Abstract:

In this study, pickled tuber mustard was used as the experimental subject to deal with the changes of its sensory quality, crispness and total number of colonies during storage at different temperatures (5, 25 or 37 ℃) and constant illumination intensity of 4000 lx and constant relative humidity of 80%. Kinetic models were developed for crispness or total number of colonies as a function of storage time and temperature based on Arrhennius equation, and a shelf life prediction kinetic model was determined as follows: y = 238.57e－0.0162x (R2 = 0.9853). This model was shown to have a high fitting accuracy and exhibit a good reliability in predicting the shelf life of pickled tuber mustard products.

Key words: pickled tuber mustard, shelf life, prediction model