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Therefore, the effects of a HVEF on cell wall modification related to mesocarp softening in avocados during storage were investigated, as well as physiological changes. Avocados were treated with 1\u2009kV\u2009cm\n                      <jats:sup>\u22121<\/jats:sup>\n                      for 120\u2009min and then packed into carton boxes. Fruit without an HVEF served as the untreated control. The fruit were subsequently stored at room temperature (25\u2009\u00b1\u20092\u2009\u00b0C) and 75\u2009\u00b1\u20095% relative humidity for 7\u2009days.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>RESULTS<\/jats:title>\n                    <jats:p>\n                      The results revealed that the HVEF had physiological affects by significantly delaying respiration rate and ethylene production. HVEF\u2010treated fruit maintained fruit firmness (15.34\u2009N), representing a 3.5\u2010fold (approximately 352%) increase compared with control samples (3.39\u2009N), and exhibited approximately 30% lower water\u2010soluble pectin (WSP) content (0.41\n                      <jats:italic>vs.<\/jats:italic>\n                      0.56\u2009g\u2009L\n                      <jats:sup>\u22121<\/jats:sup>\n                      ) at 3\u2009days after treatment. These changes were correlated with a negative relationship between firmness and WSP content. Additionally, the HVEF treatment significantly repressed the activities of key cell wall\u2010degrading enzymes: pectin methyl esterase, polygalacturonase, and pectate lyase. Fourier transform infrared spectroscopy \u2013 a molecular analysis technique \u2013 and principal component analysis \u2013 a statistical method for data interpretation \u2013 confirmed structural changes in the pectin. Furthermore, compared with the untreated control treatment, HVEF significantly maintained peel color and delayed a decrease in hue\u00b0 value.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>CONCLUSION<\/jats:title>\n                    <jats:p>These results indicated that HVEF could be an effective method for extending avocado shelf life by approximately 2\u2009days compared with the control, based on the delay in reaching the edible\u2010ripening stage (firmness &lt;\u200910\u2009N and hue\u00b0 &lt;\u200990\u00b0). Overall, HVEF treatment provides a non\u2010destructive and environmentally friendly approach to delay ripening and extend the postharvest shelf life of avocados under ambient conditions. \u00a9 2025 Society of Chemical Industry.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/jsfa.70328","type":"journal-article","created":{"date-parts":[[2025,11,18]],"date-time":"2025-11-18T11:23:45Z","timestamp":1763465025000},"page":"2126-2138","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Impact of high\u2010voltage electrostatic field on physiological changes and cell wall\u2010degrading enzymes in postharvest avocado fruit (\n                    <i>Persea americana<\/i>\n                    Mill.)"],"prefix":"10.1002","volume":"106","author":[{"ORCID":"https:\/\/orcid.org\/0009-0008-5955-8099","authenticated-orcid":false,"given":"Chairat","family":"Wiwatpachara","sequence":"first","affiliation":[{"name":"School of Crop Production Technology, Institute of Agricultural Technology Suranaree University of Technology  Nakhon Ratchasima Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7536-6563","authenticated-orcid":false,"given":"Thanawit","family":"Kulrattanarak","sequence":"additional","affiliation":[{"name":"School of Food Technology, Institute of Agricultural Technology Suranaree University of Technology  Nakhon Ratchasima Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Satoru","family":"Kondo","sequence":"additional","affiliation":[{"name":"School of Agro\u2010Industry Mae Fah Luang University  Chiang Rai Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7967-2816","authenticated-orcid":false,"given":"Sutthiwal","family":"Setha","sequence":"additional","affiliation":[{"name":"School of Agro\u2010Industry Mae Fah Luang University  Chiang Rai Thailand"},{"name":"Research Group of Postharvest Technology Mae Fah Luang University  Chiang Rai Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Takanori","family":"Saito","sequence":"additional","affiliation":[{"name":"Graduate School of Horticulture Chiba University  Matsudo Japan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Varit","family":"Srilaong","sequence":"additional","affiliation":[{"name":"Postharvest Technology Program, School of Bioresources and Technology King Mongkut's University of Technology Thonburi  Bangkok Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Samak","family":"Kaewsuksaeng","sequence":"additional","affiliation":[{"name":"Department of Plant Science, Faculty of Technology and Community Development Thaksin University  Phatthalung Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0003-1595-6531","authenticated-orcid":false,"given":"Sukanya","family":"Aiamla\u2010or","sequence":"additional","affiliation":[{"name":"School of Crop Production Technology, Institute of Agricultural Technology Suranaree University of Technology  Nakhon Ratchasima Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2025,11,18]]},"reference":[{"key":"e_1_2_8_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2017.02.016"},{"key":"e_1_2_8_3_1","unstructured":"USDA Avocados raw all commercial varieties(2023). 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