ArticleFoods (Basel, Switzerland)2024
A New Strategy for Enhancing Postharvest Quality of Sweet Cherry: High-Voltage Electrostatic Field Improves the Physicochemical Properties and Fungal Community.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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Who cites it
2 citing papers in PubMed.
- Dynamic flavor profiles in sweet cherry during cold storage: integrated multi‑omics and volatile profiling reveals regulatory networks underlying flavor deterioration.NPJ science of food · 2026Article
- Effects of the Combined Treatment of NO and HVEF on the Flavor Quality of Muscat Grapes During Cold Storage.Journal of food science · 2026Article
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Authors and funding
9 authors.
Funding
Abstract
Sweet cherry has a short shelf life due to the occurrence of senescence and fungal infection after harvest. This study aimed to study the effects of high-voltage electrostatic field (HVEF) on the physicochemical properties and fungal composition of sweet cherry during cold storage. The experiments were conducted at 4 °C for 28 days and the quality indicators were determined every 7 days during the period of storage. The fungal composition on sweet cherry was determined using high-throughput sequencing. The results showed that HVEF could better maintain the total soluble solids and inhibit the respiration of cherries. The decay incidence in sweet cherries was decreased by HVEF during cold storage. High-throughput sequencing revealed that HVEF could alter the fungal community and increase the fungal diversity on sweet cherries. Compared with the control group, HVEF decreased the abundance of
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