Effects of electrolyzed functional water and electrostatic field treatment on postharvest physiology of strawberry fruit

Effect of electrolyzed functional water and electrostatic field on postharvest physiology of strawberry fruit(Fragariax ananassa Duch cv. Xindu 2), mature strawberry were treated immediately with electrolyzed functional water and electrostatic field(-50 kV/m) every day after harvest, and then stored at 0℃, 90% relative humidity for 18 days. The results show that respiration rate and ethylene production of strawberry fruits are inhibited significantly by electrolyzed functional water treatment. But there is only a slight decrease of ethylene production and no obvious effects on respiration rate by electrostatic field treatment. Moreover, electrolyzed functional water and electrostatic field treatment also delay the decline of firmness and increase of relative electric conductivity of strawberry fruit during storage. All results suggest that electrolyzed functional water and electrostatic field treatment are effective for prolonging the shelf-life of strawberry fruit during storage and the former is better.