Abstract The shelf life of litchi is difficult to predict because multiple quality indices should be considered; thus, the aim of this study is to introduce a new method by simultaneously considering several sensorial, physical and chemical attributes of litchi based on the entropy weight method (EWM). The objective weight of each litchi quality index was obtained by the EWM, and the comprehensive evaluation indices that reflected the overall changes in litchi quality were calculated by the linear weighted sum. Then, the comprehensive evaluation indices were used in the accelerated shelf life testing (ASLT) method to predict the shelf life of litchi. The results showed that the kinetics of the litchi comprehensive evaluation indices were described by the zero-order reaction, and the regression coefficients r2 were greater than 0.92. The activation energy Ea was 43.927 kJ mol−1, the predicted shelf life of litchi was 20.30 d at 278 K, and the relative error between the experimental and predicted shelf life was only 1.50%. In summary, the approach presented in this paper can integrate litchi information from multiple quality indices simultaneously to avoid the overestimation or underestimation of shelf life predictions.

中文翻译：

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基于熵权法的荔枝货架期建模

摘要 荔枝的保质期是难以预测的，因为要考虑多个质量指标；因此，本研究的目的是引入一种基于熵权法（EWM）同时考虑荔枝的几种感官、物理和化学属性的新方法。通过EWM得到各荔枝品质指标的客观权重，通过线性加权求和计算反映荔枝品质整体变化的综合评价指标。然后，将综合评价指标用于加速货架寿命测试（ASLT）方法来预测荔枝的货架期。结果表明，荔枝综合评价指标的动力学采用零级反应描述，回归系数r2大于0.92。活化能 Ea 为 43.927 kJ mol−1，荔枝在 278 K 下的预测保质期为 20.30 d，实验与预测保质期的相对误差仅为 1.50%。总之，本文提出的方法可以同时整合来自多个质量指标的荔枝信息，以避免对保质期预测的高估或低估。