Establishment and comparison of shelf life model about quality index and colony count of fresh-cut lettuce

Authors

QIAO Yongxiang, Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering﹝Shanghai Ocean University﹞, Sh
XIE Jing, Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering﹝Shanghai Ocean University﹞, Sh
LEI Hao, Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering﹝Shanghai Ocean University﹞, Sh

Abstract

The influence of different temperature (0, 5, 10, 15 and 20 ℃) on its quality and total number of colonies of fresh-cut lettuce during storage was studied, and the chlorophyll content, vitamin C content and colony total were found decreased with the increase of temperature and storage time. Based on the experimental data, first order kinetic model of chlorophyll and vitamin C and Gompertz model of the total number of colonies were established to predict the shelf life. The results were as follows. Compared with the shelf life model SL_D of the total number of colonies based on Arrhenius equation, the accurate factor of shelf life model SL_G established by Gompertz equation was 1.25. This indicated that the Gompertz equation could better reflect the microbial growth trend of fresh-cut lettuce in 0～20 ℃ the temperature range. The relative errors of shelf life model SL_chlo and SL_Vc established by Arrhenius equation, and shelf life model SL_G of the total number of colonies established by Gompertz equation were 8.89%, 4.44% and 6.67% respectively. The shelf life model SL_Vc and SL_G had less relative error, showing that the shelf life model based on vitamin C and colony counts could accurately monitor the shelf life of fresh-cut lettuce in the temperature range of 0～20 ℃.

Publication Date

1-28-2018

First Page

104

Last Page

109

DOI

10.13652/j.issn.1003-5788.2018.01.021

Recommended Citation

Yongxiang, QIAO; Jing, XIE; and Hao, LEI (2018) "Establishment and comparison of shelf life model about quality index and colony count of fresh-cut lettuce," Food and Machinery: Vol. 34: Iss. 1, Article 21.
DOI: 10.13652/j.issn.1003-5788.2018.01.021
Available at: https://www.ifoodmm.cn/journal/vol34/iss1/21

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