ORIGINAL ARTICLE
Model fit based on the weight loss and texture parameters of MAP cherry tomatoes during storage
Xiao-yan Cheng,
You-yi Zhao,
Hua-li Xue,
Yang Bi,
Chuang-chuang Sun,
Zi-xue Xue,
Xiao-yan Cheng
College of Science, Gansu Agricultural University, Lanzhou, China
Contribution: Funding acquisition, Writing - original draft, Writing - review & editing
Search for more papers by this authorYou-yi Zhao
College of Science, Gansu Agricultural University, Lanzhou, China
Contribution: Data curation, Methodology
Search for more papers by this authorHua-li Xue
College of Science, Gansu Agricultural University, Lanzhou, China
Search for more papers by this authorCorresponding Author
Yang Bi
College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
Correspondence
Yang Bi, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
Email: [email protected]
Contribution: Conceptualization
Search for more papers by this authorChuang-chuang Sun
College of Science, Gansu Agricultural University, Lanzhou, China
Contribution: Validation
Search for more papers by this authorZi-xue Xue
College of Science, Gansu Agricultural University, Lanzhou, China
Search for more papers by this authorXiao-yan Cheng,
You-yi Zhao,
Hua-li Xue,
Yang Bi,
Chuang-chuang Sun,
Zi-xue Xue,
Xiao-yan Cheng
College of Science, Gansu Agricultural University, Lanzhou, China
Contribution: Funding acquisition, Writing - original draft, Writing - review & editing
Search for more papers by this authorYou-yi Zhao
College of Science, Gansu Agricultural University, Lanzhou, China
Contribution: Data curation, Methodology
Search for more papers by this authorHua-li Xue
College of Science, Gansu Agricultural University, Lanzhou, China
Search for more papers by this authorCorresponding Author
Yang Bi
College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
Correspondence
Yang Bi, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
Email: [email protected]
Contribution: Conceptualization
Search for more papers by this authorChuang-chuang Sun
College of Science, Gansu Agricultural University, Lanzhou, China
Contribution: Validation
Search for more papers by this authorZi-xue Xue
College of Science, Gansu Agricultural University, Lanzhou, China
Search for more papers by this authorAbstract
We investigate the mathematical correlation between weight loss and texture characteristics of modified atmosphere packaging (MAP) for cherry tomatoes (Solanum lycopersicum). In this study, the Slogstic1 model showed that the weight loss of cherry tomatoes with MAP increased with prolonged storage time at room temperature. Moreover, this weight loss had a negative influence on all the texture parameters. Taking weight loss as a dependent variable, the texture parameters of firmness, cohesiveness, gumminess, chewiness, and resilience were significantly related to weight loss as independent variables and used to establish the fitting functions. With an increase in weight loss, the changes in firmness, cohesiveness, gumminess, chewiness, and resilience were consistent with the Log3P1, Gauss, Logistic, Boltzmann, and GaussAmp models, respectively. The result will provide useful information for predicting the weight loss and evaluating the texture of MAP fruit quantitatively.
Novelty impact statement
- The weight loss of MAP cherry tomatoes conformed to the Slogstic1 growth model.
- The weight loss had the strongest negative correlation with firmness.
- With increasing weight loss, the changes in firmness, cohesiveness, gumminess, chewiness, and resilience matched the Log3P1, Gauss, Logistic, Boltzmann, and GaussAmp models, respectively.
CONFLICT OF INTEREST
The authors have declared no conflicts of interest for this article.
Open Research
DATA AVAILABILITY STATEMENT
The data that support the findings of this study are available on request from the corresponding author. The data are not publicly available due to privacy or ethical restrictions.
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