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Prediction of quality indicators of strawberries under hypobaric storage using kinetic modeling

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Abstract

The effect of different post-harvest storage pressures on the quality of strawberries was investigated. Strawberries were stored at 10 kPa, 50 kPa, and 90 kPa. The alterations in quality indicators were recorded, including weight loss, vitamin C, titratable acid, breathing intensity, and sensory scores. Kinetic models were used to fit the quality indicators. The results showed that the shelf life of strawberries refrigerated was only 6 days. The shelf life of strawberries at 50 kPa and 5 °C was 12 days. On the 15th day, weight loss, vitamin C content, titratable acidity content, and respiration intensity of strawberries stored at 50 kPa and 5 °C were 1.73%, 82 mg/100 g, 0.54%, and 32 mg/(kg h), respectively. When compared with strawberries under normal atmospheric conditions (the control), hypobaric storage maintained the texture and flavor of strawberries and inhibited structural depression and mold. 50 kPa is the optimum storage pressure for strawberries. Degradation of quality indicators followed zero-order and first-order kinetic models, with vitamin C and respiration intensity of strawberries stored under reduced pressure being more suitable for fitting using the latter. The coefficients of determination were 0.78497–0.99817 and 0.74064–0.98621, respectively. The kinetic model developed in this study revealed the changes in quality indicators during strawberry storage, which can effectively assess the nutritional value of the fruit.

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Data availability

The datasets supporting the conclusions of this article are included within the article, and the sequencing data correspond with figures. It will be made available upon reasonable academic request within the limitations of informed consent by the corresponding author upon acceptance.

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Acknowledgements

The work was supported by the joint fund of the National Natural Sciences Foundation of China (Grant Number: U2167214). The authors would also like to render thankfulness to Wei Wang for her assistance in the experimental method. The author thanks Prof. Dan Cao Shanghai Maritime University for her kind suggestions.

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Author notes

  1. Bo Yi and Ankang Kan have contributed equally to this study.

Authors and Affiliations

  1. Merchant Marine College, Shanghai Maritime University, Shanghai, 201306, People’s Republic of China

    Bo Yi, Ankang Kan & Ning Wang

  2. State Key Laboratory of Marine Resource Utilization in South China Sea, Hainan University, Haikou, 570228, People’s Republic of China

    Hao Peng

  3. Shanghai Fuming New Material Technology Co., Ltd, Shanghai, 201210, People’s Republic of China

    Xingguang Sun

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  1. Bo Yi
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Correspondence to Ankang Kan.

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Yi, B., Kan, A., Peng, H. et al. Prediction of quality indicators of strawberries under hypobaric storage using kinetic modeling. Food Measure 18, 1473–1482 (2024). https://doi.org/10.1007/s11694-023-02261-4

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