The flower bud is a deciduous shrub or small tree of the Rosaceae family. It was introduced to China in the 1990s and is mainly planted in the western Liaoning region. The flower bud is rich in flavonoids, anthocyanins, biphenyls, sorbate, cyanogenic glycosides, etc., and has pharmacological effects such as anti-oxidation, anti-cancer, anti-radiation and antitussive and antiasthmatic, and has good development prospects. Such as juice, fruit wine, dried fruit and so on. However, most of the current fruit and vegetable products use a heat sterilization process, which is often accompanied by the destruction of functional ingredients, greatly reducing the edible value of fruit and vegetable products.

As a safe and non-polluting non-thermal sterilization method, pulsed electric field can effectively reduce the changes in sensory quality and physical properties of food during processing, and thus has been widely studied and applied in the food field. At present, pulsed electric fields have been successfully applied to liquid foods such as milk, beer, wine, and tomato juice. However, the traditional pulse electric field sterilization equipment needs to provide a high voltage of several kilovolts to several tens of kilovolts to achieve the purpose of effectively killing microorganisms, and has high requirements on the pulse generator, and has a safety hazard to the operator, which greatly limits the safety. Pulsed electric field, an industrial application of non-thermal sterilization. Therefore, how to effectively kill microorganisms in the low voltage range has become a new topic in the research of pulsed electric field technology. In this paper, the effects of voltage, capacitance, resistance, dielectric conductivity and number of treatments on E. coli lethality were investigated in the low voltage range (≤400V) using the exponential decay wave acting on E. coli in the flower juice. Subsequent research provides a theoretical basis.