Multivariate shelf life model for postharvest Agaricus bisporus at different temperatures

• Published in: Postharvest biology and technology 2024-11, Vol.217, p.113106, Article 113106
• Main Authors: Blanco - Lizarazo, Carla María, Rodríguez Jaramillo, Alejandra, López Rueda, Kedy
• Format: Article
• Language: English
• Subjects: Accelerated shelf-life; Digital image analysis; Kinetics; Multivariate analysis; Textural analysis
• ISSN: 0925-5214; 1873-2356
• DOI: 10.1016/j.postharvbio.2024.113106

The study aimed to develop a Multivariate Accelerated Shelf-Life Model (MASLT) to estimate the shelf life of packaged fresh white button mushrooms (Agaricus bisporus). The degradation of A. bisporus quality was evaluated through color analysis, spotting evaluation using digital image analysis (DIA), and texture profile analysis at temperatures of 4 °C, 8 °C, and 12 °C. The validation of the shelf life estimations was achieved through sensory spoilage assessments. Quality degradation variables underwent Principal Component Analysis (PCA) and were fitted to first-order kinetics for the three temperatures to estimate shelf life using a unified cut-criterion. Multivariate kinetic parameters, such as the acceleration factor (α), activation energy, and reaction rate constant, were determined using Arrhenius and Eyring models. The predicted shelf life values at 4 °C, 8 °C, and 12 °C were 15.1, 10.3, and 4.7 d, respectively, with a relative error of 2 %, correlation coefficient (R²) of 0.989, and relative mean square error of 0.153. In the MASLT model, the α value at 12 °C was 3.1, and the Q10 value, estimated by the Eyring model, was 0.04. Relative errors in the shelf life prediction model concerning sensory spoilage assessment at 4, 8, and 12 °C were determined to be 12.5, 15,5, and 6.38 %, respectively. •Principal Component Analysis was applied to the quality degradation kinetics.•Shelf life was accurately validated through sensory spoilage assessment.•Spotting assessment using image analysis was conducted throughout the shelf life.•A Multivariate kinetic model was fitted to a first-order reaction.•Texture and color changes were accurate predictors of shelf-life.