Abstract:

This study aimed to establish kinetic models for the physiological and quality changes of Xuanhua milk grape
during storage. Samples were storage at 8, 4, 0, -1 and -2 ℃, respectively. The weight loss rate, browning index, soluble
solid content and relative electrolytic leakage were measured during storage in order to investigate the qualitiy of Xuanhua
milk grape and establish predictive models for the shelf life under different storage temperatures. The results showed that
weight loss ratio, browning index and relative electrolytic leakage increased whereas soluble solid content decreased with
increasing storage time. The kinetics reaction rate constants suggested that the Xuanhua milk grape quality decreased with
increasing storage temperature. Relative error between predicted shelf life calculated by the prediction model and that
observed was within ± 10%. These results suggested that the model can rapidly predict the shelf life of Xuanhua milk stored
at -2 to 8 ℃.

Key words: Xuanhua milk grape, kinetics models, shelf life, storage