Authors

Abstract

In order to maintain the storage quality of strawberry after harvest and study the effect of low voltage electrostatic field (LVEF)-assisting refrigerated storage on strawberries quality, the study applied the low voltage electrostatic field (3kV 4±1℃ in LVEF group) to store strawberries in refrigeration environment, and setting refrigerated storage at 4±1°C as the control (CK group). The results showed that the freshness days of strawberries refrigerated by low voltage electrostatic field were twice as long as those of refrigerated group. The brightness and red-green degree of strawberries in LVEF group were 1.5 times and 2 times of those in CK group, respectively. The peak hardness of strawberry in LVEF group was 1.43 times of that in CK group, and the hardness decline range was 18.97% lower than that in CK group. The decreasing ranges of Total soluble solids (TSS), Titratable acids (TA) and Vitamin C(VC) in LVEF group were 43.91%, 60.01% and 46.17% lower than those in CK group, respectively. The increment of Malondialdehyde (MDA) of strawberries in LVEF group was 19.77% lower than that in CK group, and the activity peak of Superoxide dismutase (SOD) of strawberries in LVEF group was 1.22 times of that in CK group, and the decreasing range was 22.86% lower than that in CK group. After 10 days of storage, the weight loss rate and decay rate of strawberries in LVEF group and CK group were 16.69%, 15% and 70.65%, 59.45%, respectively. In conclusion, applying low voltage electrostatic field to refrigerated storage can effectively inhibit the quality deterioration of strawberries during refrigerated storage period.

Abstract in Chinese

为保持草莓采后贮藏品质。本研究采用冷藏环境中施加低压静电场（LVEF组、3kV、4±1℃）方式贮藏草莓，以4±1℃冷藏为对照（CK组），探究低压静电场对草莓贮藏品质的影响。结果表明，低压静电场冷藏草莓保持新鲜的天数是冷藏组的2倍；LVEF组草莓的亮度和红绿色度分别是CK组的1.5倍和2倍；LVEF组草莓硬度峰值是CK组的1.43倍，硬度下降率较CK组低18.97%；LVEF组草莓的可溶性固形物、总酸、维生素C含量下降率分别较CK组低43.91%、60.01%、46.17%；LVEF组草莓的丙二醛(MDA)增量较CK组低19.77%，LVEF组草莓超氧化物歧化酶(SOD)活性峰值是CK组的1.22倍，其下降率较CK组低22.86%；贮藏10 d时，LVEF组和CK组草莓的失重率和腐烂率分别是：16.69%、15%和70.65%、59.45%。由此可见，施加低压静电场可有效抑制草莓在冷藏过程中的品质劣变。