Impact of pulse electric field on the level of photon emission in selected soft fruits

In the food industry around the world, pulse electric field (PEF) is becoming one of the most popular methods of preserving food products at low temperature. PEF is an excellent alternative to standard food preservation processes (such as high temperature, changing water activity or pH, or adding preservatives), because it does not heat the product and does not lose valuable ingredients, while maintaining the health-promoting nature of food [1]. In turn, health-promoting ingredients in food show a greater ability to ultimately emit photons. Therefore, the level of photon emission in selected soft fruits was examined before and after the impact of the pulse electric field (PEF) on them. The mean values of photons emitted by the product samples were compared and the standard deviation was analyzed. The analysis of the results showed slight differences in the number of photons emitted, both between different types of fruit and between samples of the same fruit (before and after exposure to PEF).