Evaluation and modeling of changes in color, firmness, and physicochemical shelf life of cut pineapple (Ananas comosus) slices in equilibrium‐modified atmosphere packaging

Abstract

In this study cut, pineapple slices of 1 cm thick were packaged and stored at different temperatures and equilibrium modified atmosphere packages (EMAPs) to determine changes of color and firmness over time to represent physicochemical shelf life. From the experimental data, a variance analysis was performed to determine the effect of temperature and O2 level on the evolution of color (CIELAB coordinates) and firmness. It was observed that the evolution in L*, a*, and b* coordinates is independent on O2 concentration in the EMAP system. After that, suitable models were adjusted to represent the change of the quality properties as a function of temperature by using first‐order models to represent color and a power model for firmness. Likewise, a modified normal distribution function was adjusted to represent the coefficient of firmness loss depending on the O2 level besides the temperature effect. The firmness model was used to obtain a suitable equation to predict shelf life of the pineapple slices for different EMAP systems. Finally, a validation experiment was performed at 8 °C obtaining a high capacity of prediction (R2adj > 0.90) compared with the experimental data. The adjusted model can be used to configure a satisfactory EMAP system for the best preservation of minimally processed pineapple from the predicted evolution of color, firmness, and shelf life depending on temperature and O2 concentration. Practical Application In this work, we built a mathematical model to simulate the shelf life of pineapple cut into slices based on changes in color and firmness and as a function of temperature and oxygen level. These properties are truly relevant because they are very clear evidence of the fruit deterioration, and for that reason, we chose them for the model. The model we developed can be applied in retail and supermarket systems to determine precisely how long the product on the shelf can last before being disposed of, reducing material losses.

A combination of acidic electrolyzed water with modified atmosphere packaging improves quality of jujube during cold storage by enhancing antioxidant activity

“…The firmness of jujube was determined by a digital fruit hardness meter (HLY‐YD5, Wuhan Han Lin Yuan Technology Co., Ltd., Wuhan, China) with a 3.5 mm cylinder probe (Kou et al., 2020). The values of CIE system parameters ( L *, a *, and b *) were measured on the surface of jujube by a reflectance colorimeter (Minolta CR‐300, Konica Minolta Inc., Tokyo, Japan) (Gómez et al., 2020).…”

Physicochemical characterization of cape gooseberry (Physalis peruviana L.) fruits ecotype Colombia during preharvest development and growth

“…The regression models evaluated to fit the experimental data were a fractional conversion first‐order model (Equation 4), logistic model (Equation 5), and modified enzyme kinetics model (Equation 6) due to its wide use to describe similar changes in fruits (Castellanos et al., 2016; Gómez et al., 2020; Sierra et al., 2019): $$\begin{equation}P = {P_{eq}}\; + \left( {{P_0} - {P_{eq}}} \right){e^{ - kt}}\end{equation}$$ $$\begin{equation}P = {P_0} + \frac{{{P_{eq}} - {P_0}}}{{1 + {e^{ - k\left( {t - {t_{1/2}}} \right)}}}}\end{equation}$$ $$\begin{equation}P = \;{P_0} + \frac{t}{{{k_1} + {k_2}t + {k_3}{t^2}}}\end{equation}$$…”

“…In Equations (4)–(6), P corresponds to the value of the physicochemical property, P 0 is the initial value of the property, P eq is the corresponding equilibrium value, k is the rate coefficient, t 1/2 is the mean turnaround time (see below), and t corresponds to the growth time. In the fractional conversion first‐order model (FCFO), the physicochemical property of the fruit will be changing between the initial value ( P 0 ) and the equilibrium value ( P eq ) as an exponential function of time (Castellanos et al., 2016; Gómez et al., 2020). In the logistic model (LG), the mean turnaround time (t 1/2 ) corresponds to the time in which the property has an abrupt change in its value (Gómez et al., 2020; Sierra et al., 2019).…”

“…In the fractional conversion first‐order model (FCFO), the physicochemical property of the fruit will be changing between the initial value ( P 0 ) and the equilibrium value ( P eq ) as an exponential function of time (Castellanos et al., 2016; Gómez et al., 2020). In the logistic model (LG), the mean turnaround time (t 1/2 ) corresponds to the time in which the property has an abrupt change in its value (Gómez et al., 2020; Sierra et al., 2019). In the case of the modified enzyme kinetics model (MEK), there is a maximum increase value in the property from which it begins to decrease (Castellanos et al., 2016).…”

“…The regression models evaluated to fit the experimental data were a fractional conversion first-order model (Equation 4), logistic model (Equation 5), and modified enzyme kinetics model (Equation 6) due to its wide use to describe similar changes in fruits (Castellanos et al, 2016;Gómez et al, 2020;Sierra et al, 2019):…”