| Chilling injury index, relative electronic conductivity and MDA content of kidney bean and green pepper storage at 5℃ and 2℃ respectively were decreased with treatment of electrostatic field, peroxide degree and damage of membrane was reduced as well. Surface rust index of kidney bean was decreased by electrostatic field, but the rotten ratio of green pepper was no differentia. But as to eggplants of storage at 2℃, chilling injury hasn't be reduced by electrostatic field. Chilling injury and surface rust of kidney bean was reduced with electrostatic field when storage at 4℃, damage of membrane and respiration rate was restrained, and decline of soluble protein content was delayed with the treatment of electrostatic field. On the other hand, SOD, POD activity of the antioxidase enzyme was increased by electrostatic field, it boost up the ability of eliminating active oxygen species, thus enhances the chilling injury defense of vegetable.Different intensity electrostatic field could reduce chilling injury of kidney bean differently at 4℃, and that when the intensity is between -140kV/m~-200kV/m can obtain the best result of chilling injury index, surface rust index, weight loss. According to the study of effect of electrostatic field on chilling injury of kidney bean at various temperature(2℃, 4℃, 6℃), the lower temperature of storage, the worse of chilling injury and surface rust. Different temperature has different effect at the reduction of chilling injury caused by electrostatic field. Minus Electrostatic field has better effect of reduce chilling injury of kidney bean. Storaged at 7 ℃, electrostatic field can reduce rotten ratio and surface rust index of kidney bean; it indicated that electrostatic field has the effect of kidney bean preservation.
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