Abstract
Shelf-life information provides end-users with the assurance that the product is still in compliance with label claims. Behavioral reaction orders of the Arrhenius model had been consistently used under fixed conditions to provide shelf-life in food products. Due to non-conformity of the cucurbitacin-containing phytonematicides to the Arrhenius behavioral reaction orders, an alternative quadratic model consistent with the behavioral reaction orders of cucurbitacins was developed under chilled (5°C at 95–98% RH) and fixed tropical (38°C at 90% RH) conditions, while room temperature constituted unfixed conditions. Sampling for cucurbitacins was done at time-frames compliant with geometric series, with cucurbitacin analysis regularly performed using high-performance liquid chromatography techniques. Under chilled conditions, neither the Arrhenius nor the quadratic model could predict the shelf-life for Nemarioc-AL phytonematicide, whereas Nemafric-BL phytonematicide had shelf-life of 35 weeks. In contrast, under tropical conditions, the positive quadratic models showed that Nemarioc-AL and Nemafric-BL phytonematicides had shelf-life of 35 and 825 weeks, respectively. In conclusion, the two phytonematicides could be stored under fixed tropical conditions to enhance the shelf-life of their active ingredients.
Highlights
The widely used Arrhenius model for establishing shelf-life decay in food products had been dependent on fitting data of lead chemical compounds to n0, n1, n2, and nx reaction orders [1,2,3,4]
In contrast to fruits dried at 100 ̊C, storage time on cucurbitacin A (cuA) and cucurbitacin B (cuB) from fruits dried at 52 ̊C was highly significant (p 0.0021), under tropical conditions contributing 89 and 95% in total treatment variation (TTV) of the respective variables
The shelf-life loss equation was viewed as being twice the extremum value of the density-dependent degradation of the active ingredient of the test phytonematicide over storage time
Summary
The widely used Arrhenius model for establishing shelf-life decay in food products had been dependent on fitting data of lead chemical compounds to n0, n1, n2, and nx reaction orders [1,2,3,4]. Primary lead chemical compounds in food produce or products include mineral malnutrition elements and a wide range of micronutrient malnutrition substances [5, 6]. Lead chemical compounds are technically referred to as active ingredients, with Nemarioc-AL and Nemafric-BL phytonematicides being cucurbitacin A (C32H48O9) and cucurbitacin B (C32H48O8), respectively [7]. Conventional synthetic chemical nematicides had been withdrawn from the agrochemical markets due to their widespread drawbacks, which included environment-.
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