Effects of high voltage electrostatic field treatment on post-harvest physiology of Kiwifruit

Kiwifruit is a respiratory climactic fruit, which is fresh-keeping on sale only 10–15 days for its physiology under high temperature and high humidity, and then softening, deteriorating and rotting. So prolonging the fruit storage life of Kiwifruit is the key problem to solve. At present, the biological enzyme and ethylene of Kiwifruit rapid increasing were delayed with controlled atmosphere at low temperature, but energy was consumed greatly and fruit cost was effected during the time. The method provided in this paper try to find a new path to solve Kiwifruit fresh-keeping under high voltage electrostatic field. Post-harvest Kiwifruit was processed with 175 KV/m uniform high voltage electrostatic field, after 17–30 days, the effects of physiological and biochemical of Kiwifruit were analyzed. Compared to that of control group, the result is proved that biological enzyme and ethylene of Kiwifruit were delayed, and its ripening and senescence were postponed. Kiwifruit was kept fresh with high efficiency and energy saving as well by choosing appropriate parameters.