Pulsed electric field (PEF) is a novel non-thermal treatment designed to retain the quality of fruits and vegetables (F&V) during postharvest processing. PEF aids in microbial control and helps maintain several attributes, including the physical and chemical properties of F&V. This review outlines the requirements and advances in electrical systems applied in PEF for F&V. Additionally, it examines the effects of PEF application on antioxidant activity, color, texture, weight loss, and other chemical properties that affect the shelf life of F&V.
The review also highlights the applicability of PEF technology as a pretreatment to assist in the design of sustainable bio-refineries based on F&V. PEF pretreatment enhances the extraction of valuable bioactive compounds and maintains quality characteristics of F&V, such as color, phytochemicals, antioxidant capacity, proteins, volatile compounds, and sensory attributes. Furthermore, the study points out that electroporation of the cell membrane by PEF treatment enhances mass transfer during the drying and moisture loss processes of F&V. This rapid treatment application leads to significant reductions in processing time and total energy consumption compared to traditional methods.
The adaptability and scalability of PEF make it suitable for applications ranging from small-scale operations driven by supermarket demand to larger food units. However, PEF has limitations in the postharvest process of F&V, primarily due to the potentially high energy costs associated with the technology. Additionally, PEF cannot guarantee the inactivation of all microorganisms, particularly spores and certain resilient bacterial strains that can cause microbial regrowth during storage.
Overall, PEF technology can increase the yield obtained from extraction and extend shelf life, which is essential for processing facilities and beneficial to consumers.
Rashvand, Mahdi & Kazemi, Amirali & Nikzadfar, Mehrad & Javed, Tasmiyah & Luke, Leo & Kjær, Katrine & Feyissa, Aberham & Millman, Caroline & Zhang, Hongwei. (2025). The Potential of Pulsed Electric Field in the Postharvest Process of Fruit and Vegetables: A Comprehensive Perspective. Food and Bioprocess Technology. 1-29. 10.1007/s11947-025-03799-5.
Source: Research Gate