Keeping quality of tomato fruit by high electrostatic field pretreatment during storage

• Autores: Yu Wang, Baogang Wang, Lite Li
• Localización: Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 88, Nº 3, 2008, págs. 464-470
• Idioma: inglés
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• Resumen

  • BACKGROUND: High electrostatic field, as a feasible and non-chemical technique, applied to food preservation is a new area of study. The present article intensively investigated this new preservation method, together with its effects on post-harvest physiology and quality of tomato. RESULTS: Green mature tomatoes were exposed to negative (or positive) high electrostatic field for 2 h at 20 °C and then stored for 30 days at 13 ± 1 °C, 85–90% RH. Our results indicated that negative high electrostatic field (−2 kV cm−1) could delay the decline of firmness and the change in color, total soluble sugar and titratable acidity of tomato fruit during storage. The peak of respiration and ethylene production of tomato fruit during storage were delayed by negative high electrostatic field treatment for 6 days and 3 days, respectively. Increases of malondialdehyde content and electrical conductivity in tomato fruit were inhibited significantly by negative high electrostatic field treatment during storage (P < 0.05). CONCLUSION: A high electrostatic field of − 2 kV cm−1 can be used to keep the qualities and extend the shelf-life of tomato fruit. Further research should be highly recommended to understand the mechanisms improving the storability of tomato fruit by negative high electrostatic field. Copyright © 2007 Society of Chemical Industry