Building Kinetic Models for Determining Vitamin C Content in Fresh Jujube and Predicting Its Shelf Life Based on Near-Infrared Spectroscopy

Fresh jujube (Ziziphus jujube) is rich in vitamin C, which is an important quality index and generally decreases with storage time. The aim of this study was to build kinetic models for determining the vitamin C content, thus predicting the quality characteristics and shelf life of fresh jujube. The...

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Detalles Bibliográficos
Autores principales: Hu, Yaohua, Liu, Cong, Hao, Qian, Zhang, Qiang, He, Yong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Molecular Diversity Preservation International (MDPI) 2013
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3871137/
https://www.ncbi.nlm.nih.gov/pubmed/24248281
http://dx.doi.org/10.3390/s131115673
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author Hu, Yaohua
Liu, Cong
Hao, Qian
Zhang, Qiang
He, Yong
author_facet Hu, Yaohua
Liu, Cong
Hao, Qian
Zhang, Qiang
He, Yong
author_sort Hu, Yaohua
collection PubMed
description Fresh jujube (Ziziphus jujube) is rich in vitamin C, which is an important quality index and generally decreases with storage time. The aim of this study was to build kinetic models for determining the vitamin C content, thus predicting the quality characteristics and shelf life of fresh jujube. The quality changes of the jujube stored at room temperature (20 °C) were analyzed using near-infrared spectroscopy. The significant spectra were determined and a calibration model for vitamin C content was developed. The results showed that vitamin C content could be described by the zero-order kinetics model based on the regressions. In addition, the shelf life of the jujube at room temperature was calculated according to the regression model.
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spelling pubmed-38711372013-12-26 Building Kinetic Models for Determining Vitamin C Content in Fresh Jujube and Predicting Its Shelf Life Based on Near-Infrared Spectroscopy Hu, Yaohua Liu, Cong Hao, Qian Zhang, Qiang He, Yong Sensors (Basel) Article Fresh jujube (Ziziphus jujube) is rich in vitamin C, which is an important quality index and generally decreases with storage time. The aim of this study was to build kinetic models for determining the vitamin C content, thus predicting the quality characteristics and shelf life of fresh jujube. The quality changes of the jujube stored at room temperature (20 °C) were analyzed using near-infrared spectroscopy. The significant spectra were determined and a calibration model for vitamin C content was developed. The results showed that vitamin C content could be described by the zero-order kinetics model based on the regressions. In addition, the shelf life of the jujube at room temperature was calculated according to the regression model. Molecular Diversity Preservation International (MDPI) 2013-11-15 /pmc/articles/PMC3871137/ /pubmed/24248281 http://dx.doi.org/10.3390/s131115673 Text en © 2013 by the authors; licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/3.0/).
spellingShingle Article
Hu, Yaohua
Liu, Cong
Hao, Qian
Zhang, Qiang
He, Yong
Building Kinetic Models for Determining Vitamin C Content in Fresh Jujube and Predicting Its Shelf Life Based on Near-Infrared Spectroscopy
title Building Kinetic Models for Determining Vitamin C Content in Fresh Jujube and Predicting Its Shelf Life Based on Near-Infrared Spectroscopy
title_full Building Kinetic Models for Determining Vitamin C Content in Fresh Jujube and Predicting Its Shelf Life Based on Near-Infrared Spectroscopy
title_fullStr Building Kinetic Models for Determining Vitamin C Content in Fresh Jujube and Predicting Its Shelf Life Based on Near-Infrared Spectroscopy
title_full_unstemmed Building Kinetic Models for Determining Vitamin C Content in Fresh Jujube and Predicting Its Shelf Life Based on Near-Infrared Spectroscopy
title_short Building Kinetic Models for Determining Vitamin C Content in Fresh Jujube and Predicting Its Shelf Life Based on Near-Infrared Spectroscopy
title_sort building kinetic models for determining vitamin c content in fresh jujube and predicting its shelf life based on near-infrared spectroscopy
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3871137/
https://www.ncbi.nlm.nih.gov/pubmed/24248281
http://dx.doi.org/10.3390/s131115673
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