Inhibitory effect of low-voltage electrostatic field on postharvest black spot development in cauliflower

作者：Yiting Ren, Jianlou Mu, Yunxiang Wang, Alisdair R. Fernie, Xinyi Feng, Jiejie Tao, Chunmei Bai, Lili Ma, Tianyu Li, Yuelan Liu, Hua Han Chen, Jinhua Zuo, Yanyan Zheng · 发表于：Journal of Future Foods · 年份：2026 · DOI：10.1016/j.jfutfo.2025.12.026 · 被引用次数：2 · 研究领域：Postharvest Quality and Shelf Life Management、Magnetic and Electromagnetic Effects、Microbial Inactivation Methods

• LVEF inhibited decay-related microbes and reduced black spot formation in cauliflower. • LVEF enhanced nutrients by increasing amino acids, acids, sugars, and reducing alkaloids. • LVEF stabilized glucosinolates by suppressing DEGs in aromatic amino acid pathways. • LVEF reduced ROS bursts and boosted antioxidant capacity during storage. • LVEF stabilized energy metabolism via sugar metabolism, TCA cycle, and phosphorylation. Postharvest cauliflower rapidly deteriorates, typically exhibiting yellowing, tissue softening, off-flavor development, and black spot decay. effectively delayed quality loss and inhibited decay-associated microorganisms. LVEF reduced black spot formation and sensory degradation by limiting carbohydrate and amino acid catabolism and by modulating energy metabolism. Moreover, LVEF regulated the biosynthesis of aromatic and sulfur-containing amino acids and glucosinolates, thereby suppressing unpleasant odors and preserving cauliflower flavor up to 8 days postharvest. The treatment enhanced curd antioxidant capacity by preventing reactive oxygen species (ROS) bursts and promoting scavenging activity. Molecularly, LVEF altered the expression of genes involved in starch and sucrose metabolism ( sucrose synthase, β-glucosidase, β-fructofuranosidase ), the TCA cycle ( malate dehydrogenase, citrate synthase, ATP citrate lyase, aconitate hydratase ), and oxidative phosphorylation ( V-type ATPase subunit D-like, ATPase 2, plasma membrane-type-like ), thereby st...