The aim of this study was to evaluate the combined effect of pulsed magnetic field (PMF) and cold water shock pretreatment on the quality of postharvest cucumbers. Cucumbers were immersed into cold water at 0.5 °C with PMF for 40 min and then stored at 6 °C for 13 days. Different levels of the PMF (0.0, 2.0, 4.0, and 6.0 mT) were applied with a frequency of 25 Hz. The results showed that combined pretreatments of PMF and cold water possessed better preservation quality and prolonged their shelf life. When the magnetic flux density of PMF was 4.0 mT, the color change and decay rate of samples were the lowest and decreased by 52.8% and 73% at 13 days. The preservation mechanism of combined PMF and cold water may be ascribed to triggering higher catalase activity, which induced higher membrane integrity that displayed lower malondialdehyde accumulation.

这项研究的目的是评估脉冲磁场（PMF）和冷水冲击预处理对黄瓜采后质量的综合影响。将黄瓜用PMF浸入0.5°C的冷水中40分钟，然后在6°C下保存13天。以25 Hz的频率施加了不同级别的PMF（0.0、2.0、4.0和6.0 mT）。结果表明，PMF和冷水联合预处理具有更好的保存质量，并延长了保存期限。当PMF的磁通密度为4.0 mT时，样品的颜色变化和衰减率最低，在13天时分别降低了52.8％和73％。PMF和冷水混合的保存机制可能归因于引发更高的过氧化氢酶活性，