Abstract: In this study, the effect of high electrostatic field on total bacterial count, protein content and vitamin C content, respiration intensity and sensory quality of fresh-cut broccoli was investigated. The results indicated that high electrostatic field with various voltage: 176.8, 278.8 kV and 443.4 kV had a prominent eliminating effect on bacteria on the surface of fresh-cut broccoli. Ozone generated in a corona discharge delayed the metabolism of the fresh-cut cauliflower so that the loss of its protein and vitamin C as well as respiration intensity could be controlled effectively. The fresh-keeping effect of electrostatic field was better than the control group. The optimal voltage and treatment time were 278.8 kV and 20 min, respectively. Based on the above results, the conclusion can be drawn that high electrostatic field treatment is an effective method for the preservation of fresh-cut broccoli.

Key words: high electrostatic field, fresh-cut broccoli, preservation