Method for predicting or controlling browning in fruits or vegetables

Method for predicting the shelf life of fresh-cut fruits using correlations between anti-browning agent electrical conductivity, storage days, and browning index

This technology is a browning prediction and control method that derives a four-stage correlation by measuring the electrical conductivity of anti-browning agents at various concentrations and the browning index of treated fruits and vegetables over storage days. The final equation links storage days, browning index, and electrical conductivity, specifically for Vitamin C or trehalose-based anti-browning agents.

While the market for fresh-cut fruits and vegetables—which are washed, cut, and packaged—is growing rapidly, browning caused by cutting and air exposure significantly impacts freshness and shelf life. Previous research focused on providing anti-browning compositions, but lacked specific control methods to maintain browning below target levels or systems to predict shelf life through browning analysis.

This technology creates an integrated equation by deriving concentration-conductivity and storage-browning index formulas, then linking the conductivity and the slope of the browning index function. By measuring conductivity, one can predict the storage duration required to meet a target browning index, or conversely, calculate the necessary anti-browning agent conductivity for a desired shelf life. It includes a composition of Vitamin C and trehalose (1:0.1 to 1:1.5) for apples and a computer program to execute the method. Applicable to fresh-cut apple production lines, shelf-life setting for fruit packs, and automated smart factory management, it allows for real-time concentration adjustments based on simple conductivity measurements.

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Key Features:

• Measuring the electrical conductivity of an anti-browning agent for fruits or vegetables at various concentrations to derive a first correlation between concentration and electrical conductivity
• Measuring the browning index of fruits or vegetables treated with the anti-browning agent over storage days to derive a second correlation between storage days and browning index
• Deriving a fourth correlation between storage days, browning index, and electrical conductivity through a third correlation between electrical conductivity and the slope of the second correlation function
• Setting a desired storage duration and target browning index to predict the electrical conductivity of the anti-browning agent to be applied based on the fourth correlation

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