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This study aimed to explore the impact of magnetic fields on the thawing time, water distribution, physicochemical properties, and microstructure of blueberries and to compare the results with those of air thawing (AT) and water immersion thawing (WT).<\/jats:p><\/jats:sec><jats:sec><jats:title>RESULTS<\/jats:title><jats:p>Magnetic field\u2010assisted air thawing (MAT) and magnetic field\u2010assisted water immersion thawing (MWT) reduced the thawing time by 15% and 34%, respectively, while reducing drip loss by 16% and 28%, respectively. Additionally, magnetic field\u2010assisted thawing effectively preserved essential nutrients and prevented the increase in polyphenol oxidases and peroxidases. Confocal laser scanning microscopy revealed that MWT better preserved the cellular structure of blueberries.<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSIONS<\/jats:title><jats:p>Magnetic field\u2010assisted thawing can shorten thawing times, reduce ice crystal damage to cells, and better maintain the quality of blueberries. This study proposes a new blueberry thawing method with high application prospects. \u00a9 2025 Society of Chemical Industry.<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.14318","type":"journal-article","created":{"date-parts":[[2025,4,29]],"date-time":"2025-04-29T06:15:36Z","timestamp":1745907336000},"page":"6106-6114","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":4,"title":["Effects of magnetic field\u2010assisted thawing on the physicochemical properties of blueberries"],"prefix":"10.1002","volume":"105","author":[{"given":"Rui","family":"Nian","sequence":"first","affiliation":[{"name":"College of Food Science and Technology, Bohai University National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products  Jinzhou 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