Postharvest Exposure to Magnetic Fields Influences the Activity and Quantity of Antioxidants in Potatoes During Storage

Publication Type

Journal Article

Journal Name

Food and Bioprocess Technology

Publication Date

1-1-2025

Abstract

A novel technique for preserving potatoes using magnetic fields (MF) was developed as the aim of this study. The effects of sources of magnetic fields: direct current (DC) and alternating current (AC), and magnetic field intensity (1. 2, and 3 mT) on the antioxidants of potatoes after storage in two different stores: control store (a pitch-dark store) and commercial store (one with varying light intensities) were investigated. Double Helmholtz coils were used to generate MF. The coils were supplied with either DC or AC. Potatoes were then exposed to MF and stored in either of the stores. At the end of storage, antioxidants analyses were done using conventional procedures. Exposing potatoes to 3 mT of AC MF and storing them in the control store significantly increased the content of ascorbic acid by 37% in comparison to the fresh tubers. Similarly, exposing potatoes to 3 mT of DC MF with storage in the control store and 3 mT of AC MF with storage in the commercial store resulted in an 11% and 21% increase in carotenoids, respectively. The majority of samples that were exposed to DC MF had antioxidant activities that were not significantly different to that of fresh tubers which were not stored. The results revealed that the use of MF may be a promising approach for the increased production and preservation of antioxidants in potatoes during their postharvest storage.

Keywords

Antioxidants, Magnetic fields, Phytonutrients, Postharvest loss reduction, Potato storage

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