The kinetic study on key quality and microbial content of fresh-cutting Chinese yams (Dioscorea opposita Thunb.) at different storage temperatures

• Published in: Journal of stored products research 2024-02, Vol.105, p.102251, Article 102251
• Main Authors: Li, Zhiyao, Wen, Youqing, Yan, Yueling, Ning, Ying, Xie, Maomei, Zhu, Yiting, Wang, Haixia
• Format: Article
• Language: English
• Subjects: Chinese yams; Fresh-cutting; Kinetic study; Microbial content; Storage; Water activity
• ISSN: 0022-474X; 1879-1212
• DOI: 10.1016/j.jspr.2024.102251

In view of fresh-cutting Chinese yams are highly prone to spoilage, this article conducts in-depth research on the key quality and microbial content changes of fresh-cutting Chinese yams under different storage conditions. Three deterioration quality indicators (moisture content, water activity, polysaccharide content) and microbial content of fresh Chinese yam slices were comprehensively assessed by simulating at four temperatures (253 K, 277 K, 298 K and 310 K). The storage time prediction models based on quality indicators were established by kinetic model combined with Arrhenius equation. Gompertz model combined with Belehradek equation was used to establish the prediction model of storage time based on microbial growth trend. All of the prediction models were also validated. Results showed that the R2 of the storage time model based on moisture content and water activity was greater than 0.9, and the relative errors between the predicted value and the measured value were within ± 10%, indicating that the prediction models based on moisture content and water activity quality indicators were accurate. The R2 of the prediction model based on the colony of microorganisms was greater than 0.85, and the relative errors between the predicted and measured values were less than 12% at 253 K, 298 K and 310 K. These results were helpful to provide guidance for the prediction of storage time and quality control of fresh-cutting Chinese yams, also providing reference for quality control of other freshly manufactured foodstuffs. [Display omitted] •Three deterioration quality indicators and microbial content of fresh yam slices were comprehensively assessed.•Kinetic prediction models for storage time based on quality indicators were developed combined with the Arrhenius equation.•The prediction model based on microorganisms was developed using Gompertz model combined with the Belehradek equation.•Validation of the prediction models showed good accuracy that they were useful tools for quality control of yams.