Effect of a magnetic field/electrostatic field on the quality attributes of green bell peppers during cool chain transportation

Abstract

Electric field and magnetic field preservation technologies are pollution-free, safe, and healthy physical means that have been widely used in recent years. The aim of this study is to evaluate the effects of different intensities of electrostatic fields and static magnetic fields on the quality of cold chain transportation of green bell peppers. During the cold storage period of green bell peppers, different intensities of an electrostatic field (3 kV cm⁻¹ and 5 kV cm⁻¹) and magnetic field (2 mT, 5 mT, and 8 mT) were applied, and quality testing was conducted at 0, 3, 6, 9, 12, and 15 days of cool storage. The quality of green bell peppers based on physical and chemical indicators was evaluated and was compared with that of the blank group. The results indicated that the application of electrostatic and magnetic fields is beneficial for improving the quality of green bell peppers during refrigeration. Based on various indicators, the optimal treatment conditions for this study are 4 °C and 5 kV cm⁻¹, which can effectively improve the quality and nutrition of cold chain transportation of green peppers.