Dynamic Prediction Model of Quality Change of Strawberry Under Fluctuation Temperatures

Abstract

The purpose of this study was to establish a dynamic prediction model of quality change to ensure the safety of strawberry in supply chain. Strawberry was stored at different constant temperature conditions of 4, 10, 20 and 30°C, and the weight loss rate, hardness, total soluble solid (TSS), titrable acidity (TA) and Vitamin c (Vc) content were analyzed. The results showed that the weight loss rate increases gradually, while the hardness, TSS and Vc contents decrease during storage. The higher the temperature, the faster the reaction rate. The change of hardness and Vc were fitted well by zero-order reaction kinetics model and the temperature-dependent reaction rate evaluated by Arrhenius equation showed good performance (R2> 0.900). The dynamic prediction models combined with the reaction kinetics model and Arrhenius equation could been used to predict the quality change of strawberry through the actual simulation verification (4 ~ 30°C). This study will may be useful to determine the shelf life of strawberries under the dynamic product distribution channel.

Keywords: Prediction model, strawberry, fluctuation temperatures, dynamic