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Static Magnetic Field-Assisted Water Pre-cooling Technology: Analysis and Evaluation of Cherries Postharvest Quality

文献类型： 外文期刊

作者： Zhao, Songsong 1 ; Jiang, Hong 1 ; Wang, Hongyu 1 ; Li, Shuangqing 1 ; Han, Xinyi 2 ; Yu, Jinze 3 ; Liu, Bin 1 ; Zhang, Hua 4 ; Guan, Wenqiang 5 ;

作者机构： 1.Tianjin Univ Commerce, Int Ctr Fundamental & Engn Thermophys, Tianjin Key Lab Refrigerat Technol, Key Lab Agr Prod Low Carbon Cold Chain Minist Agr, Tianjin 300134, Peoples R China

2.Arts & Metiers ParisTech, Arts & Metiers Inst Technol, F-75013 Paris, France

3.Tianjin Acad Agr Sci, Tianjin 300380, Peoples R China

4.Zhengzhou Univ Light Ind, Sch Food & Bioengn, Henan Key Lab Cold Chain Food Qual & Safety Contro, Zhengzhou 450001, Peoples R China

5.Tianjin Univ Commerce, Sch Biotechnol & Food Sci, Tianjin 300134, Peoples R China

关键词： Static magnetic field; Water cooling rate; Storage quality; Cherries; Analytical hierarchy process-entropy weight method

期刊名称：FOOD AND BIOPROCESS TECHNOLOGY （ 影响因子：5.8； 五年影响因子：6.1 ）

ISSN： 1935-5130

年卷期： 2025 年 18 卷 4 期

页码：

收录情况： SCI

摘要： To enhance the water pre-cooling rate, postharvest quality, and prolong the shelf life of fruit and vegetables, static magnetic field-assisted water pre-cooling technology (SM-WPT) was proposed. The study investigated the effects of static magnetic field (0-100 Gs) on the cherry cooling rate during water pre-cooling process and evaluated the physicochemical properties during its 21-day storage (T = 4 degrees C). Moreover, the analytical hierarchy process combined with entropy weight method (AHP-EWM) was utilized to analyze the optimal parameters of SM-WPT for preserving cherries. Results demonstrated that SM-WPT significantly prevented the deterioration of postharvest cherry quality during storage. The cherry for the SM40 group (40 Gs) reduced the cooling time by up to 40% compared to non-magnetic field treatment, alleviated changes in color difference and weight loss with 22.70% and 12.90%, respectively, and an obvious decrease in respiration rate and decay rate. Meanwhile, the SM80 group (80 Gs) was the best treatment for improving antioxidant enzyme activity and inhibiting malondialdehyde accumulation. The AHP-EWM comprehensive evaluation indicated that the SM40 group had the best overall preservation effect on cherries.

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