Exploration of induced electric field on physicochemical, nutritional and microbiological quality of kiwifruit juice during storage

Induced electric field (IEF) technology is an emerging method for liquid food treatment, aimed at improving product quality. However, research on the shelf life and quality of IEF-treated juice under various storage conditions remains limited. This study investigated the shelf-life stability and quality characteristics of kiwifruit juice following IEF treatment (1800 V, 45 kHz for 7.7 s) during storage at 4 and 25 °C for 30 days, comparing it with pasteurization (92 °C for 2 min) and ultra-high temperature (UHT, 121 °C for 5 s) treatments. The IEF group showed minimal color change at 4 °C, with a Δ E value of only 1.8. The germicidal efficacy of IEF treatment with current processing conditions was comparable to pasteurization, but it retained color, flavor, and nutrients better. At the end of storage, the phenolic content in the IEF group was higher than in the pasteurization group (111.77 mg GAE/100 g at 4 °C and 105.59 mg GAE/100 g at 25 °C). GC-MS analysis indicated IEF delayed the degradation of aldehydes and accumulation of alcohols. This suggests that IEF technology is conducive to fruit juice processing by lowering treatment temperatures and reducing residence times while maintaining product quality. Further research is sitll to optimize IEF processing parameters specifically for kiwifruit juice. • Research on the quality of IEF-treated juice under various storage conditions remains limited. • IEF better retained the content of phenolics, flavonoids, and vitamin C. • IEF treatment improved the flavor and color stability. • Germicidal efficacy of IEF treatment (1800 V, 45 kHz for 7.7 s) was comparable to pasteurization (92 °C, 2 min). • IEF reduced processing time and sterilization temperature of kiwifruit juice.