@article{Chu:341374,
      recid = {341374},
      author = {Chu ,Le and Shen, Jie and Li, Gen and Song, Ye and Ma,  Yinfei and Liu, Guangpeng and Wu, Maoyu and He, Fatao and  Zhao, Yan},
      title = {Effect of Magnetic Field Technology on Preservation  Quality of Fresh-cut Apple},
      journal = {Asian Agricultural Research},
      address = {2023-03-20},
      number = {1812-2024-1648},
      month = {Mar},
      year = {2023},
      abstract = {[Objectives]The paper was to study the effect of magnetic  field technology on physicochemical properties of fresh-cut  apple during storage. [Methods]Using fresh-cut apples as  materials, magnetic field assisted refrigeration and  conventional refrigeration control groups were set up, and  the preservation effects of magnetic field assisted  refrigeration on fresh-cut apples were tested by measuring  the changes of microorganisms and physicochemical  indicators. In this experiment, the conditions of magnetic  field assisted refrigeration group was set as follows:  temperature 4 ℃, magnetic field intensity 5 mT, static  magnetic field, and storage for 6 d. [Results]At 6 d post  storage, the weight loss rate, total number of colonies and  total number of fungi of fresh-cut apples increased; the  L*value and hardness showed a downward trend; the soluble  solid content first increased and then decreased; and the  total acid decreased first and then increased. The above  indicators in magnetic field assisted refrigeration group  changed more gently than that in conventional refrigeration  group. Compared with conventional assisted refrigeration,  the weight loss rate of fresh-cut apples treated by  magnetic field combined with 4 ℃ refrigeration was reduced  by 68.00%; the hardness was increased by 12.23%; the total  number of colonies and total number of fungi were reduced  by 64.15% and 37.50%; and the L*value did not change much.  High content of soluble solids and total acid was  maintained. [Conclusions]Magnetic field assisted  refrigeration delays quality deterioration of fresh-cut  apples during storage, prolongs shelf life, and further  improves their edible quality and commodity value.},
      url = {http://ageconsearch.umn.edu/record/341374},
      doi = {https://doi.org/10.22004/ag.econ.341374},
}