Shelf life prediction model for strawberry based on respiration and transpiration processes

•Multi-criteria based shelf life mathematical model was developed.•Mass loss, deterioration and cumulative CO2 were used shelf life indices.•Model was validated for MAP and non-MAP conditions.•Certain amount of CO2 was produced at the end of shelf life. The physiological behaviour of fresh horticultural produce such as respiration and transpiration affects its quality and shelf life. Several studies have reported the models for shelf life prediction of packaged and non-packaged fruits and vegetables; however, while including a single quality parameter. Fluctuations in storage conditions add further complexity to the physiological processes. In this study, an integrated mathematical modelling for shelf life prediction of strawberry based on respiration and transpiration was developed and validated under realistic supply chain conditions. The model simultaneously considered three indices: microbial deterioration, mass loss and cumulative CO2 production after harvest as a guide to predict shelf-life of packaged and non-packaged strawberries. The model was found to be useful to simulate the shelf life of strawberries under modified atmosphere packaging and open tray conditions under varying temperature and humidity as normally observed in the supply chain. Deterioration based shelf life for strawberry was 10.8 d under MAP condition as compared to 9.5 d in open tray. Mass loss based shelf life for strawberry was 8.0 d for MAP condition as compared to 2.3 d in open tray. The cumulative CO2 produced up to the keeping quality was varying in a narrow range of 6.09 ± 0.21 g kg−1, in spite of different perforation diameters and storage temperatures. The proposed model will enable optimization of supply chain and making advices to all role players, including growers, traders and consumers.