The aim of this paper was to obtain a more realistic shelf life estimation of fresh-cut lettuce by considering several sensorial, physical and chemical attributes. The Multivariate Accelerated Shelf Life Testing (MASLT) approach was applied, comparing the use of the traditional zero- and first- order reactions with the Weibullian logistic model in describing score change kinetics over time. A total variance of 79.6% was explained by two principal components (PC): PC1 (68.8%) and PC2 (10.8%). The multivariate degradation kinetics was better described by a zero-order reaction, yielding an r<sup>2</sup> value greater than 0.97, while the temperature dependence of the multivariate rate constant, k<inf>m</inf>, was well-fitted by the log-logistic model. A cut-off criterion of -1.52 was calculated, leading to shelf life estimations of ∼12.4, ∼10.4 and ∼3.7 days for fresh-cut lettuce stored at 0, 5 and 15 °C, respectively. This method provides an overall and accurate description of the degradation phenomena occurring during the storage of fresh-cut lettuce.

Application of multivariate accelerated test for the shelf life estimation of fresh-cut lettuce

DEROSSI, ANTONIO;MASTRANDREA, LEONARDA;AMODIO, MARIA LUISA;de CHIARA, MARIA LUCIA VALERIA;COLELLI, GIANCARLO
2016

Abstract

The aim of this paper was to obtain a more realistic shelf life estimation of fresh-cut lettuce by considering several sensorial, physical and chemical attributes. The Multivariate Accelerated Shelf Life Testing (MASLT) approach was applied, comparing the use of the traditional zero- and first- order reactions with the Weibullian logistic model in describing score change kinetics over time. A total variance of 79.6% was explained by two principal components (PC): PC1 (68.8%) and PC2 (10.8%). The multivariate degradation kinetics was better described by a zero-order reaction, yielding an r2 value greater than 0.97, while the temperature dependence of the multivariate rate constant, km, was well-fitted by the log-logistic model. A cut-off criterion of -1.52 was calculated, leading to shelf life estimations of ∼12.4, ∼10.4 and ∼3.7 days for fresh-cut lettuce stored at 0, 5 and 15 °C, respectively. This method provides an overall and accurate description of the degradation phenomena occurring during the storage of fresh-cut lettuce.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11369/342089
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