,nutritional quality and associated enzyme activities of peach fruit were examined under four different storage conditions within 0～15 days:low temperature(LT)storage(8±0.5℃),low temperature+low-voltage electrostatic field storage(8±0.5℃,150 V),ice temperature storage(-0.5±0.5℃),and ice temperature+low-voltage electrostatic field storage(-0.5±0.5℃,150 V).The results showed that the abilities of different treatments to maintain fruit appearance quality,sensory quality and nutritional quality were in this order:LT＜LT+LVEF＜IT＜IT+LVEF,indicating that LVEF combined with ice temperature treatment exhibited the greatest preservation on the quality of peach fruit.On the 15th day,the IT+LVEF group had the lowest activities of PG,PME,β-gal and LOX enzymes related to fruit softening,ripening and senescence,but the highest activities of SOD and POD enzymes.In addition,the correlation analysis of the various indicators showed that the overall correlation between the preservationquality and the activities of related enzymes in peach was the weakest under the conditions of low-voltage electrostatic field and ice temperature.In conclusion,the treatment of low-voltage electrostatic field(150 V)combined with ice temperature(-0.5±0.5℃)can effectively delay the quality deterioration of peach during storage and prolong its shelf life,which has good economic viability and feasibility.
Keywords：peachlow voltage electrostatic fieldice temperaturepreservationquality
Publication Date：2025-09-20
Online Publishing Date：2025-11-13(First online date of this platform, not the publication date of the document)
Pages：11( 173-183 )