A GENERIC MODEL FOR KEEPING QUALITY OF VEGETABLE PRODUCE DURING STORAGE AND DISTRIBUTION

A generic model on the keeping quality of perishable produce was formu lated, based on the kinetics of rite decrease of individual quality at tributes. The model includes the effects of temperature, chilling inju ry and different levels of initial quality and of quality, acceptance limits. Keeping quality of perishable produce was found to be inversel y proportional to the sum of the rates of the separate reactions leadi ng to quality decrease, irrespective of the kinetics of the decrease. In its static form, the model is useful for statistical analysis and f or predicting keeping quality at constant conditions, In its dynamic f orm, it predicts keeping quality as a function of temperature, initial quality and quality acceptance limits. These limits are defined by pe rsonal, regional or national preferences. Calculation of the dynamic m odel requires only one simple numerical integral, even for multiple li miting attributes. Due to the fast numerical integration of that one i ntegral, optimization of distribution chains with respect to produce q uality over a broad rime and space region becomes economically feasibl e. The model accounts for the behaviour of keeping quality of about 60 species of fruits and vegetables, including chilling-sensitive produc ts, over a wide range of temperatures. Copyright (C) 1996 Elsevier Sci ence Ltd