The quality of postharvest apples is greatly affected by storage temperatures. In this paper, the sensory qualities, such as flavor, texture, color, and taste change of apples during storage at 4 °C and 20 °C were investigated. After correlation analysis, the partial least squares (PLS) and artificial neural network (ANN) techniques were used to build a shelf-life prediction model. The results showed that lower temperature storage can better maintain the color, flesh hardness, and release of volatile compounds of apples. The acidity of apples stored at 20 °C decreased much faster than that at 4 °C. The PLS models were successful in predicting the apple shelf life. When modeling using PLS with a single type index, the order of accuracy of the prediction model was texture, color, and flavor. As a nonlinear algorithm, the ANN model was also an effective predictive tool of apple shelf life at both temperatures.

采后苹果的质量受贮藏温度的影响很大。本文研究了苹果在 4°C 和 20°C 贮藏过程中的风味、质地、颜色和口感变化等感官品质。经过相关性分析，采用偏最小二乘法（PLS）和人工神经网络（ANN）技术建立保质期预测模型。结果表明，低温贮藏可以更好地保持苹果的色泽、果肉硬度和挥发性化合物的释放。20℃贮藏的苹果酸度下降速度比4℃贮藏快得多。PLS 模型成功地预测了苹果的保质期。在使用单一类型索引的 PLS 建模时，预测模型的准确度顺序为质地、颜色和风味。作为非线性算法，