Abstract: Based on the previous discussion about the mechanism of preservation of fruits and vegetables byelectrostatistic field (EF), the law of breathing intensity and hardness of tomatoes in preservation processing were studed by a lot of experiments. It was found that EF can effectively restrain the breathing intensity and keep hardness of tomatoes under certain parameter condition. Analysis showed that EF affects the enzyme in the catalytic reaction most probably by changing the structure of water moleculers.

Key words: Electrostatic Field, Food Preservation