Pulsed electric fields (PEFs) are often used to pretreat
foods
to enhance subsequent processes, such as drying, where maintaining
food product quality is important for consumer satisfaction. This
study aims to establish a threshold PEF exposure to determine the
doses at which electroporation is viable for use on spinach leaves,
wherein integrity is maintained postexposure. Three numbers of consecutive
pulses (1, 5, 50) and two pulse durations (10 and 100 μs) have
been examined herein at a constant pulse repetition of 10 Hz and 1.4
kV/cm field strength. The data indicate that pore formation in itself
is not a cause for loss of spinach leaf food quality, i.e., significant
changes in color and water content. Rather, cell death, or the rupture
of the cell membrane from a high-intensity treatment, is necessary
to significantly alter the exterior integrity of the plant tissue.
PEF exposures thus can be used on leafy greens up until the point
of inactivation before consumers would see any alterations, making
reversible electroporation a viable treatment for consumer-intended
products. These results open up future opportunities to use emerging
technologies based on PEF exposures and provide useful information
in setting parameters to avoid food quality diminishment.