Comparison study of static and alternating magnetic field treatments on the quality preservation effect of cherry tomato at low temperature,Journal of Food Process Engineering

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Comparison study of static and alternating magnetic field treatments on the quality preservation effect of cherry tomato at low temperature
Journal of Food Process Engineering ( IF 2.7 ) Pub Date : 2020-06-02 , DOI: 10.1111/jfpe.13453
Zhao Yang ₁ , Lei Zhang ₁ , Songsong Zhao ₁ , Na Luo ₁ , Qiujia Deng ₁

Affiliation

The objective of this study is to investigate the effects of a static magnetic field (SMF) and alternating magnetic field (AMF) treatment on thermophysical property and preservation quality of cherry tomato. Freshly harvested cherry tomatoes were treated with SMF and AMF at 40 Gs and 80 Gs when hydrocooling pretreatment was performed at 2°C for 30 min. Control tomato fruits were hydrocooled without magnetic field treatment at 2°C for 30 min. The cooling rate, weight loss, color difference, electrical conductivity, malondialdehyde, and catalase were measured. The results showed that the cooling time of SMF treatment was decreased by 16.7% compared with the control treatment. SMF and AMF treatments significantly (p < .05) increased catalase activity and improved the quality of cherry tomatoes during storage. AMF strength at 80 Gs, was the best treatment for reducing weight loss and increasing catalase activity, while the smallest color difference was observed when the SMF at 40 Gs was applied. The results demonstrated that SMF is an alternative method to delay the postharvest ripening process and maintaining the quality of the cherry tomato, which could be due to the higher activity of the antioxidant enzyme catalase.

中文翻译：

静磁场和交变磁场处理对低温下樱桃番茄保鲜效果的比较研究

这项研究的目的是研究静磁场（SMF）和交变磁场（AMF）处理对樱桃番茄的热物理性质和保存质量的影响。当在2°C进行水冷预处理30分钟时，将新鲜收获的樱桃番茄用SMF和AMF在40 Gs和80 Gs下处理。将对照番茄果实在2°C下水冷30分钟，不进行磁场处理。测量冷却速率，重量损失，色差，电导率，丙二醛和过氧化氢酶。结果表明，与对照相比，SMF处理的冷却时间减少了16.7％。SMF和AMF处理效果显着（p <.05）可以增加过氧化氢酶的活性并改善樱桃番茄在储存过程中的质量。在80 Gs的AMF强度是减少重量减轻和增加过氧化氢酶活性的最佳方法，而在40 Gs的SMF下观察到最小的色差。结果表明，SMF是延缓采后成熟过程并保持樱桃番茄品质的另一种方法，这可能是由于抗氧化酶过氧化氢酶的活性较高。

更新日期：2020-06-02

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