5 , the storage time of fresh-cut papaya showed a highly significant negative correlation with flesh firmness, TAC, sensory scores, and a highly significant positive correlation with SS, weight loss, aerobic plate counts, and Δ E .
← all excerpts
A fresh-cut papaya freshness prediction model based on partial least squares regression and support vector machine regression.
3
—
—
The sentences
The sourness of fresh-cut papaya showed an increasing trend throughout the storage process, which was consistent with the results of [ 28 ], and may be attributed to the accumulation of organic acids.
The TAC content demonstrated a decreasing trend during storage; SS content demonstrated a significant increase.