Zvitov R, Schwartz A, Zamski E, Nussinovitch A
Institute of Biochemistry, Food Science and Human Nutrition, The Hebrew University of Jerusalem, Faculty of Agricultural, Food and Environmental Quality Sciences, P.O. Box 12, Rehovot 76100, Israel.
Biotechnol Prog. 2003 May-Jun;19(3):965-71. doi: 10.1021/bp034022b.
Intact plant tissues (of hypocotyls, radicles, cotyledons and leaves) were contracted by applying a low DC electrical field through them. Stomatal opening as a result of the electrical treatment of leaves was observed, presumably due to the differential influence of the electrical treatment on guard cell turgor pressure versus turgor pressure of the surrounding epidermal cells. In addition, leakage of minerals from the treated leaves was detected (higher contents of potassium, sodium, calcium and sulfur), as was leakage of betanin from electrically treated red beet roots (higher OD value of the immersion solution with increasing time of applied electrical field). Application of such a treatment can be used for initial drying or as part of another more drastic drying method. The advantages of this method lie in its nonthermal character and its potential to increase the quality of processed foods by maintaining their "like-fresh" quality, e.g., fruits and vegetables that are less damaged by browning. An understanding of the mechanism involved in this nonthermal application can help in controlling the process and predicting its outcome.
完整的植物组织（下胚轴、胚根、子叶和叶片）通过施加低直流电场而收缩。观察到叶片经电处理后气孔开放，推测这是由于电处理对保卫细胞膨压和周围表皮细胞膨压的不同影响所致。此外，检测到经处理叶片中矿物质的渗漏（钾、钠、钙和硫含量较高），以及电处理红甜菜根中甜菜红素的渗漏（随着施加电场时间的增加，浸泡溶液的OD值升高）。这种处理方法可用于初步干燥或作为另一种更剧烈干燥方法的一部分。该方法的优点在于其非热特性以及通过保持其“似新鲜”品质来提高加工食品质量的潜力，例如减少因褐变而受损的水果和蔬菜。了解这种非热应用所涉及的机制有助于控制该过程并预测其结果。
