Effects of Low Voltage Electrostatic Field Treatment on Physiological Quality of Fresh-cut Broccoli under Low-temperature Storage

QI Yuanzhi; CAO Mengxuan; WANG Jun

doi:10.19554/j.cnki.1001-3563.2025.11.016

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Packaging Engineering ›› 2025, Vol. 46 ›› Issue (11) : 149-157. DOI: 10.19554/j.cnki.1001-3563.2025.11.016

Agro-products Preservation and Food Packaging

Effects of Low Voltage Electrostatic Field Treatment on Physiological Quality of Fresh-cut Broccoli under Low-temperature Storage

QI Yuanzhi, CAO Mengxuan, WANG Jun

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Abstract

The work aims to investigate the effect of Low Voltage Electrostatic Field (LVEF) with different voltage intensities on the physiological quality of fresh-cut broccoli (Brassica oleracea L. var. italica). Fresh-cut broccoli samples were randomly divided into LVEF-100V, LVEF-200V, LVEF-300V groups and then subject to a storage experiment at 4 ℃ for 8 days with a control group without any treatment for contrast. The LVEF treatments were continued throughout the whole storage period and the quality indexes were measured periodically. LVEF treatment could delay the rate of quality loss and browning process of broccoli, maintain the stability of soluble solids and total chlorophyll content. The 200 V treatment group showed optimal freshness preservation effect, inhibiting the increase of MDA content and enhancing the retention of total phenols and antioxidants. After 8 days of storage, weight loss was reduced by 49.2%, respiration intensity by 33.1%, and relative conductivity by 21.1% in fresh-cut broccoli treated with LVEF at 200 V compared with the control group. In conclusion, low-voltage electrostatic field has certain preservation effect on fresh-cut broccoli, in which 200 V LVEF treatment is more effective.

Key words

low voltage electrostatic field (LVEF) / voltage strength / fresh-cut broccoli / cold storage quality

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QI Yuanzhi, CAO Mengxuan, WANG Jun. Effects of Low Voltage Electrostatic Field Treatment on Physiological Quality of Fresh-cut Broccoli under Low-temperature Storage[J]. Packaging Engineering. 2025, 46(11): 149-157 https://doi.org/10.19554/j.cnki.1001-3563.2025.11.016

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