Modeling of the kinetics of color change of broccoli during storage

The kinetic models for estimating broccoli color changes during storage were studied. The CIE-L^*a^*b^* color system parameters a^*, b^*, H°, TCD, chlorophyll content and yellowness degree were used to determine the color changes under the storage condition at 0, 5 and 10℃. The single broccoli ball was packaged and non-packaged with polyethylene film. The experimental results showed that the package greatly promoted the activation energy of broccoli while delayed the respiration peak. The non-linear regression analysis showed that the rate constants of color parameters b^* and TCD were assumed to have an Arrhenius-type dependence on temperature. The model followed a first-order reaction. The polynomial model was suitable for estimating the changes of a^* and H° values. The observed results demonstrated that the b^* value of color parameters was in accordance with yellowness in stored broccoli, which laid a theoretical basis for applying computer vision system application to the color grading of broccoli.