Effect of High Intensity Pulsed Electric Fields on Antioxidant Substances of Postharvest Ginger
The antioxidant substances of ginger are extremely easy to degrade in the process of store and its quality and economic value are also degraded. The effects of high intensity pulsed electric field (HIPEF) treatment on the SOD, POD, PPO, Vc, total flavonoid, polysaccharide were studied. The results show that 0.8kV/cm for 5min treatment of HIPEF can maintain the cell membrane integrity, restrain the relative electric conductivity, maintain the high water content and the content of antioxidant substances, enhance the SOD and POD activity, restrain the PPO activity and the degradation of Vc , total flavonoids and polysaccharide, and inhibit the enzymatic browning of ginger to some extent, so that the quality of postharvest ginger during storage are kept well and more long time.
Y. Z. Han and S. Y. Song, "Effect of High Intensity Pulsed Electric Fields on Antioxidant Substances of Postharvest Ginger", Applied Mechanics and Materials, Vol. 140, pp. 319-323, 2012