Shelf-life prediction of strawberry at different temperatures during storage using kinetic analysis and model development

Wang, Wenjun; Hu, Weixin; Ding, Tian; Ye, Xingqian; Liu, Donghong

Angol nyelvű Tudományos Szakcikk (Folyóiratcikk)
Megjelent: JOURNAL OF FOOD PROCESSING AND PRESERVATION 0145-8892 1745-4549 42 (8) Paper: e13693 , 9 p. 2018
  • SJR Scopus - Chemical Engineering (miscellaneous): Q2
Azonosítók
Szakterületek:
    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.
    Hivatkozás stílusok: IEEEACMAPAChicagoHarvardCSLMásolásNyomtatás
    2020-08-04 22:36