Application of multivariate accelerated test for the shelf life estimation of fresh-cut lettuce

• Published in: Journal of food engineering Vol. 169; pp. 122 - 130
• Main Authors: Derossi, A., Mastrandrea, L., Amodio, M.L., de Chiara, M.L.V., Colelli, G.
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.01.2016
• Subjects: MASLT approach; Multivariate modeling; Principal components; Shelf life; Variance; Shelf life; MASLT approach; Multivariate modeling; Variance; Principal components
• ISSN: 0260-8774; 1873-5770
• DOI: 10.1016/j.jfoodeng.2015.08.010

The aim of this paper was to obtain a more realistic shelf life estimation of fresh-cut lettuce by considering several sensorial, physical and chemical attributes. The Multivariate Accelerated Shelf Life Testing (MASLT) approach was applied, comparing the use of the traditional zero- and first- order reactions with the Weibullian logistic model in describing score change kinetics over time. A total variance of 79.6% was explained by two principal components (PC): PC1 (68.8%) and PC2 (10.8%). The multivariate degradation kinetics was better described by a zero-order reaction, yielding an r2 value greater than 0.97, while the temperature dependence of the multivariate rate constant, km, was well-fitted by the log-logistic model. A cut-off criterion of −1.52 was calculated, leading to shelf life estimations of ∼12.4, ∼10.4 and ∼3.7 days for fresh-cut lettuce stored at 0, 5 and 15 °C, respectively. This method provides an overall and accurate description of the degradation phenomena occurring during the storage of fresh-cut lettuce. •Multivariate accelerated shelf life testing (MASLT) was applied to fresh-cut lettuce.•Considering degradation at 0, 5 and 15 °C, the PC model explained a total variance of 79.6%.•The scores of the first PC were highly correlated with storage time.•A cut-off criterion of −1.52 was calculated leading to a shelf life of 12.4, 10.4 and 3.7 days at 0, 5 and 15 °C.•The MASLT method provides the description of an overall degradation of fresh-cut lettuce.