Low voltage electrostatic field treatment of fresh-cut pineapples with slightly acidic electrolytic water: Influence on physicochemical changes and membrane stability

Abstract

The synergistic impact of slightly acidic electrolyzed water (SAEW, pH 6.7; ACC 30 mg/L) and low voltage electrostatic field (LVEF, 150 V 1000 Hz) on the membrane stability and quality of fresh-cut pineapples during 12 d cold storage were investigated. The results show that LVEF+SAEW treatment decreased by 0.25–4.38% moisture loss compared with other groups, inhibited the decline in hardness and maintained good sensory quality. The oxidation and decomposition of ascorbic acid could be effectively suppressed, and the total phenol content was maintained at a high level by adjusting the phenol metabolic enzyme (such as PAL and PPO). The retardation of browning effectively suppressed the decrease of L* value. The LVEF+SAEW treatment weakened the breathing intensity cause by cutting injury, increased ROS clearance enzyme activity (such as SOD, CAT), and reduced the H2O2 content. The increase rate of ROS and LOX activity was inhibited, the final product MDA content of membrane lipid oxidation was decreased, which could maintain the stability of the membrane. SAEW pre-washing combined with LVEF storage could be used commercially as cost-effective method for extending the shelf-life of fresh-cut pineapples.