Effects of High Voltage Electrostatic Field Treatment on Post-harvest Physiology of Kiwifruit
Kiwifruit is a respiratory climactic fruit, which is fresh-keeping on sale only 10-15 days for its physiology under high temperature and high humidity, and then softening, deteriorating and rotting. So prolonging the fruit storage life of Kiwifruit is the key problem to solve. At present, the biological enzyme and ethylene of Kiwifruit rapid increasing were delayed with controlled atmosphere at low temperature, but energy was consumed greatly and fruit cost was effected during the time. The method provided in this paper try to find a new path to solve Kiwifruit fresh-keeping under high voltage electrostatic field. Post-harvest Kiwifruit was processed with 175 KV/m uniform high voltage electrostatic field, after 17-30 days, the effects of physiological and biochemical of Kiwifruit were analyzed. Compared to that of control group, the result is proved that biological enzyme and ethylene of Kiwifruit were delayed, and its ripening and senescence were postponed. Kiwifruit was kept fresh with high efficiency and energy saving as well by choosing appropriate parameters.
Kiwifruit fruit fresh-keeping high voltage electrostatic
Zhen Yifan Rao Honghui
College of engineering Jiangxi Agricultural University Nanchang, China, 330045
国际会议
山东淄博
英文
994-997
2011-05-27（万方平台首次上网日期，不代表论文的发表时间）