DENBA+技术可利用高压静电，通过共振食品细胞中的水分子使其更为活性化，达到保持营养成分完整、延迟氧化、实现食材保鲜的目的，可与食品速冻保鲜配合使用。为系统地考察外加DENBA+静电场对冻藏草莓超声解冻后品质的影响，该实验以丹东九九草莓作为研究对象，通过对比分析感官评价、色差、硬度、汁液流失率、可溶性固形物、总糖、总酚等7项指标，探究草莓在外加不同强度DENBA+静电场条件下冻结对其解冻品质的影响。实验结果表明，经外加高低电场辅助草莓冻结解冻品质均优于空白对照组，且与2 000 V高强度DENBA+电场辅助冻结相比，经外加500 V低强度DENBA+电场辅助冻结后，感官评价综合分数最高，色差下降1.70%，硬度提高22.45%，汁液流失率下降27.72%；可溶性固形物含量提高8.16%、总糖含量提高4.79%、总酚含量提高9.90%，上述各项指标低电场辅助处理较高电场辅助处理效果更优且差异显著（P<0.05），其解冻特性呈现相对较好的状态，综合分析得出500 V的低电场辅助冻藏草莓的品质较优。

DENBA+ technology can use high-voltage static electricity to resonate the water molecules in food cells to make them more active, so as to maintain complete nutrients, delay oxidation, and preserve the freshness of ingredients (which can be used in combination with food quick-freezing preservation). In order to systematically investigate the effects of DENBA+ electrostatic field on the quality of frozen strawberries after ultrasonic thawing, in this experiment, Dandong Jiujiu strawberries was taken as the research object. The effect of freezing on the thawing quality of strawberries under the conditions involving different intensities of DENBA+ electrostatic field through comparing and analyzing seven indicators, including sensory score, color difference, hardness, juice loss rate, soluble solids, total sugars, and total phenolics. The experimental results showed that the freezing and thawing quality of strawberries assisted by high and low electric field were better than those of the blank control group. Compared with 2 000 V high-intensity DENBA+ electric field-assisted freezing, the fruits after 500 V low-intensity DENBA+ electric field-assisted freezing had the highest comprehensive score of sensory evaluation, while the color difference decreased by 1.70%, the hardness increased by 22.45%, the juice loss rate decreased by 27.72%, with the soluble solids content, total sugar content and total phenolic content increasing by 8.16%, 4.79% and 9.90%, respectively. There were significant difference in the above indicators between the low-intensity electric field-assisted approach and the high-intentsity electric field- assisted approach, with the former being better (P<0.05) and leading to better thawing characteristics. Comprehensive analysis showed that the quality of 500 V low electric field-assisted frozen strawberries was better.

国家重点研发计划项目（2022YFD2100803）；辽宁省农业攻关及产业化项目（2020JH2/10200036）；辽宁省教育厅重点攻关项目（LJKZZ20220089）；大学生创新创业训练计划项目—创新训练项目（202210157029）