Effect of Low Voltage Electrostatic Field Combined with Low Temperature on Quality of Zhoushan Bayberry during Fresh-keeping

In order to study the effect of low-voltage electrostatic field on the quality of bayberry,the low-voltage electrostatic field(input power 2500 V,output current 5 mA)and low-temperature(0~2℃)were used to preserve bayberry. Organic acid,soluble sugar content,V_C,hardness,moisture content,weight rate and decay rate were evaluated. The results showed that the contents of four kinds of organic acids in the experimental group were significantly higher than those in the control group(P<0.05). The soluble sugar content in the experimental group and the control group decreased to 3.89% and 5.15% on the 60 th day,respectively. The content of V_C decreased from 9.26 mg/100 g to 3.86 mg/100 g and 6.25 mg/100 g. During the whole storage period,bayberry hardness of the experimental group was significantly higher than that of the control group(P<0.05),and the decay index and weight loss rate were significantly lower than those of the control group(P<0.05). The edible standard of bayberry was maintained for 60 days under these conditions. Therefore,the addition of low-voltage electrostatic field was beneficial to maintain the high quality of bayberry,and greatly prolonged the shelf life of bayberry in low temperature environment. This has guiding significance for the storage,transportation and sales of bayberry,and provides a new idea for the storage,transportation and fresh-keeping of bayberry products.