Mathematical modeling of color and texture kinetics of fresh-cut star fruit stored at different packaging film and storage conditions

Azahari, Aqilah (2022) Mathematical modeling of color and texture kinetics of fresh-cut star fruit stored at different packaging film and storage conditions. [Project Paper] (Submitted)

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Abstract

The demand for fresh-cut products have increased by consumers that looking for healthy, safe and quick meals. Many initiatives have been taken up to reduce the food wastage as fresh-cut products have shorter shelf life. Star fruit is a rich source of antioxidant, but it has high moisture content resulting in shorter shelf life especially for fresh-cut star fruit due to tissue disruption during cutting. This study was conducted to evaluate the quality changes on the fresh-cut starfruits stored at different packaging films (LDPE, PET and PP) and storage conditions (-25°C, 5°C and 30°C). The kinetic models on color and texture were also evaluated using zero-order and first-order model. Regardless of the film type, fresh-cut star fruit were shown to have a shelf life of up to 16 days when stored at 5°C and up to 3 days when stored at 30°C and -25°C. However, at temperature 30°C, fresh-cut star fruit packed in PET film maintained its fresh-like properties up to day 6. The first-order model was proven to demonstrate the texture degradation for samples stored at 30°C and -25°C whereas the samples stored at 5°C fitted the zero-order model. As for kinetics models on color parameter, the samples stored at 5°C does not fitted zero-order and first-order model. However, zero-order and first-order model were proven to show a good fit in modeling a* value, b* value and ∆E value for samples stored at 30°C. L* value and ∆E value also showed best fitted the zero-order model for samples stored at -25°C.

Item Type:	Project Paper
Subjects:	S Agriculture > S Agriculture (General)
Faculty:	Faculty of Engineering
Depositing User:	Ms Siti Mariam Giman
Date Deposited:	29 Apr 2026 09:39
Last Modified:	29 Apr 2026 09:39
URI:	http://psaspb.upm.edu.my/id/eprint/2791

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