Abstract

The effect of packing and temperature on the strawberry (Fragaria x ananassa Duch cv. Albion) was studied by kinetic modeling of degradation since this fruit is a highly perishable, it has a high respiratory rate and low mechanical resistance being prone to bruising and microbial attack during postharvest and shelf life. For this reason, the physicochemical quality of the product must be known and assured through the mathematical model of deterioration kinetics. We used a completely random categorical design with two study factors: temperature (4°C, 18°C and 30°C) and packaging Polyethylene Terephthalate (PET) and expanded polystyrene-plastic film (polyethylene and polypropylene)). We used the integral method to determine degradation kinetics, with measurements on days 1, 2, 4, 7, 9, 11, 15 and 17. The best fit for degradation kinetics was pH in PET packaging, which follows a one order reaction and kinetic constants of (0.0380±0.0036, 0.0348±0.0041 and 0.0199±0.0012) /day. Finally, when evaluating the treatments, T5 (PET-4°C) was obtained as the best treatment and, starting from the Arrhenius equation, an activation energy of 32.14 kJ/mol. In conclusion, the estimated useful life of the Albion strawberry at different storage temperatures was modeled by the equation: Useful life = 10-0.0115T + 1.1938 (T in °C).

Keywords:

Activation energy, Arrhenius, packaging, pH, temperature, useful life,

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