Effect of low voltage electrostatic field treatment on postharvest quality and reactive oxygen species metabolism and surface fungal community of sweet cherry
文献类型： 外文期刊
作者： Wang, Yamei 1 ; Wang, Ke 2 ; Nie, Xiaobao 3 ; Gao, Zhe 1 ; Wang, Yunxiang 4 ; Jiang, Nan 1 ; Liu, Yuelan 1 ; Wen, Yudi 1 ; Yang, Xinrui 1 ;
作者机构： 1.Hebei Agr Univ, Coll Food Sci & Technol, Baoding 071001, Peoples R China
2.Univ Otago, Dept Food Sci, Dunedin 9016, New Zealand
3.Huaiyin Inst Technol, Sch Life Sci & Food Engn, Huaian 223003, Peoples R China
4.Beijing Acad Agr & Forestry Sci, Inst Agrifood Proc & Nutr, Beijing 100097, Peoples R China
关键词： Sweet cherry; Low voltage electrostatic field; Postharvest quality; Reactive oxygen species metabolism; Fungal community
期刊名称：POSTHARVEST BIOLOGY AND TECHNOLOGY （ 影响因子：6.8； 五年影响因子：7.5 ）
ISSN： 0925-5214
年卷期： 2025 年 230 卷
页码：
收录情况： SCI
摘要： Low voltage electrostatic field (LVEF) is a novel technology applied in the field of food preservation with the advantages of simple equipment, low cost, low energy consumption, and easy compatibility with a freezing equipment. However, limited research has been conducted on preserving sweet cherries using LVEF. The postharvest quality of sweet cherries, including reactive oxygen species, antioxidants, antioxidant enzymes, and surface fungal community of sweet cherry, was tested after being stored in LVEF (1700 V) at 0 +/- 1 degrees C for 42 days. LVEF treatment significantly maintained the organoleptic quality of sweet cherries; delayed the senescence; increased the activity of antioxidant enzymes; maintained the antioxidant levels; and inhibited the degree of membrane lipid peroxidation and the accumulation of hydrogen peroxide and superoxide anion. LVEF treatment also improved the fungal diversity of sweet cherries, with the growth of Alternaria and Cryptococcus spp. being inhibited and the potential biocontrol agent Rhodosporidium spp. being promoted. These findings demonstrated that LVEF treatment has a dual-effect preservation mechanism via physiological regulation and microbial community modulation, providing a promising eco-friendly strategy for extending the shelf-life of postharvest fruits and controlling decay.
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