低压静电场辅助低温对葡萄和无花果保鲜效果的影响

目的 探讨了低压静电场（low voltage electrostatic field，LVEF）处理对水果采后贮藏过程中腐烂程度、生理品质的影响。方法 以葡萄和无花果为试验材料，以纯低温组作为对照，探讨LVEF辅助低温环境下对两种水果感官品质、失重率、可溶性固形物含量、总酸含量、腐烂率等重要新鲜度指标的影响规律。结果 LVEF辅助低温能更好地保持葡萄和无花果的感官品质；随着贮藏时间的延长，LVEF处理能有效抑制葡萄、无花果果实失重率的上升，贮藏到12 d时，失重率仅为无LVEF处理组的5.45%和24.14%；可有效减缓葡萄、无花果腐烂率的升高，储藏过程中葡萄、无花果一直保持良好的感官性状，腐烂率仅1.76%、21.46%；可有效抑制葡萄、无花果果实可溶性固形物含量下降，为无LVEF处理组的1.01%和1.02%；处于LVEF的葡萄、无花果中总酸含量分别高于低温组39.47%、69.7%。结论 LVEF辅助低温保鲜效果明显优于低温保鲜，通过LVEF辅助低温保鲜方式有利于保持葡萄和无花果的生理品质，大大延长了贮藏时间。该研究可为葡萄、无花果的贮藏保鲜技术提供理论依据。

Effects of low voltage electrostatic field assisted low temperature on preservation of Vitis vinifera Linn. and Ficus carica Linn.

Objective This study explored the effect of low voltage electrostatic field (LVEF) treatment on the level of fruit decay and its physiological quality during postharvest storage. Methods The grapes and figs was used as research materials and pure low-temperature group as control. On this basis, the influence of LVEF-assisted low temperature on certain indicators for elevating the freshness of the two fruits was discussed, such as sensory quality, weight loss rate, soluble solids content, total acid content, and rot rate. Results The LVEF-assisted low temperature could maintain good sensory quality. With the extension of storage time, the LVEF treatment could effectively inhibit the increase of weight loss rate in the fruit of grapes and figs, and when stored for 12 days, the weight loss rate was only 5.45% and 24.14% of the LVEF-free treatment group. It could effectively slow down the increase of the rot rate in the two fruits. In the storage process, grapes and figs maintained good sensory characteristics, and the rot rate were only 1.76% and 21.46%, respectively. It could effectively inhibit the decrease of soluble solids content in grapes and figs, which were 1.01% and 1.02% of the LVEF-free group. Under the LVEF condition, the total acid content of the grapes and figs were 39.47% and 69.7% higher than those in the low temperature group, respectively. The LVEF-assisted low temperature better preserves the organoleptic qualities of grapes and figs; With the extension of storage time, The LVEF treatment could effectively inhibit the increase of weight loss rate of grape and fig fruits, and when stored to 12 days, the weight loss rate was only 5.45% and 24.14% of the LVEF-free treatment group. It can effectively slow down the increase of rot rate of grapes and figs, and grapes and figs have maintained good sensory properties during storage, and the rot rate is only 1.76% and 21.46%. It could effectively inhibit the decrease of soluble solids content in grape and fig fruits, which was 1.01% and 1.02% of the LVEF-free treatment group. The total acid content of grapes and figs in LVEF was 39.47% and 69.7% higher than that in the low temperature group, respectively. Conclusion The effect of the LVEF-assisted low-temperature treatment was significantly better than the low-temperature, and the preservation method of LVEF-assisted low-temperature could contribute to keep the physiological quality of grapes and figs and greatly prolonged the storage time. This study could provide a theoretical basis for the storage and preservation technology of grapes and figs.