Effect of Magnetic Field Technology on Preservation Quality of Fresh-cut Apple

[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.