# Effect of Magnetic and Electrical Fields on Yield, Shelf Life and Quality of Fruits
## 2 Effect of Magnetic Fields and Electrical Fields on the Growth, Development, and Yield of Fruit
### Effect of Magnetic Fields and Electrical Fields on Fruit Quality  
Magnetic and electrical fields affect various plant characteristics and stimulate the growth of the plant. Strengthening the anabolic processes taking place in the plant by applying an electric and magnetic field may lead to an improvement in the quality of the fruit [5, 9, 15, 18, 65, 106, 112, 113, 120, 121]. A summary of the effect of MF and EF on fruit quality is presented in Table 3. \begin{table}
\begin{tabular}{c c c c} \hline
**Variety** & **Method** & **MF Parameter** & **Effect** & **References** \\ \hline Apple & & PMF 5–100 mT & Increase in extract content for \\ _Gloster_ & Fruit treatment & AMF 50–150 uT & 100 uT, 8\% more fructose and 25\% \\ _Jonagold_ & during growth and & and 5–100 mT & more glucose were produced in \\ _Ligol_ & ripening on the tree & for 5 min with 6 & the fruits stimulated \\ _Rubin_ & & replicates each & during ripening \\  & & for 7 days & Decrease in the phase change, time \\  & & PMF 0–20 mT & with PMF consumes less energy, \\ \multirow{4}{*}{Cherry fruits (_Prunus avium_)} & & & \\  & Fruit treatment & AMF 0–2 mT & the average ice crystal area & [PERSON] et al., 2021 \\  & & During freezing & achieved & [123] \\  & & process & a reduction of 67\% and 78\% with \\  & & & PMF and AMF, respectively \\ Mandarin _Balady_ & Irrigating trees & & Increase in firmness, total soluble \\ and _Fremont_ & with magnetic & MF in the range of & solid, vitamin C, fruit weight and \\  & water & 3.5–136 mT & yield, but decrease in total acidity \\  & Treatment of intact & & Increase in firmness, soluble solids \\  & fruit using 2 & & (after 15 min), decrease in \\ Melon & parallel couples of & AMF 2 mT for 5, 10, 15, & decomposition rate and titratable \\ _Hetao_ & coils, & & acid (after 2 days) \\  & then cut in pieces & & \\  & and stored & & \\  & & SMF 5–100 mT, & \\ Strawberries & Fruit treatment & AMF 50–150 uT & Increase in fructose content for \\ _Elkat, Ventana_ & during vegetation & and 5–100 mT & 100 uT and with a frequency of \\ _Honeyoe_ & time on plants & for 5 min with & 50–100 Hz \\  & & 5 replicates each 5 days & \\  & Irrigation of trees & MF & Increase in heavy metal content \\ Tomato & with & MF & (Pb). No differences in vitamin \\  & magnetic water & 12.4, 31.9, 71.9 mT & content (A and C) \\  & Fruit treatment & & Using (CD), increase in weight \\  & with needle and & & loss, soluble sugar concentration, \\  & plate electrode (CD) & EF & respiration and decrease in degree \\  & or 2 parallel & +/\(-\)1.25 kV/cm & of change of hue. \\  & plates (PP), & within storage & Using (PP), decrease in weight \\  & reversed EF and & & loss, soluble sugar concentration \\  & forward EF & & and respiration \\ \hline \end{tabular}
\end{table} 
Table 3: Summary of the total effect of magnetic fields and electrical fields on fruit quality. Researchers irrigated the plants with magnetic water to enhance the quality of the fruit. [PERSON] et al. (2015) indicated an increase in the total soluble solids of mandarin fruits when irrigation aqua was subject to a magnetic field in comparison with the control [86]. This may be due to increasing ion mobility and ion uptake and in the activities of antioxidant enzymes. They also stated that, in comparison with the control, there is an increase in fruit firmness of one variety and of the vitamin C content of fruits expressed as ascorbic acid/100 mL of fruit in both varieties when treated with magnetic water [86]. This same trend in comparison with that of the control was found by [PERSON] and [PERSON] (2016) for the content of vitamins A and C when magnetic water was used for the irrigation of tomatoes. The highest values of these parameters were recorded at magnetic field values of 124 G and 719 G, respectively [126]. The treatment of whole fruit with a field improved their structural properties. The study of [PERSON] et al. (2010) also showed an increase in firmness of strawberry fruits of up to 30% using an AMF of 50-150 uT in comparison with the control [94].