The Shelf-life Prediction of Sweet Orange Based on Its Total Soluble Solid by Using Arrhenius and Q 10 Approach

1st South Aceh International Conference on Engineering and Technology

工业技术（总论）

Khathir, Rita^1 ; Yuliana, Ria^1 ; Agustina, Raida^1 ; Putra, Bambang Sukarno^1

Department of Agricultural Engineering, Faculty of Agriculture, University of Syiah Kuala, Indonesia^1

关键词: Arrhenius;    Exponential models;    Extreme temperatures;    Shelf life;    Shelf-life prediction;    Storage temperatures;    Sweet orange;    Total soluble solids;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/506/1/012058/pdf
DOI  :  10.1088/1757-899X/506/1/012058

学科分类：工业工程学

来源: IOP

【 摘 要 】

The information about shelf-life of sweet orange is necessary for its post-harvest handling to reduce the loss facing by farmers and sellers. The study aimed to observe if the Arrhenius and Q 10 models can be used to predict the shelf-life of sweet orange based on its total soluble solid (TSS). The fresh sweet oranges obtained from the market were stored at three extreme temperatures i.e. 55, 65, and 70C. During the storage, the TSS was analyzed every hour, until the sweet oranges quality had decreased. The TSS was observed by using a hand digital refractometer. The TSS change in linear model was chosen to perform the Arrhenius model since its R-square value was higher than that of exponential model. The study had proved that there was a possibility of using the Arrhenius and Q 10 models to predict the shelf-life of sweet oranges based on its TSS contents. The Arrhenius model of TSS change was and the Q 10 value was 1.92. The real shelf-life of sweet orange at storage temperature 10°C was 18 days. The shelf-life of sweet orange at any storage temperatures can be predicted by, and as the results of drawing this prediction, the shelf-life of sweet orange can be simply calculated by, for more comfortable and easy purposes. However, the shelf-life prediction model of sweet orange should be improved by further study since it contains a relative error above 2%. For further study it is suggested to assure the TSS change at temperature 55°C as well as the ascorbic acid change in order to improve the shelf-life prediction of sweet oranges.