Quantified low voltage electrostatic field: The effects of intensity on cherry tomato preservation and mechanism

Low voltage electrostatic field (LVEF), a novel non-thermal processing technology, shows promise for food preservation. However, the absence of clear definition and quantification of the core concept "low voltage" obstructs the effective application of LVEF. This study assessed the efficiency of various LVEF intensities (100, 200, 300 V) on cherry tomato preservation, revealing significant differences in preservation efficiency. Compared to the control, samples treated with different intensities showed varied reductions in weight loss (6.26-25.45 %), firmness changes (5.17-28.91 %), and decay incidence (47.91-70.89 %). Quantitative analysis elucidated that the differential preservation efficiency may arise from a dose-response relationship between electric field strength and hydrogen peroxide (H2O2) content, identifying an optimal H2O2 content range of 21.18-27.01 mmol kg(-1) for the effective preservation of cherry tomatoes under LVEF. These findings highlight the importance of precise LVEF intensity control for effective food preservation and offer insights for developing optimal LVEF treatment intensities for diverse produce.