Static magnetic fields (SMFs) comprise a promising nonthermal postharvest technology with demonstrated broad potential for fruit and vegetable preservation. However, their effects on fresh products under cold chain transportation vibration conditions have not been sufficiently studied. In this study, celery was selected as a representative leafy vegetable, and SMFs (0–10 mT) were integrated with simulated cold-chain transportation conditions (3 Hz, 4°C) to quantitatively evaluate their effects on celery quality during cold-chain transportation and storage. The results demonstrated that optimal intensities of SMF could effectively mitigate chlorosis and yellowing of the celery petioles during simulated cold-chain storage and transportation, as evidenced by the lower surface lightness value (L*) and, higher hue angle, and chlorophyll content relative to those of the control. At the end of storage, 2 and 6 mT SMFs significantly enhanced firmness by 11.42% and 5.24%, and fracturability by 12.62% and 19.52%, respectively. Meanwhile, 2, 6, and 10 mT treatments increased the soluble solid content by 6.13%, 8.04%, and 4.35%, respectively. Water distribution and state results revealed that SMF treatment could effectively inhibit water migration in petioles and delay their physiological senescence, thereby maintaining a uniform water distribution in petiole tissues while retaining a relatively high moisture content. Moreover, 2, 6, and 8 mT SMFs remarkably preserved the cellular integrity of the parenchyma tissues. Additionally, the SMF treatment contributed to the retention of key flavor compounds and suppressed the accumulation of off-aroma substances. • SMF maintains celery quality under cold-chain vibration. • SMF inhibits yellowing and softening of celery. • SMF reduces water migration, delays senescence and preserves cell structure. • SMF retains flavor characteristics and reduces off-odors.
Luo et al. (2026) studied this question.