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Effect of Combined Pulsed Magnetic Field and Cold Water Shock Treatment on the Preservation of Cucumbers During Postharvest Storage

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Abstract

The aim of this study was to evaluate the combined effect of pulsed magnetic field (PMF) and cold water shock pretreatment on the quality of postharvest cucumbers. Cucumbers were immersed into cold water at 0.5 °C with PMF for 40 min and then stored at 6 °C for 13 days. Different levels of the PMF (0.0, 2.0, 4.0, and 6.0 mT) were applied with a frequency of 25 Hz. The results showed that combined pretreatments of PMF and cold water possessed better preservation quality and prolonged their shelf life. When the magnetic flux density of PMF was 4.0 mT, the color change and decay rate of samples were the lowest and decreased by 52.8% and 73% at 13 days. The preservation mechanism of combined PMF and cold water may be ascribed to triggering higher catalase activity, which induced higher membrane integrity that displayed lower malondialdehyde accumulation.

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Funding

This work was supported by the National Natural Science Foundation of China (grant number 51276124) to Prof. Zhao Yang Doctor 0000-0002-7475-1080, National Natural Science Foundation of China (grant number 51476111) to Prof. Zhao Yang Doctor 0000-0002-7475-1080, Natural Science Foundation of Tianjin City (grant number 16JCZDJC33900) to Prof. Zhao Yang Doctor 0000-0002-7475-1080, and Research Fund for the Doctoral Program of Higher Education of China (grant number 20130032130006) to Prof. Zhao Yang Doctor 0000-0002-7475-1080.

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Authors and Affiliations

  1. Key Laboratory of Efficient Utilization of Low and Medium Grade Energy, Ministry of Education, School of Mechanical Engineering, Tianjin University, Tianjin, 300072, People’s Republic of China

    Lei Zhang, Zhao Yang, Songsong Zhao, Na Luo & Qiujia Deng

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  1. Lei Zhang
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  2. Zhao Yang
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  3. Songsong Zhao
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  4. Na Luo
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  5. Qiujia Deng
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Correspondence to Zhao Yang.

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Zhang, L., Yang, Z., Zhao, S. et al. Effect of Combined Pulsed Magnetic Field and Cold Water Shock Treatment on the Preservation of Cucumbers During Postharvest Storage. Food Bioprocess Technol 13, 732–738 (2020). https://doi.org/10.1007/s11947-020-02425-w

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