Impact of Electric Field on Physicochemical Properties and Antioxidant Activity of Persimmon (Diospyros kaki L.)

被引：0
作者：
Jaisue N. [1 ,2 ]
Setha S. [1 ,2 ]
Hamanaka D. [3 ]
Naradisorn M. [1 ,2 ]
机构：
[1] School of Agro-Industry, Mae Fah Luang University
[2] Research Group of Postharvest Technology, Mae Fah Luang University
[3] Faculty of Agriculture, Kagoshima University
来源：
Naradisorn, Matchima (matchima@mfu.ac.th) | 1600年 / Asian Agricultural and Biological Engineering Association卷 / 13期
关键词：
antioxidant activity; electric field; non-thermal technology; persimmon; total phenolic content;
D O I：
10.37221/eaef.13.4_98
中图分类号：
学科分类号：
摘要：
The aim of this study was to investigate the effect of electric field on physicochemical properties and antioxidant activity of persimmon (Diospyros kaki L.). Persimmons were exposed to electric field strength of 7 kV / cm for 3, 6 or 9 d during 15 d of storage at 10 ℃. Persimmons without electric field treatment was considered as a control. The results showed that fruits received electric field for 9 d remained firmer, contained higher total phenolic content and had higher antioxidant activity than the untreated control after storage for 15 d. This suggests that exposure to electric field during storage may be useful for prolonging the shelf life of persimmon; and for producing and preserving persimmon product with high total phenolic content and antioxidant capacity. © 2020 Elsevier B.V.. All rights reserved.
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页码：98 / 104
页数：6
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