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To systematically evaluate these effects, drying rate, moisture distribution, microstructure, color, texture, and bioactive components (vitamins B and C, total phenolics, and DPPH antioxidant activity) were measured. The results indicated that HVEF pretreatment reduced the resistance to moisture migration within the material. This effect is supported by enhanced cell membrane permeability and the formation of tissue microchannels, which collectively shortened the total drying time by up to 16.7%. Under the specific IR\u2010HAD conditions tested, a pretreatment of 15\u00a0kV\/cm for 5\u00a0min was identified as the optimal parameter for fresh\u2010cut mango slices, effectively balancing drying efficiency with the retention of key quality attributes such as vitamin C, color, and chewiness. Low\u2010field nuclear magnetic resonance (LF\u2010NMR) and scanning electron microscopy analyses suggest that the structural modifications induced by HVEF, combined with infrared heating and hot\u2010air convection, constitute an integrated drying mechanism. By shortening the exposure to high temperatures, this method mitigated the severe thermal degradation of nutrients and inhibited browning and tissue hardening. While this approach provides a theoretical basis for efficient dehydration, the major limitations of this study include the lack of interactive experimental designs among processing variables and the reliance on lab\u2010scale trials using a single mango variety. Future studies are needed to evaluate its adaptability for industrial scale\u2010up.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71453","type":"journal-article","created":{"date-parts":[[2026,9,8]],"date-time":"2026-09-08T09:27:25Z","timestamp":1788859645000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["High Voltage Electrostatic Field Pretreatment Combined With Infrared Hot Air Technique for Fresh\u2010Cut Mango Slices: Drying Kinetics and Quality Evaluation"],"prefix":"10.1111","volume":"91","author":[{"given":"Weijie","family":"Zhou","sequence":"first","affiliation":[{"name":"State Key Laboratory of Food Science and Resources Jiangnan University  Wuxi China"},{"name":"Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring Jiangnan University  Wuxi China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8107-5212","authenticated-orcid":false,"given":"Min","family":"Zhang","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Food Science and Resources Jiangnan University  Wuxi China"},{"name":"China General Chamber of Commerce Key Laboratory on Fresh Food Processing &amp; Preservation Jiangnan University  Wuxi China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hao","family":"Shi","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Food Science and Resources Jiangnan University  Wuxi China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jingxing","family":"Li","sequence":"additional","affiliation":[{"name":"Yunnan INJA Intelligent Industry Investment Co. 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