Postharvest strawberry was stored at 4 degrees C, 15 degrees C, 25 degrees C, and
35 degrees C to study the quality variation during the storage. The results showed
that firmness, total sugar content (TSC), titratable acidity (TA), and ascorbic acid
(AA) content of postharvest strawberry had high correlations with the aerobic plate
counts (APC) changes. A kinetic model of microbial growth was established based on
modified Gompertz model in order to predict the shelf-life of postharvest strawberry.
Moreover, the model was verified by several indices such as R-2, A(f), and B-f. This
mathematical model at different temperatures fitted into the modified Gompertz model
with a high correlation coefficient (R-2 > 0.99). Predicted values were compared with
observed values, and bias factors and accuracy factors were all in the acceptable
range, indicating that this model had practical application.