Characterizing the Quality Changes of Fresh Tremella during Storage Based on a New Diffused Time-Temperature Indicator

In order to study whether a new diffuse type time-temperature indicator (TTI) could characterize the fresh tremella quality during storage process, the color change of diffused TTI and the quality (the weight loss rate, contents of soluble sugar, contents of malondialdehyde) of fresh tremella were studied under different storage temperatures (5, 13, 17 and 23℃). The activation energy (Ea) of diffuse TTI color response and the quality change of fresh tremella was calculated by kinetic model of chemical quality and Arrhenius equation. The activation energy of diffused TTI color change was compared with that of quality change of fresh tremella in order to evaluate the match between the quality change of the diffused TTI and the fresh tremella. The results showed that both storage temperature and storage time have effect on the color change of diffused TTI and the quality change of fresh tremella. The higher the storage temperature was, the faster the diffused TTI changed from white to bule, fresh tremella was also prone to decay. The activation energy (E_a) value of diffused TTI calculated by chemical quality kinetic model and Arrhenius equation was 36.1135 kJ/mol. The activation energy of weight loss rate, the contents of soluble sugar, the contents of malondialdehyde of fresh tremella was 53.3144, 53.3368, 43.9744 kJ/mol. The difference value between diffused TTI and the quality of fresh tremella was<25 kJ/mol, so this diffusion type TTI could be used for quality monitoring during storage of fresh tremella.