关键词: 交变电场, 乙烯, 催熟, 冰箱

Abstract: Primarily investigates the metabolic characteristics of fruits and vegetables under alternating electric fields, providing a preliminary assessment of the preservation mechanisms of these fields. This research aims to offer a foundation for future applications in refrigerator environments. Evaluates the actual effects of the electric field by analyzing its impact on the sensory qualities of fruits and vegetables, ethylene release metabolism, and respiratory intensity metabolism under refrigerator conditions. Test results indicate that under low electric field conditions (30 V~100 V), the metabolism of fruits and vegetables, as well as ethylene synthesis metabolism, are inhibited. These conditions are favorable for the long-term storage of food materials. Conversely, under relatively higher electric field conditions (500 V~1000 V), the metabolic intensity and ethylene synthesis volume of the food materials increase, which is beneficial for the ripening of immature, climacteric fruits and vegetables.

Key words: Alternating electric field, Ethylene, Ripening, Refrigerator