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Abstract
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.
Highlights
Jujube (Ziziphus jujube) has been planted in China for a long time due to its excellent taste and high nutritional value, in particular the vitamin C content
The results showed that the spectra with multiple scattering correction (MSC) pretreatment technique better predicted the vitamin C
The vitamin C content of fresh jujube stored at room temperature could be predicted by NIR
Summary
Jujube (Ziziphus jujube) has been planted in China for a long time due to its excellent taste and high nutritional value, in particular the vitamin C content. The content of vitamin C in fresh jujube decreases sharply upon storage because of decay and oxidation [1], and the loss of vitamin C might be a critical factor for the shelf life of some products [2]. It is important to develop rapid, reliable methods to detect the vitamin C in fresh jujube to achieve real-time monitoring in storage. Much research has been reported on the chemical kinetic models of various products during storage, including seafoods, vegetables and juices [3,4,5]. Some researchers have developed first-order kinetic models for degradation of vitamin C in juice during storage [2]. There is little information available in the literature about the kinetics of vitamin C content in fresh jujube during storage
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