A generic model on the keeping quality of perishable produce was formulated, based on the kinetics of the decrease of individual quality attributes. The model includes the effects of temperature, chilling injury and different levels of initial quality and of quality acceptance limits. Keeping quality of perishable produce was found to be inversely proportional to the sum of the rates of the separate reactions leading to quality decrease, irrespective of the kinetics of the decrease. In its static form, the model is useful for statistical analysis and for predicting keeping quality at constant conditions. In its dynamic form, it predicts keeping quality as a function of temperature, initial quality and quality acceptance limits. These limits are defined by personal, regional or national preferences. Calculation of the dynamic model requires only one simple numerical integral, even for multiple limiting attributes. Due to the fast numerical integration of that one integral, optimization of distribution chains with respect to produce quality over a broad time and space region becomes economically feasible. The model accounts for the behaviour of keeping quality of about 60 species of fruits and vegetables, including chilling-sensitive products, over a wide range of temperatures.
Tijskens, L. M. M., & Polderdijk, J. J. (1996). A generic model for keeping quality of vegetable produce during storage and distribution. Agricultural Systems, 51(4), 431-452. https://doi.org/10.1016/0308-521X(95)00058-D