Abstract
This study aimed to investigate the effects of the pulsed electric field (25, 50, and 100 kV/m) on the ripening of atemoya (Annona cherimola × Annona squamosa) and explore the mechanism of delayed ripening. The results showed that the 50 kV/m pulsed electric field (PEF) treatment significantly affected atemoya preservation, inhibited browning for up to 18 days, and reduced firmness loss by 27% to prolong the shelf-life of the treated sample to 30 days. Regarding the mechanisms, the shelf-life extension was consistent with PEF-induced enzyme inactivation. The 50 kV/m PEF treatments inhibited the respiration rate peak from the 15th day to the 18th day and decremented the activities of pectin methylesterase, polygalacturonase, cellulase, and amylase by 17.0%, 36.2%, 32.3%, and 39.0%, respectively. These results suggest that PEF could extend the shelf-life of atemoya and probably other climacteric fruits.
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