Postharvest storage properties and quality kinetic models of cherry tomatoes treated by high-voltage electrostatic fields

High-voltage electrostatic field (HVEF) is an emerging environment-friendly technology and has great applica-tion prospects as a new preservation method for storing fruits and vegetables. Effects of HVEF treatment time on the quality characteristics of cherry tomatoes during storage were determined. The cherry tomatoes were treated continuously for different lengths of time (0, 30, 60, 90, and 120 min) with an electric field strength of 150 kV/ m. Multiple physicochemical and microbial indices of treated samples during storage were detected. Finally, the kinetic models of quality indices with storage time were established. The results showed that compared with the control group, the weight loss and the color change of cherry tomatoes treated by HVEF decreased by 8.48%- 23.00%, and 25.08%-58.57%, respectively. HVEF treatment resulted in higher hardness and Vitamin C content, stronger antioxidant capacity, lower microbial loads and microstructure. The zero-order reaction model had a good fit to the changes in most physicochemical indices of cherry tomatoes treated with HVEF. The modified Gompertz equation better described the growth curve of microorganisms in treated cherry tomatoes. These findings may provide a basis in establishing a shelf-life prediction model for cherry tomatoes.

Automated summary

This study investigated the effects of high-voltage electrostatic field (HVEF) treatment time on the quality characteristics of cherry tomatoes during storage. The results showed that HVEF treatment reduced weight loss and color change, and improved hardness, Vitamin C content, antioxidant capacity, and microbial loads of cherry tomatoes. The zero-order reaction model and modified Gompertz equation were used to describe the changes in physicochemical indices and microbial growth in treated cherry tomatoes.