This study aimed to investigate the storage quality of kiwifruits by using a new diffuse type time-temperature indicator (TTI). The weight loss, soluble solids content, VC content, and total acidity, as well as color changes in TTI were investigated when the fruits was stored at 5 ℃, 10 ℃, 15 ℃ and 20 ℃ for 15 d. The activation energies (Ea) of TTI color response and changes in kiwifruit quality were calculated by an Arrhenius equation, and the feasibility of using TTI to evaluate changes in kiwifruit quality was judged by comparing their Ea. The results showed that both storage temperature and time had effects on changes in TTI color and kiwifruit quality. The higher the storage temperature, the faster the color changes in TTI, the faster the kiwifruits lost their quality. Besides, the decrease in RGB value of TTI was also faster. It was found that the Ea of TTI was 37.30 kJ/mol, and the value difference between Ea of TTI color change and kiwifruit quality was within ±25 kJ/mol. Therefore, TTI can be used to characterize the quality of kiwifruits, and it also has the potential to monitor food qualities during storage.
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