Application of Magnetic Fields in Low‐Temperatures Storage of Fruits and Vegetables

ABSTRACT The nutritional value and sensory properties of fresh fruits and vegetables can be significantly affected by their short shelf life. Freezing and cold storage technologies are superior methods to prolong the shelf life of fresh fruits and vegetables. However, traditional freezing and cold storage methods often contribute to the loss of nutrients, compromised cellular structure, and diminished sensory attributes. Numerous studies have shown that magnetic fields (MFs) enhance supercooling, inhibit the growth of ice crystals, and reduce freezing time, thereby preserving food quality and improving cold storage efficiency, ultimately extending shelf life. This review elucidated the operational mechanisms and impacts of MFs on refrigeration and freezing processes. Additionally, it provides a comprehensive summary of the applications and effects of various types of MFs on fruits and vegetables. Furthermore, the mechanisms and effects of various techniques assisted MFs and influence of MFs in fruits and vegetables were summarized. Finally, the shortcomings and future development trends of MFs are discussed. This review provides valuable insights into the advancement of MFs in designing products with optimized low‐temperatures storage techniques and conditions.