Modelling the microbial spoilage and quality decay of pre-packed dandelion leaves as a function of temperature

• Predictive models for temperature effect on dandelion leaves' quality were developed.
• Data for vitamin C, texture, sensory parameters were fitted to 0 and 1st order kinetics.
• The Baranyi growth model was used for microbial growth.
• Temperature dependence of quality loss rates were modelled by Arrhenius equation.
• Models were validated at dynamic conditions.

The objective of the study was to develop and validate predictive models for the effect of storage temperature on the microbial spoilage and quality decay of pre-packed dandelion greens, a product recently introduced in the market. Dandelion leaves packed under modified atmosphere and air, were stored at isothermal conditions (2–15 °C). Quality assessment was based on microbial growth (total viable count, Pseudomonas spp., lactobacilli, yeasts-moulds, Enterobacteriaceae spp.), texture, enzymatic activity, vitamin C concentration and sensory evaluation. Models were developed and validated at dynamic conditions (Teff = 7.8 °C). The effect of temperature on the different quality indices was expressed by activation energy values (Ea = 37.0–100.4 kJ/mol for air packed and 36.7–98.2 kJ/mol for MAP samples). The shelf life was calculated based on microbial growth (limit for Pseudomonas spp. = 8.5 logcfu/g), texture (limit BS = 240 N) and sensory scoring (limit S = 6/9). The developed predictive models can be applied reliably in the dynamic temperature conditions of the real chill chain.