Based on the mechanism of temperature shock treatment and electromagnetic effect for food preservation,this paper developed a novel food preservation method by combining alternating magnetic field and hotwater shock to process the postharvest fruits and vegetables. Compared with the single hot-water shocktreatment (HST) and the control without pre-treatment (CK), the alternating magnetic field and hot watershock treatment (MSHT) caused an increase of heating-rate of cucumbers’ tissues during treatment,membrane permeability and weight loss were reduced and the activities of catalase (CAT) increased underchilling stress. Furthermore, color difference of MSHT was the lowest of the three. The results suggest thatcucumbers could adapt to low temperature through hot water combined with alternating magnetic fieldpre-treatment induced tolerance.
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