Low voltage electrostatic field combined with ice-temperature to improve the quality of litchi during storage
文献类型： 外文期刊
作者： Zhou, Junping 1 ; Wu, Jijun 1 ; Liu, Haoran 1 ; Lin, Xian 1 ; Cheng, Lina 1 ; Li, Chuyuan 3 ; Weng, Shaoquan 3 ; Zhao, Min 3 ; Xu, Yujuan 1 ; Wen, Jing 1 ;
作者机构： 1.Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Guangdong Key Lab Agr Prod Proc, Key Lab Funct Foods,Minist Agr, Guangzhou 510610, Guangdong, Peoples R China
2.South China Agr Univ, Coll Food Sci, Guangzhou 510642, Guangdong, Peoples R China
3.Guangzhou Wanglaoji Lychee Ind Dev Co Ltd, Guangzhou 510623, Guangdong, Peoples R China
关键词： Litchi; Electrostatic field; Quality attributes; Pericarp browning; Storability
期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.0； 五年影响因子：8.5 ）
ISSN： 0963-9969
年卷期： 2024 年 196 卷
页码：
收录情况： SCI
摘要： Litchi is popular among consumers due to its delicious taste, however, the extremely short shelf life limits its commercial value. Few studies have been conducted to develop new technologies to extend the shelf life of litchi. Therefore, this study applied a novel technique (low voltage electrostatic field, LVEF) combined with ice- temperature (0( degrees )C) treatment on litchi and evaluated its quality characteristics during storage. The results demonstrated that low voltage electrostatic field with ice-temperature storage (LVEF-IT) decreased malondialdehyde content, relative electrolyte leakage, and polyphenol oxidase and peroxidase activities, successfully delayed the start of peel browning. Additionally, it preserved the fruit pulp's excellent quality, which included high concentrations of soluble solids, ascorbic acid, and soluble protein. These findings imply that LVEF-IT treatment may be a novel technique for extending the storage time of litchi.
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