Effect of Electric Fields on Quality of Mature-green Tomato Fruits during Storage

doi:10.7506/spkx1002-6630-201020092

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (20): 434-438.doi: 10.7506/spkx1002-6630-201020092

• Packaging & Storage • Previous Articles Next Articles

Effect of Electric Fields on Quality of Mature-green Tomato Fruits during Storage

WANG Yu1，WANG Bao-gang2，LI Li-te3

1. College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China；
2. Institute of Forestry and Pomology, Beijing Academy of Agriculture and Forestry, Beijing 100093, China；
3. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China

Received:2009-11-26 Revised:2010-06-25 Online:2010-10-25 Published:2010-12-29
Contact: WANG Yu E-mail:sxtgwy@126.com

Abstract

Abstract:

The effect of high voltage electric fields on the after-ripening process and quality during storage of ZhaoYan219 tomatoes (Lycopersicom esculentum) was investigated. The firmness, color and decay index of electric field-treated tomatoes were determined during storage. The optimum conditions of electric field treatment were optimized. The results showed that －200kV/m of intermittent static electric field treatment (2 h/d) and －200～200 kV/m 40 kHz alternating electric field pre-treatment (2 h) delayed significantly the decline of firmness, the change in color from green to red of tomato fruit during storage, and decreased the decay index (P ＜ 0.05), and thus prolonged the storage time of tomatoes. However, continuous treatment of intermittent static field and alternating electric field accelerated the ripening process.

Key words: tomato, electrostatic field, storage quality, physiological characteristics

CLC Number:

WANG Yu1，WANG Bao-gang2，LI Li-te3. Effect of Electric Fields on Quality of Mature-green Tomato Fruits during Storage[J]. FOOD SCIENCE, 2010, 31(20): 434-438.

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Effect of Electric Fields on Quality of Mature-green Tomato Fruits during Storage

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