Degradation Patterns for External and Nutritional Quality Parameters of Fresh-Cut 'Cantaloupe' Melons

Modelling sensorial and nutritional changes to better define quality and shelf life of fresh-cut melons

“…The same authors showed a correlation coefficient always higher than 0.986 when the total phenolic content as a function of time was fitted. Always considering cut melons, Amodio et al (2012) indicated that the first order kinetic model was the apparent order of the quality change regarding L*, a*, b*, appearance score, fructose content, titratable acidity, vitamin C, and phenol contents, but that it did not report regression coefficients. The results in Table 3 show that, in the case of firmness, the zero order kinetic model was found to be the best to estimate experimental data showing a correlation coefficient of 0.994 and a RMSE of 0.8373.…”

Effect of gelatin–alginate coating containing anise ( Pimpinella anisum L.) essential oil on physicochemical and visual properties of zucchini ( Cucurbita pepo L.) fruit during storage

“…Kinetic modeling of quality parameters of ZF during storage was performed to obtain quantitative insight into the impact of different coatings and storage conditions (Table 3). So far, many studies have been carried out on the application of kinetic models for modeling food quality changes during storage and processing (Amodio et al, 2010; Cárdenas‐Pérez et al, 2017; Chen & Ramaswamy, 2002; Odriozola‐Serrano et al, 2009; Oms‐Oliu et al, 2009; Quevedo, Díaz, Caqueo, et al, 2009; Quevedo, Díaz, Ronceros, et al, 2009). The trend of WL changes, texture stiffness, RPI, L *, Δ E , and VC were modeled with zero‐order, first‐order, and Weibull kinetic models.…”

“…The first‐order model is often the best model for describing the kinetic changes of physical and chemical parameters (Nannyonga et al, 2016). Amodio et al (2010) found that the first‐order model is suitable for describing qualitative characteristics such as color, TA, vitamin C, appearance, and fructose content (Amodio et al, 2010); Although the zero‐order and Weibull models were also successful. According to the research of Cárdenas‐Pérez et al (2017) and Quevedo et al (2009), n in the Weibull model can be used as an indicator for the proximity of experimental data to the zero‐ or first‐order model.…”

“…quality changes during storage and processing(Amodio et al, 2010;Cárdenas-Pérez et al, 2017;Chen & Ramaswamy, 2002;Odriozola- Serrano et al, 2009;Oms-Oliu et al, 2009;Quevedo, Díaz, Caqueo, et al, 2009;. The trend of WL changes, texture stiffness, RPI, L*, ΔE, and VC were modeled with F I G U R E 7 Effect of active coating on surface defect in ZF during storage.…”