Development of a dynamic predictive model for quality changes in strawberries under fluctuating temperatures

IF 3.4 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Food Science Pub Date : 2025-04-04 DOI:10.1111/1750-3841.70149

Wenming Xing, Lu Liu, Shaohua Xing, Hansheng Gong

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Abstract

The purpose of this study was to establish a dynamic predictive model for quality change to ensure the safety of strawberries in the supply chain. Strawberries were stored at different constant temperatures of 4, 10, 20, and 30°C, and then weight loss, firmness, total soluble solids (TSS), titratable acidity (TA), and vitamin C (Vc) content were analyzed. The results showed that weight loss increased gradually, while the firmness, TSS and Vc content decreased during storage. Changes in firmness and Vc were fitted well by the zero-order reaction kinetics model. The reaction rate k could be well evaluated by the Arrhenius equation (all R² > 0.900). Dynamic predictive models combined with the reaction kinetics model and the Arrhenius equation were established. Verification indicated that these models could be used to predict quality changes in strawberries during actual logistics (4–30°C). This study will offer an important reference for determining the shelf life of strawberries in the actual supply chain.

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温度波动下草莓品质变化动态预测模型的建立

本研究的目的是建立一个动态的质量变化预测模型，以确保草莓在供应链中的安全。在4℃、10℃、20℃和30℃的不同恒温条件下，对草莓进行失重、硬度、总可溶性固形物（TSS）、可滴定酸度（TA）和维生素C （Vc）含量的测定。结果表明：在贮藏过程中，失重逐渐增加，硬度、TSS和Vc含量逐渐降低；用零级反应动力学模型可以很好地拟合硬度和Vc的变化。反应速率k可以用Arrhenius方程(R2 >；0.900)。结合反应动力学模型和Arrhenius方程建立了动力学预测模型。验证表明，这些模型可用于预测草莓在实际物流（4-30°C）过程中的质量变化。本研究将为实际供应链中草莓保质期的确定提供重要参考。

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.