Kinetic models applied to quality change and shelf life prediction of kiwifruits

Kinetic models were used to describe the quality changes in kiwifruits and predict shelf life in this study. The kiwifruits were stored at the temperature of 0, 5, 10, 15 and 20 °C, respectively. Quality indices, including weight loss, firmness, soluble solids content, ascorbic acid, titratable acidity, total color change and sensory score, were measured at set intervals during storage. The results showed that the quality changes were better fitted by the zero-order reaction model (with R2 values of 0.892–0.985) than by the first- and second-order reaction models. Furthermore, the temperature-dependent reaction rate was assessed by the Arrhenius, Eyring and Ball models, and the Ball model showed better performance (with R2 values of 0.947–0.991). Therefore, the zero-order reaction model combined with the Ball model was used for the prediction of shelf life and quality changes in kiwifruits. The results showed that the error between the predicted and experimental values of quality indices was within 6.5%, indicating that the zero-order reaction model combined with the Ball model for the prediction of shelf life and quality changes in kiwifruits was feasible. The results can help distributors and consumers to determine the storage time and optimal edible time of kiwifruits.