The impact of high voltage electrostatic field on the storage quality and metabolism of Chinese kale

In response to the current diversity of vegetables and the limitations of storage and preservation techniques caused by their propensity for spoilage and deterioration during transportation due to vigorous tissue metabolic activity, microbial activity, and moisture loss, this study focuses on the impact of High Voltage Electrostatic Field (HVEF) on the storage quality and metabolism of Chinese kale. Experimental data reveal that HVEF significantly inhibits respiration and reduces peak respiration during the storage of Chinese kale. It also effectively maintains storage quality attributes such as color, moisture, and chlorophyll content, thereby extending storage time. Further metabolomic studies show significant differences in the metabolite spectra between the HVEF-treated group and the control group, involving metabolites of vitamins, flavonoids, and alkaloids. Key metabolites such as valine, leucine, vitamin B6, ergonovine, thiamine, and β-lactose are significantly upregulated. In addition, enrichment pathway analysis indicates that HVEF significantly regulates the central carbon metabolism as well as the metabolism of alanine, aspartic acid, and glutamic acid. This study confirms the effect of HVEF in inhibiting the vitality of Chinese kale at the metabolic level. In conclusion, high-voltage electrostatic field treatment is considered a strategy that can effectively extend the storage period of Chinese kale and improve storage quality. This research provides a theoretical basis for the development of new vegetable storage preservation technologies.