Research Article | OPEN ACCESS
Study on the Prediction Models for the Browning Degree of the Postharvest Agaricus Bisporus based on Color Parameters
Hu Yunfeng, LiuYunyun, Liu Guohua, Chen Yuanyuan and Su Li
Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of
Science and Technology, Tianjin 300457, China
Advance Journal of Food Science and Technology 2016 9:619-624
Received: August 17, 2015 | Accepted: September 12, 2015 | Published: July 25, 2016
Abstract
Browning is one of the most important factors affecting the quality of postharvest agaricus bisporus. In the study, the changing rules of L*, a*, b* value and Browning Degree (BD) were studied during the browning of agaricus bisporus mushroom cover. The correlation of these changes and browning was discussed and equations between color indices and browning degree were developed. Based on it, the prediction models for the browning degree of the postharvest agaricus bisporus was established. The results indicated that, color indices of L*, a*, b* could be used to quantify the browning degree and L* value was most highly correlated to the browning degree and equations between L value and browning degree were developed under different temperatures. Based on ∑R2, the zero-order kinetics model is used as the prediction model for the browning degree of the postharvest agaricus bisporus based on color parameters: Through comparing correlation between predicted values and actual values, the prediction model for the browning degree of the postharvest agaricus bisporus was validated.
Keywords:
Agaricus bisporus, browning , mathematial model, mushroom cover,
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