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Shelf‐life prediction of strawberry at different temperatures during storage using kinetic analysis and model development
Author(s) -
Wang Wenjun,
Hu Weixin,
Ding Tian,
Ye Xingqian,
Liu Donghong
Publication year - 2018
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.13693
Subject(s) - postharvest , gompertz function , shelf life , titratable acid , ascorbic acid , sugar , food science , chemistry , reducing sugar , mathematics , environmental science , horticulture , statistics , biology
Postharvest strawberry was stored at 4°C, 15°C, 25°C, and 35°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. Practical application The predictive quality model for strawberries during storage was established which could be used to inhibit bacterial growth and prolong shelf‐life. In addition, fast calculations of the shelf‐life of strawberries based on the stored temperature led to optimizing their storage management and reducing the economic losses. Therefore, this quality models of strawberries had a promising prospect in predicting quality changes in the food industry.