Chang Chao-Kai, Adi Prakoso, Mulyani Rizka, Lin Chun-Fu, Listyaningrum Ratna Sari, Santoso Shella Permatasari, Gavahian Mohsen, Hsieh Chang-Wei
Department of Food Science and Biotechnology, National Chung Hsing University, Taichung City 402202, Taiwan.
International Doctoral Program in Agriculture, National Chung Hsing University, Taichung City 402202, Taiwan.
Foods. 2025 Jan 8;14(2):166. doi: 10.3390/foods14020166.
This research investigates potential mechanisms of novel magnetic field (MF) treatments in inhibiting cell-wall-degrading enzymes, aiming to reduce weight loss and preserve the post-harvest quality of tomatoes ( L.) as a climacteric fruit. The optimization of the processing parameters, including MF intensity (1, 2, 3 mT), frequency (0, 50, 100 Hz), and duration (10, 20, 30 min), was accomplished by applying an orthogonal array design. In particular, the investigation delved into the underlying mechanisms by which MF impedes the activity of tissue-degrading enzymes, such as pectin esterase (PE), polygalacturonase (PG), and cellulase (Cx), during the storage period. The results showed that MF treatment delayed the increase in soluble solids by 1.5 times and reduced titratable acidity by 1.2 times. The optimal treatment conditions-2 mT, 50 Hz, and 10 min-achieved the most significant inhibition of weight loss (4.22%) and maintained tissue integrity for up to 21 days. Optimized MF significantly suppressed enzyme activity, with PE activity reduced by 1.5 times, PG by 2.8 times, and Cx by 2.5 times. Also, cross-sectional images and external appearance demonstrated that MF-treated tomatoes retained their internal tissue structure throughout the extended storage period. These findings suggest that MF treatments can effectively suppress the key enzymes responsible for tissue degradation, ultimately delaying weight loss and softening, preserving post-harvest quality, and contributing to sustainable food production and zero waste.
本研究探讨了新型磁场（MF）处理抑制细胞壁降解酶的潜在机制，旨在减少番茄（L.）作为跃变型果实的采后失重并保持其品质。通过应用正交试验设计对处理参数进行了优化，包括磁场强度（1、2、3 mT）、频率（0、50、100 Hz）和处理时间（10、20、30 min）。具体而言，该研究深入探究了磁场在储存期间阻碍组织降解酶（如果胶酯酶（PE）、多聚半乳糖醛酸酶（PG）和纤维素酶（Cx））活性的潜在机制。结果表明，磁场处理使可溶性固形物增加的时间延迟了1.5倍，可滴定酸度降低了1.2倍。最佳处理条件为2 mT、50 Hz和10 min，此时失重抑制效果最为显著（4.22%），并能使组织完整性维持长达21天。优化后的磁场显著抑制了酶活性，PE活性降低了1.5倍，PG降低了2.8倍，Cx降低了2.5倍。此外，横截面图像和外观表明，经磁场处理的番茄在延长的储存期内保持了其内部组织结构。这些发现表明，磁场处理可以有效抑制负责组织降解的关键酶，最终延缓失重和软化，保持采后品质，有助于可持续食品生产和零浪费。
