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<p>Improving post-harvest preservation of fruits is vital for reducing food loss and supporting global food security. This study investigates the potential of pulsed magnetic field (PMF) treatment as a sustainable pre-freezing intervention to maintain the microstructural and nutritional integrity of mango, a widely consumed tropical fruit. Fresh and thawed mango samples were analyzed using scanning electron microscopy (SEM) integrated with energy dispersive spectroscopy (EDS) to evaluate microstructure and elemental composition after PMF-assisted freezing at −18&#xa0;°C. PMF pretreatments were applied at varying intensities (9, 14, and 20&#xa0;T) and durations (5, 10, and 15&#xa0;min), with untreated samples serving as controls. Key elements such as carbon, nitrogen, potassium, calcium, and iron, etc. which are critical for human nutrition were examined. Results demonstrated that PMF-treated mango retained more stable microstructures and higher elemental content compared to untreated frozen samples. These findings suggest that PMF pretreatment enhances the quality and nutrient retention of frozen mango, contributing to reduced food waste, improved shelf-life, and more responsible food processing practices. This approach supports the food industry's shift toward sustainable technologies in alignment with the UN Sustainable Development Goals of zero <i>hunger</i> and responsible consumption and production<b>.</b></p>

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Assessment of microstructural and elemental changes in mango tissue induced by pulsed magnetic field pretreatment and freezing using SEM–EDS

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年4月18日

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  • Kehinde Peter Alabi,
  • Ayoola Patrick Olalusi,
  • John Isa,
  • Amos Anuoluwapo Olawale

摘要

Improving post-harvest preservation of fruits is vital for reducing food loss and supporting global food security. This study investigates the potential of pulsed magnetic field (PMF) treatment as a sustainable pre-freezing intervention to maintain the microstructural and nutritional integrity of mango, a widely consumed tropical fruit. Fresh and thawed mango samples were analyzed using scanning electron microscopy (SEM) integrated with energy dispersive spectroscopy (EDS) to evaluate microstructure and elemental composition after PMF-assisted freezing at −18 °C. PMF pretreatments were applied at varying intensities (9, 14, and 20 T) and durations (5, 10, and 15 min), with untreated samples serving as controls. Key elements such as carbon, nitrogen, potassium, calcium, and iron, etc. which are critical for human nutrition were examined. Results demonstrated that PMF-treated mango retained more stable microstructures and higher elemental content compared to untreated frozen samples. These findings suggest that PMF pretreatment enhances the quality and nutrient retention of frozen mango, contributing to reduced food waste, improved shelf-life, and more responsible food processing practices. This approach supports the food industry's shift toward sustainable technologies in alignment with the UN Sustainable Development Goals of zero hunger and responsible consumption and production.