Effects of high voltage electrostatic field and weak magnetic field assisted refrigeration on preservation of spinach

With the improvement of food safety requirements, it is very important to find a safer and more effective physical method to replace the traditional chemical and physical processing of fruits and vegetables. Weak magnetic field and high voltage electrostatic field-assisted refrigeration is a new physical method of food preservation, which not only does not contaminate food but also avoids adverse effects on the human body. The effect of spinach preservation under different magnetic field strength and electric field strength assisted refrigeration was investigated, with conventional refrigerator preservation being used as a control. Results showed that the magnetic field intensity of 40Gs reduced the respiratory intensity, weight loss rate, and membrane permeability of spinach by 10.48%, 1.47%, and 1.98%, respectively, and increased the titratable acid content by 2.51%. The electric field intensity of 25 kV/m reduced the respiratory intensity, weight loss rate, membrane permeability, and titratable acid content of spinach by 16.6%, 3.4%, 5.5%, and 0.1%, respectively. That only lower magnetic field strengths and electric field strengths can have a positive effect on the preservation of spinach.