Electromagnetic field assisted supercooling preservation technology of fresh-cut Hami melon: synergistic modulation on supercooled performance and physicochemical properties

Abstract Supercooling storage preserves the quality of fresh-cut fruits without ice formation, but its practical application is limited by instability. This study developed a supercooling preservation approach based on the synergistic application of a static magnetic field (30 mT) and a low-voltage electrostatic field (500 V/m) (SMF–LVEF) for fresh-cut Hami melon. Samples were treated with SMF, LVEF, and their combination, and compared with conventional refrigeration and the control without electromagnetic field treatment. Supercooling parameters and storage quality indicators, including physicochemical properties, microbial growth, and microstructure, were evaluated. The combined-field treatment maintained a stable supercooled state for up to 16 days at −5 °C and improved supercooling performance by lowering the nucleation temperature and increasing the degree of supercooling. It also delayed weight loss, texture softening, color change, reduced microbial growth, and preserved cell-wall integrity. Notably, the malondialdehyde content and total colony count were reduced by 46.21% and 36.70%, respectively, compared with refrigerated samples. These results indicate that combined electric and magnetic fields provide a promising strategy for improving supercooling stability and maintaining the quality of fresh-cut, high-moisture fruits.