Effect Of High Intensity Pulsed Electric Fields On The Antioxidant Substances Of Garlic,Onion And Ginger

The garlic,the onion and the ginger are the important vegetables,simultaneously is also the natural plant oxidation resistance material important origin.But the antioxidant substances are extremely easy to degrade in the process of store and affects the quality and the economic value.Summarising the technology can keep the vegetables fresh,developing and using the modern techology,seeking the new techology of store which can saving the energy,enhancesing the quality of the vegetables in store are the important methods to break the international markes of fruits and vegetables.The technology of store the fruits and vegetables in the electric field is a new concept which penetrates along with the biology electromagnetic theory research proposed.On the experiment of the studied on the predecessors,the effects of high intensity pulsed electric field(PEF) on the antioxidant substances of the garlics,the onions and the gingers were studied in this experiment,and discussed the effect and influence of the garlics,the onions and the gingers after treatmented by PEF.Experimental results in PEF show that:1.The effects on the garlics,the onions and the gingers treatmented by the different dlectrics field intensity of PEF are different,means that the PEF treatment existence the "value of threshold".2.They have different combinations of the dose(electric field intensity×treatment time) and the store temperature when different variety of the garlic,the onion and the ginger treated by PEF.The best treatment combination of the silver skin garlic is that the electric field intensity is 1.1kV/cm, the time is 10min and the store temperature is 20℃;The best treatment combination of the purple skin garlic is that the electric field intensity is 2.0kV/cm,the time is 10min and the store temperature is 5℃;The best treatment combination of the yellow skin onion and the purple skin onion is that the electric field intensity is 0.5kV/cm,the time is 10min and the store temperature is 5℃;The best treatment combination of the ginger is that the electric field intensity is 2.0kV/cm,the time is 10min and the store temperature is 5℃.3.PEF has a significant effect on restraining the relative electric conductivity of the garlics,the onion sand the gingers,maintaining the ceil membrane integrity,maintaining the high water content,keeping the qualities of store and lengthening the time of store.The effect on purple skin garlics are better than sliver skin garlics,and the effect of purple skin onions are better than yellow skin onions.4.The garlics,the onions and the gingers treated by PEF increase the activities of superoxide dismutase(SOD) and peroxidase dismutase(POD),and restrain the activities of Polyphenol oxidase.It can play a better role on enhancing the ability of defense free radical oxidation damage and the quality of store, also control the senescence of the garlics,the onions and the gingers.The activity of enzyme changing is stable when it stores in 5℃,the best time of treatment is 10min.After treated by the PEF,the effect of purple skin garlics are better than sliver skin garlics,and the effect on purple skin onions are better than yellow skin onions.5.PEF can restrain the reduction of antioxidant substances.The synthesis and accumulation of the flavonoids and the polyasccharides can be promoted by PEF in the initial period of stores,the dissolution of the flavonoids,ascorbic acids and polyasccharided can be suppressed in the process of stores.PEF has a significant effect on maintaining the content of antioxidant substances of the garlic,the onion and the ginger,strengthening the abilities of oxidation resistance and store.The best treanment time of flavonoids is 5min,the best treatment time of ascorbic acid and polyasccharide is 10min.The content of flavonoids changing is stabler when it storing under the 20℃.