Effect of High Voltage Eelectrostatic Field on Inhibiting the Oxidation and Browning of Apple

• Main Authors: LIN, SHU-LING, 林淑玲
• Other Authors: HSIEH,CHANG-WEI
• Format: Others
• Language: zh-TW
• Published: 2016
• Online Access: http://ndltd.ncl.edu.tw/handle/53841728843598387778

碩士 === 大葉大學 === 生物科技碩士在職學位學程 === 104 === Fruit quality deterioration such as tissue and oxidative deterioration along with storage time after harvest was due to the oxidative stress and tissue enzyme activation and lead to economic losses. This study was to investigate the effect of HVEF on the tissue and oxidative deterioration during different conditions of temperature and electric field strength of Malus domestica after harvest. In this study, treatment time as (2 hours) and different electric field strength (control, 100 kV/m, 300 kV/m and 600 kV/m), were need to investigate the change within 7 days under 4°C and 23°C. The results showed that the color change (△E) of the control group increased by 84.2% from 0.15 to 0.95. The increasing rates of HVEF treatments of 100 kV/m, 300 kV/m, and 600 kV/m were 59.4%, 21.1%, and 6.25%, respectively. The pectin esterase, activity of control increased by 3.63% from 5.681 to 5.882. The decreasing rates of HVEF treatments 100 kV/m and 300 kV/m were 64.3% and 71.3%, respectively; but increased by 8% in the 600 kV/m treatment group. The phenylalanine ammonialyase activity of the control group changed from 0.037 to 0.039. The increase after the HVEF treatment using 100 kV/m, 300 kV/m, and 600 kV/m were 49%, 34%, and 13%, respectively. The polyphenol oxidase activity of control increased by 50% (from 0.2-0.3). The increase by the HVEF treatment 100 kV/m and 300 kV/m were 100% and 50%，respectively; but decreased to 50% after the 600 kV/m treatment. The control turbidity decreased 87.8% from 92.12 to 11.15. The increase after the HVEF treatment 100 kV/m, 300 kV/m, and 600 kV/m were 76.9%, 78.7%, and 74.7%, respectively. Therefore, HVEF efficiently reduced the color change and inhibited multiple enzyme activity to delay the oxidative and organizational deterioration.