Effect of alternating magnetic field on the quality of fresh‐cut apples in cold storage

Abstract

This study evaluated the inhibitory effect of alternating magnetic field (MF) on enzymatic browning, physicochemical properties and microbial proliferation of fresh-cut apples during cold storage. The results showed that after 9-day storage, the browning index of apple slices increased by 174.07% in the conventional refrigerated group but by only 132.32% in the alternating MF group, the total number of colonies in the alternating MF group was 1.32 log CFU g −1 , less than that in the conventional refrigerated samples. The soluble solids and firmness of the MF group were 16.47% and 28.79% higher than those of the control group. The alternating MF significantly inhibited the activities of polyphenol oxidase (PPO) and peroxidase (POD) and exerted a significant effect on the tertiary structure of enzymes. Except for maintaining the good sensory quality, the MF also suppressed the growth of microorganisms in fresh-cut apples and extended their shelf life by at least 2 days.

Regulation effect of magnetic field combined with low temperature storage on postharvest quality and cell wall pectic-polysaccharide degradation of Clausena lansium (Lour.) Skeels

“… Yang et al (2020) reported that magnetic field could delay the ripening of cherry tomato and keep its quality during storage. Lv et al (2022) found that magnetic field (2 mT, 50 Hz) could maintain better color and firmness of fresh-cut apples during 9 d storage at 4 °C. It was also reported that polyphenol oxidase activity and MDA accumulation of bananas under magnetic field treatment (2 mT, 60 Hz) were lower during 10 d storage ( Zhao et al, 2021 , Zhao et al, 2021 ).…”