Study of the effect of extremely low frequency electromagnetic fields treatment of fresh tomatoes on quality and safety during storage

Abstract. Tomato (Solanum lycopersicum L.) is one of the most widespread and cultivated crops in the world. Fresh tomatoes contain chemical compounds such as acids, sugars, aldehydes, ketones, etc., which give the fruits an attractive taste and aroma, making them highly sought after by consumers. In addition, tomatoes are rich in valuable nutrients (vitamins, minerals, polyphenols, etc.). However, a distinctive feature of fresh tomatoes is that, due to their high moisture content, they are susceptible to active microbiological spoilage, as well as due to their metabolic characteristics, they ripen quickly and, as a result, have a short shelf life, especially under unsuitable conditions. In this regard, it is relevant to study the effect of pretreatment with extremely low frequency electromagnetic fields of fresh tomatoes on quality and safety indicators, which affects the duration of their storage. In this work, the following parameters of treatment with extremely low frequency electromagnetic fields were studied: the frequency of electromagnetic induction of 16, 24, 32 and 40 Hz with a treatment duration of 10 to 40 minutes (with an electromagnetic induction value of 3 mT), and the effect of treatments on weight loss, vitamin C content, and microbiological contamination of fruits. As a result, optimal treatment modes of extremely low frequency electromagnetic fields of fresh tomatoes have been determined, ensuring a long shelf life of tomatoes. Key words: fresh tomatoes, extremely low frequencies electromagnetic fields treatment, quality indicators, safety, microbial contamination