Effect of combined alternating magnetic field and hot water shock treatment on the preservation of cucumbers.

Based on the mechanism of temperature shock treatment and electromagnetic effect for food preservation, this paper developed a novel food preservation method by combining alternating magnetic field and hot water shock to process the postharvest fruits and vegetables. Compared with the single hot-water shock treatment (HST) and the control without pre-treatment (CK), the alternating magnetic field and hot water shock treatment (MSHT) caused an increase of heating-rate of cucumbers’ tissues during treatment,
membrane permeability and weight loss were reduced and the activities of catalase (CAT) increased under chilling stress. Furthermore, color difference of MSHT was the lowest of the three. The results suggest that cucumbers could adapt to low temperature through hot water combined with alternating magnetic field pre-treatment induced tolerance.