apple |
40/800v/cm |
Shorten thaw time |
Parniakov et al., 2015Parniakov, O., Lebovka, N. I., Bals, O., & Vorobiev, E. (2015). Effect of electric field and osmotic pre-treatments on quality of apples after freezing-thawing. Innovative Food Science & Emerging Technologies, 29, 23-30. http://dx.doi.org/10.1016/j.ifset.2015.03.011. http://dx.doi.org/10.1016/j.ifset.2015.0...
|
Resulted in uniform distribution of osmotic pressure |
-40/20 °C |
Has better texture and peel color retention |
90 h |
persimmon |
600 kV/m |
Reduced the rate of weight loss by 1.0e3.4-fold |
Liu et al., 2017Liu, C.-E., Chen, W.-J., Chang, C.-K., Li, P.-H., Lu, P.-L., & Hsieh, C.-W. (2017). Effect of a high voltage electrostatic field (HVEF) on the shelf life of persimmons (Diospyros kaki). LWT, 75, 236-242. http://dx.doi.org/10.1016/j.lwt.2016.08.060. http://dx.doi.org/10.1016/j.lwt.2016.08....
|
Delayed the rate of decreasing hardness by 1.0e1.3-fold |
23 °C |
Suppressed the rate of malondialdehyde (MDA) production by 1.46e1 1.22-fold |
15 d |
Delayed the decreasing rate of carbon dioxides yield by 1.0e2.3-fold |
strawberry |
500 v |
Resulted in a resultant respiration rate between 11.69 and 14.56 mL CO2 kg-1 h-1 after the first week of storage |
Xu et al., 2022Xu, C., Zhang, X., Liang, J., Fu, Y., Wang, J., Jiang, M., & Pan, L. (2022). Cell wall and reactive oxygen metabolism responses of strawberry fruit during storage to low voltage electrostatic field treatment. Postharvest Biology and Technology, 192, 112017. http://dx.doi.org/10.1016/j.postharvbio.2022.112017. http://dx.doi.org/10.1016/j.postharvbio....
|
inhibited the accumulation of malondialdehyde, hydrogen peroxide and superoxide anion |
3~5 °C |
induced an increase of superoxide dismutase, catalase and ascorbate peroxidase activities |
10 d |
Extended shelf life |
Sorbus pohuashanesis |
100~250 kv/m |
Improved the water absorption ability of dry seeds of S. po-huashanensis |
Yang & Shen, 2011Yang, L., & Shen, H. (2011). Effect of electrostatic field on seed germination and seedling growth of Sorbus pohuashanesis. Journal of Forestry Research, 22(1), 27-34. http://dx.doi.org/10.1007/s11676-011-0120-9. http://dx.doi.org/10.1007/s11676-011-012...
|
25 °C |
5~10 min |
Raised contents of total chlorophyll, soluble protein, and total soluble sugar |
Promoted seedling height growth, affect leaf SOD activity |
sweet potato |
4 kv/m |
Maintained the integrity of sweet potato cell membranes |
Pang et al., 2021Pang, L., Lu, G., Cheng, J., Lu, X., Ma, D., Li, Q., Li, Z., Zheng, J., Zhang, C., & Pan, S. (2021). Physiological and biochemical characteristics of sweet potato (Ipomoea batatas (L.) Lam) roots treated by a high voltage alternating electric field during cold storage. Postharvest Biology and Technology, 180, 111619. http://dx.doi.org/10.1016/j.postharvbio.2021.111619. http://dx.doi.org/10.1016/j.postharvbio....
|
13 °C |
60 d |
Reduced breathing rate |
Delayed the loss of starch and water in sweet potato root |
peanut |
40 kv/cm |
Reduced the microbial loads to < 3 log CFU g-1FW |
Chiu, 2022Chiu, K. Y. (2022). Effect of selenium fortification during sprouting of peanut seeds receiving HVEF and selenium soaking combination on yield, selenium and resveratrol contents, anti‐oxidative properties, and microbial control. International Journal of Food Science & Technology, 57(8), 5297-5306. http://dx.doi.org/10.1111/ijfs.15859. http://dx.doi.org/10.1111/ijfs.15859...
|
25 °C |
Improved nutritional quality and microbial control |
4 h |
Increased germination rate,increased the sprout’s total Se and resveratrol contents after HVEF + Se treatment |
Grapefruit Slices |
5 kv/cm |
Improved color preservation effect |
Shen et al., 2022Shen, J., Zhang, M., Mujumdar, A. S., & Chen, J. (2022). Effects of high voltage electrostatic field and gelatin-gum Arabic composite film on color protection of freeze-dried grapefruit slices. Food and Bioprocess Technology, 15(8), 1881-1895. http://dx.doi.org/10.1007/s11947-022-02839-8. http://dx.doi.org/10.1007/s11947-022-028...
|
4 °C |
24 h |
Maintained color stability |
pineapples |
150 v |
Decreased by 0.25-4.38% moisture loss |
Cheng et al., 2023Cheng, R., Li, W., Wang, Y., Cheng, F., Wu, H., & Sun, Y. (2023). Low voltage electrostatic field treatment of fresh-cut pineapples with slightly acidic electrolytic water: influence on physicochemical changes and membrane stability. Scientia Horticulturae, 308, 111602. http://dx.doi.org/10.1016/j.scienta.2022.111602. http://dx.doi.org/10.1016/j.scienta.2022...
|
5 °C |
|
Inhibited the decline in hardness |
12 d |
Maintained good sensory quality |
potato |
60 kv/m |
Slowed the browning rate of fresh-cut potatoes, Inhibited the activity |
Cao et al., 2021Cao, J., Ma, S., Zhang, L., Wang, R., & Shi, J. (2021). Browning inhibition on fresh-cut potatoes by high voltage electrostatic field (HVEF) pre-treatment. Acta Horticulturae, 1319, 153-162. http://dx.doi.org/10.17660/ActaHortic.2021.1319.18. http://dx.doi.org/10.17660/ActaHortic.20...
|
5 °C |
24 h |
mushroom |
3000 v |
Prevented the accumulation of malondialdehyde (MDA) |
Yan et al., 2020Yan, M., Yuan, B., Xie, Y., Cheng, S., Huang, H., Zhang, W., Chen, J., & Cao, C. (2020). Improvement of postharvest quality, enzymes activity and polyphenoloxidase structure of postharvest Agaricus bisporus in response to high voltage electric field. Postharvest Biology and Technology, 166, 111230. http://dx.doi.org/10.1016/j.postharvbio.2020.111230. http://dx.doi.org/10.1016/j.postharvbio....
|
4 °C |
Delayed loss of total phenolic |
|
Enhanced the superoxide dismutase (SOD) and catalase (CAT) activity |
12 d |
Had the better microstructure |
potato starch |
30 kv |
Showed a relatively high average size distribution |
Cao & Gao, 2020Cao, M., & Gao, Q. (2020). Effect of dual modification with ultrasonic and electric field on potato starch. International Journal of Biological Macromolecules, 150, 637-643. http://dx.doi.org/10.1016/j.ijbiomac.2020.02.008. PMid:32027905. http://dx.doi.org/10.1016/j.ijbiomac.202...
|
40 °C |
|
Showed a lower level of conclusion temperature and resistant starch content |
30 min |
Exhibited the most desirable properties |
Agaricus bisporus |
960 kv/m |
Decreased ice crystal size and drip loss |
Fallah-Joshaqani et al., 2021Fallah-Joshaqani, S., Hamdami, N., & Keramat, J. (2021). Qualitative attributes of button mushroom (Agaricus bisporus) frozen under high voltage electrostatic field. Journal of Food Engineering, 293, 110384. http://dx.doi.org/10.1016/j.jfoodeng.2020.110384. http://dx.doi.org/10.1016/j.jfoodeng.202...
|
-30 ± 1 °C |
|
Improved textural properties |
90 min |
Decreased the average equivalent diameter of ice crystals in frozen mushrooms |
broccoli and cauliflower |
1/3/5 kV/cm |
Improved freezing parameters |
Jiang et al., 2022Jiang, Q., Zhang, M., Mujumdar, A. S., & Chen, B. (2022). Comparative freezing study of broccoli and cauliflower: effects of electrostatic field and static magnetic field. Food Chemistry, 397, 133751. http://dx.doi.org/10.1016/j.foodchem.2022.133751. PMid:35914456. http://dx.doi.org/10.1016/j.foodchem.202...
|
|
Reduced nucleation time and phase transition Time |
-20/-18/-5/4 °C |
Reduced drip loss |
|
Increased dry weight |
12 h |
Improved the quality |
Cabbage |
5.9-48.76 kv/m |
Promoted growth |
Wang et al., 2022Wang, Y., Liu, Y., Liu, X., Tang, H., & Huang, F. (2022). Effect of plasma and electrostatic field on the growth and nutrients of Chinese cabbage. IEEE Transactions on Plasma Science, 50(4), 835-840. http://dx.doi.org/10.1109/TPS.2022.3158931. http://dx.doi.org/10.1109/TPS.2022.31589...
|
23 °C |
12 h |