Prolonging the shelf-life of atemoya (Annona cherimola x Annona squamosa) using pulsed electric field treatments

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 x 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.

Automated summary

This study investigated the effects of pulsed electric field (PEF) on the ripening of atemoya fruit and found that treatment with 50 kV/m PEF significantly extended the shelf-life, inhibited browning, and reduced firmness loss. These effects were related to the inactivation of enzymes and the suppression of respiration rate.