When Japanese scientists studied the effect of electric fields on water, it was found that after the water was placed in a high-voltage electric field, the growth of slender, mold and mildew was inhibited. Applying this high-voltage electric field method to foods such as fruits also has the same effect. If the apple is treated in an electric field of 15 kV for 5-10 min, the freshness preservation at normal temperature can be extended many times. Corona discharge or glow discharge in the high-voltage DC electric field produces ozone and air negative ions. The negative ions can passivate the enzyme, which reduces the respiratory intensity of the fruit. Ozone is not only a strong oxidant but also a good disinfectant and bactericide. Kill and eliminate the microorganisms on fruits and their secretion factors, inhibit or delay the hydrolysis of organic substances, so extend the fruit's shelf life.
Strong magnetic field preservation is a preservation method that requires less energy and does not require complicated devices. The higher the magnetic field strength, the longer the treatment time and the better the sterilization effect. This method is also effective for fruit storage and preservation, but due to the limitations of current magnetic field technology, it has not been used in practical applications. Ionizing radiation is a rapidly developing new technology for food preservation. Ionizing radiation can not only interfere with basal metabolic processes, delay fruit ripening and senescence, but also kill insects, sterilize and sterilize, and reduce fruit decay due to pest breeding and microorganisms. At present, three kinds of radiation sources have been used in the world: radioactive sources (gamma rays of cobalt 60 and rubidium 137), accelerated electrons, and X-rays transformed by accelerated electrons. They only cause chemical changes in food molecules, and there is no radioactive residue, so the preservation technology is safe. The dose of ionizing radiation is too small to achieve sterilization and freshness, and excessive doses may increase the aging of foods. Selecting the right dose for different fruits is critical. Such as the use of 0.75-3.0 Gray exposure papaya, apricot, sweet cherry can delay its aging.
Strong magnetic field preservation is a preservation method that requires less energy and does not require complicated devices. The higher the magnetic field strength, the longer the treatment time and the better the sterilization effect. This method is also effective for fruit storage and preservation, but due to the limitations of current magnetic field technology, it has not been used in practical applications. Ionizing radiation is a rapidly developing new technology for food preservation. Ionizing radiation can not only interfere with basal metabolic processes, delay fruit ripening and senescence, but also kill insects, sterilize and sterilize, and reduce fruit decay due to pest breeding and microorganisms. At present, three kinds of radiation sources have been used in the world: radioactive sources (gamma rays of cobalt 60 and rubidium 137), accelerated electrons, and X-rays transformed by accelerated electrons. They only cause chemical changes in food molecules, and there is no radioactive residue, so the preservation technology is safe. The dose of ionizing radiation is too small to achieve sterilization and freshness, and excessive doses may increase the aging of foods. Selecting the right dose for different fruits is critical. Such as the use of 0.75-3.0 Gray exposure papaya, apricot, sweet cherry can delay its aging.
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