Open AccessShelf-life estimation of cauliflower based on total soluble solids by using the Arrhenius and Q10 approach
Author(s) -
Rita Khathir,
Raida Agustina,
Diswandi Nurba,
- - Syafriandi,
Dedi Fazriansyah Putra
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/365/1/012006
Subject(s) - postharvest , shelf life , arrhenius plot , arrhenius equation , q10 , mathematics , brix , horticulture , chemistry , analytical chemistry (journal) , statistics , botany , food science , chromatography , biology , activation energy , respiration , organic chemistry , sugar
The shelf-life information of cauliflower is very important for the good postharvest handling thus it can reduce loss facing by farmers or sellers. The study aimed to estimate the shelf-life of cauliflower based on its total soluble solid (TSS) by using Arrhenius and Q10 approach. The selected cauliflowers obtained from the local market were stored at extreme temperatures i.e. 50, 55, 60, 65 and 70°C. During storage, the TSS values were determined until the cauliflowers quality was broken. The TSS data were plot into a graph as linear model. The k values were the slope of the curve. The linear curve between ln k value and 1/T at unit of K performed the Arrhenius model. The storage at room temperature was also conducted to observe the actual shelf-life of cauliflower. Finally, by using the Q10 value, the shelf-life of cauliflower was estimated. Results showed that there were fluctuated changes of TSS during storage. At temperature of 50°C the incident increase of TSS was about 0.001%brix hourly, at temperature of 55°C the increase of TSS was about 0.005%brix hourly, whereas at temperature of 65 and 70°C, the incident decrease of TSS was about 0.001%brix hourly. The R-square values were very low from 3 to 43%. The Arrhenius model of the TSS changes in cauliflower was k = 4,3 × 10 −8 × e 3483/T (R 2 =12.7%). The Q10 value was 0.73, and the real shelf-life of cauliflower at 29°C was 5 days. The shelf-life estimations of cauliflower at 2, 10, 15, 20, and 25°C were 2.1 days, 2.7 days, 3.2 days, 3.8 days, and 4.4 days, respectively. These estimated results of shelf-life were not matched with its actual shelf-life. It could be caused by the low content of carbohydrate in cauliflower. Therefore, it is necessary to study the shelf-life estimation of cauliflower by using other parameters such as moisture and ascorbic acid.