We developed a PEFsRSM preservation technique for regulating postharvest enzyme activity, secondary metabolites,cell membrane stability in bananas. The banana chilling injury under low temperature storage decreased by 50, while the shelf life of agricultural products increased by 1.4 fold. The technology can be tailored for different cropsfieldscan efficiently use power below 10 kWh for processing one ton of crops. We received the Republic of China invention patent No. I688342, published eight articles in international journals,received recognition from the 2021 National Agricultural Science Award Committee of Agriculture (R.O.C).

The success of this novel technology includes: 50 reduced banana chilling injury better than traditional refrigeration 1.1-fold higher inhibition of browning enzyme activities than chemical agents, 2-fold increased antioxidant capacity,1.4-fold prolonged shelf life. The novel technique can achieve samebetter-improved banana chilling injury outcome than chemical agentsmodified atmospheric packaging with adjusted PEFs. It also meets consumer expectations for no additives, has industrial advantages, such as batch processingeasy operation,promotes sustainable agricultural development.

This novel technique will mainly improve the chilling injury of climatic fruitsoptimize cold chain quality maintenance. Our team also developed several value-added methods that regulates postharvest respiration, microbial,energy transfer in agricultural products by electric field effects, including preservation parameters with 1-2-fold prolonged shelf life of domestic pineapples, persimmons,tilapia,a thawing process with 70 reduced damage of poultry meat by ice crystal. Thus, this innovative technique can extendimprove quality of various agricultural products.