Low voltage electrostatic field combined with ice-temperature to improve the quality of litchi during storage

Litchi is popular among consumers due to its delicious taste, however, the extremely short shelf life limits its commercial value. Few studies have been conducted to develop new technologies to extend the shelf life of litchi. Therefore, this study applied a novel technique (low voltage electrostatic field, LVEF) combined with ice-temperature (0 °C) treatment on litchi and evaluated its quality characteristics during storage. The results demonstrated that low voltage electrostatic field with ice-temperature storage (LVEF-IT) decreased malondialdehyde content, relative electrolyte leakage, and polyphenol oxidase and peroxidase activities, successfully delayed the start of peel browning. Additionally, it preserved the fruit pulp's excellent quality, which included high concentrations of soluble solids, ascorbic acid, and soluble protein. These findings imply that LVEF-IT treatment may be a novel technique for extending the storage time of litchi.