Effect of alternating magnetic field on ice crystal nucleation and its application for near-freezing temperature storage of grapes

IF 5.2 Q1 FOOD SCIENCE & TECHNOLOGY Journal of Future Foods Pub Date : 2024-07-16 DOI:10.1016/j.jfutfo.2024.05.008

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Abstract

The low temperature is an effective method for postharvest fruits preservation. However, the ice crystal nucleation caused by low temperature significantly decreases the quality of fruits. In this paper, the effects of alternating magnetic field (AMF) on the ice nucleation temperature of grape were investigated, and the AMF continued treatment and AMF intermittent treatment (20 Gs, 60 Hz) assisted near-freezing temperature (AMCT/AMIT-NFT) were used to store grapes at (−2.5 ± 0.2)°C. Compared with the untreated group, AMF decreased the ice nucleation temperature of grape by 1°C. Meanwhile, Results demonstrated that AMCT/AMIT-NFT storage improved sensory properties and antioxidant capacity of grapes, with the overall effect of AMIT treatment being the most favorable. After 9 days of storage, the color difference and polyphenol oxidase (PPO) activity of AMIT treatment were reduced by 17% and 12%, respectively, compared with the untreated group, and it effectively slowed down malonaldehyde (MDA) accumulation. These conclusions show that AMCT/AMIT-NFT storage is an effective tool for prolonging the shelf life of grapes.

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交变磁场对冰晶成核的影响及其在近冰点温度贮藏葡萄中的应用

低温是采后水果保鲜的有效方法。然而，低温导致的冰晶成核会大大降低水果的品质。本文研究了交变磁场（AMF）对葡萄冰晶成核温度的影响，采用 AMF 持续处理和 AMF 间歇处理（20 Gs，60 Hz）辅助近冷冻温度（AMCT/AMIT-NFT）贮藏温度为（-2.5 ± 0.2）°C 的葡萄。与未处理组相比，AMF 使葡萄的冰核温度降低了 1°C。同时，研究结果表明，AMCT/AMIT-NFT 贮藏法改善了葡萄的感官特性和抗氧化能力，其中 AMIT 处理的总体效果最好。贮藏 9 天后，与未处理组相比，AMIT 处理组的色差和多酚氧化酶（PPO）活性分别降低了 17% 和 12%，并有效减缓了丙二醛（MDA）的积累。这些结论表明，AMCT/AMIT-NFT 储藏是延长葡萄货架期的有效工具。

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Journal of Future Foods

CiteScore

5.80

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0.00%

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