A comprehensive model for estimating the shelf life of young radish (Raphanus sativus L.) kimchi packaged in partially breathable film pouches

Abstract

Continuous fermentation by lactic acid bacteria (LAB) causes packaging bursting, presenting a challenge in the commercialization of kimchi by reducing its shelf life. This study explored the use of partially breathable film pouches (PBFP) as a packaging solution for young radish kimchi (YRK). Furthermore, the shelf life of YRK was estimated through multivariate accelerated shelf life testing (MASLT). Packaged YRK samples were stored for 60 d at different temperatures (0, 5, 10, and 15 °C). The gas permeability of the PBFP and LAB metabolism controlled the volume and headspace gas composition of the packaged YRK samples during storage. The PBFP did not negatively impact YRK quality. Principal component (PC) analysis successfully reduced the physicochemical and microbial characteristics of YRK to a single variable. The exponential plateau model better described the variation in the time-related PC score than the zero- and first-order models. The P value within 15% of the comprehensive model, incorporating exponential and Arrhenius models, indicated its adequacy for predicting the shelf life of YRK. This study offers both insights into packaging technology and a predictive model, contributing to the improvement of the distribution management system for fermented vegetables.