Effect of Pulsed Electric Field Technology on the Quality of Fruit and Vegetable Products
CHEN Wei
CAO Lixing
MA Yinfei
YANG Yanmei
CHU Le
DU Jian
ZHAO Xingyu
KONG Tianyu
LV Xuqiang
Abstract：As a non-thermal processing technology,pulsed electric field(PEF)has gradually been widely applied and developed in the field of fruit and vegetable processing due to its advantages of low-temperature energy saving,efficient sterilization,and high solubility of nutritional components.PEF technology achieves the solubility of nutritional components and efficient inactivation of microorganisms by enhancing the permeability of cell membranes through irreversible electroporation caused by the application of high-intensity pulsed electric fields to fruit and vegetable cells.Based on this,this paper first elaborated on the generation principle,mechanism of action,and various factors affecting the processing effectiveness of PEF technology.Subsequently,it systematically discussed the specific roles of PEF technology in maintaining the sensory attributes of fruits and vegetables,promoting the solubility of nutritional components,and enhancing the safety of fruits and vegetables.Finally,it summarized and prospected the existing shortcomings and future development directions of PEF technology,in order to provide a reference for the extensive application of PEF technology in the field of fruit and vegetable processing.
Keywords：Pulsed electric fieldelectroporation effectnutritional componentsfruit and vegetable safety
Publication Date：2026-05-31
Online Publishing Date：2026-08-28(First online date of this platform, not the publication date of the document)
Pages：7( 27-33 )