Recent Advances in Electrostatic Field Technology for Enhancing the Post-Harvest Quality of Fruits and Vegetables: Mechanisms, Applications, and Future Perspectives

Post-harvest fruits and vegetables are highly susceptible to deterioration. Electrostatic field (EF) treatment has emerged as a promising physical preservation technique; however, its underlying mechanisms remain inadequately understood. This review examines the fundamental principles, advantages, and limitations of both high- and low-voltage EF preservation, and systematically summarizes the effects of EF treatment on the post-harvest quality attributes of fruits and vegetables. The proposed mechanisms involve synergistic actions, including protection of cellular structure, microbial regulation, retention of bioactive compounds, modulation of reactive oxygen species, and maintenance of mitochondrial redox homeostasis. Moreover, the combination of EF technology with refrigeration, modified atmosphere packaging, or electrolyzed water can further improve preservation efficacy. Future research should prioritize in-depth mechanistic studies, standardization of operational parameters, development of intelligent equipment, and expansion of integrated preservation systems, thereby providing theoretical and technical foundations for advancing post-harvest preservation of fruits and vegetables.