Using a magnetic field in low-temperature storage of fruits and vegetables

DOI: 10.17586/1606-4313-2026-25-2-72-82
UDC 664.08.037

Using a magnetic field in low-temperature storage of fruits and vegetables

Burak Leanid Ch., Sapach Alexandr N., Pisarik Maksim I.

For citation: Burak L.Ch., Sapach A.N., Pisarik M.I. Using a magnetic field in low-temperature storage of fruits and vegetables. Journal of International Academy of Refrigeration. 2026. No 2. p. 72-82. DOI: 10.17586/1606-4313-2026-25-2-72-82 (in Russian)

Abstract
Freezing and cold storage technologies are effective methods for preserving and extending the shelf life of fresh fruits and vegetables. However, traditional freezing and cold storage methods often result in nutrient loss, disruption of cellular structure, and reduced organoleptic properties. The purpose of this article is to review the results of scientific research on the effects of magnetic fields on fruits and vegetables during freezing and low-temperature storage. Research and analysis have shown that various types of magnetic fields, such as static, alternating, and pulsed ones enhance supercooling, inhibit ice crystal growth, help reduce freezing time, preserve the quality of fruit and vegetable raw materials, and improve the efficiency of cold storage. However, further research is needed to thoroughly understand the mechanism of action of magnetic fields and determine optimal parameters for their use. Future research should focus on studying the effects of different types of magnetic fields on specific types of fruits and vegetables, optimizing the parameters, and identifying the most effective methods for processing and low-temperature storage of fruit and vegetable raw materials.

Keywords: fruits, vegetables, magnetic field, process, phase transition, freezing, quality, storage.

All references

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