Study on Effects of High Intensity Pulsed Electric Field on Antioxidant Substances in Postharvest Garlic

doi:10.7506/spkx1002-6630-200906064

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (6): 272-274.doi: 10.7506/spkx1002-6630-200906064

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Study on Effects of High Intensity Pulsed Electric Field on Antioxidant Substances in Postharvest Garlic

LI Ting-ting1，SONG Shu-yao1,*，CHI Yan-ping2

(1. Department of Horticulture, Jilin Agricultural University, Changchun 130118, China；
2. College of Biology and Agricultural Engineering, Jilin University, Changchun 130022, China)

Received:2008-03-07 Revised:2008-05-12 Online:2009-03-15 Published:2010-12-29
Contact: SONG Shu-yao1,*， E-mail:sysongjlau@126.com

Abstract

Abstract:

The effects of high intensity pulsed electric field (HIPEF) treatment at 1.7 kV/cm for 5 min or at 1.7 kV/cm for 10 min on vitamin C content, total flavonoid content, superoxidae disumutast (SOD) activity and polyphenol oxidase (PPO) activity in garlic were investigated. The results showed that HIPEF can restrain the degradation of vitamin C and total flavonoids, enhance the SOD activity, inhibit the enzymatic browning of garlic to some extent, and well keep the quality of postharvest garlic during storage. Especially, the 5-min HIPEF treatment has better effect than 10-min treatment.

Key words: high intensity pulsed electric fields (HIPEF), garlic, antioxidant substance

CLC Number:

S641.1

LI Ting-ting1，SONG Shu-yao1,*，CHI Yan-ping2. Study on Effects of High Intensity Pulsed Electric Field on Antioxidant Substances in Postharvest Garlic[J]. FOOD SCIENCE, 2009, 30(6): 272-274.

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Study on Effects of High Intensity Pulsed Electric Field on Antioxidant Substances in Postharvest Garlic

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