Abstract
The effect of alternating current high electric field (HEF) on the quality of green yuzu fruit during storage was investigated. The fruit were packed in polyethylene bags (180×270mm, 0.03mmthickness) and exposed to HEF (105kV/m : 60min, 430kV/m : 20min, 430kV/m : 120min). After the treatments, they were stored in a dark room at 2, 10 and 30°C, respectively. The weight loss of the fruit, pH, titratable acidity and total soluble solid of the juice, surface color, firmness and chlorophyll content of the peel were monitored during the storage. The HEF treatment on yuzu fruit reduced the evaporation of water, and retarded degreening of peel as shown by L*, a*, b* values and chlorophyll content. The acidity in the juice of treated fruit was reduced as compared to that of the control.
