Quality Changes in Diet Phalsa Squash Formulation during Storage: A Kinetic and Statistical Interpretation of Key Parameters Degradation Mechanism

Figures & data

Figure 1. pH, TA, and TSS of the diet phalsa squash formulation during storage

Figure 2. The phenolic and Vitamin C content of diet phalsa squash formulation during storage

Figure 3. The phosphorus content of diet phalsa squash formulation during storage

Table 1. Estimation of the model for phenolic compound and vitamin C degradation by examining the R², χ² and RMSE of zero-order, first-order, and second-order model

Parameter		ZERO-ORDER			FIRST-ORDER			SECOND-ORDER
	Treatment	R^2	χ^2	RMSE	R^2	χ^2	RMSE	R^2	χ^2	RMSE
VIT C	CON	1.0000	1.58 × 10^−31	3.97 × 10^−16	0.95515	0.01054	0.10267	0.85651	0.01129	0.10625
	DSP1	1.0000	1.58 × 10^−31	3.97 × 10^−16	0.97122	0.00432	0.06573	0.90629	0.00266	0.05162
	DSP2	0.99991	1.29 × 10^−4	0.0113	0.96779	0.00562	0.07496	0.89611	0.00408	0.06385
	DSP3	0.99993	9.64 × 10^−5	0.00982	0.97549	0.00277	0.05263	0.92341	0.00116	0.03406
	DSP4	0.99991	1.29 × 10^−4	0.0113	0.95556	0.0105	0.10246	0.85710	0.01127	0.10616
TAC	CON	0.96772	0.02992	0.17298	0.96149	9.89 × 10^−5	0.0994	0.95453	3.24 × 10^−7	5.69 × 10^−4
	DSP1	0.8823	0.09339	0.30559	0.89164	2.48 × 10^−4	0.0158	0.90047	6.61 × 10^−7	8.13 × 10^−4
	DSP2	0.95602	0.06909	0.26286	0.95877	2.11 × 10^−4	0.0145	0.96018	6.66 × 10^−7	8.16 × 10^−4
	DSP3	0.88199	0.08314	0.28833	0.89381	2.59 × 10^−4	0.0161	0.90453	8.06 × 10^−7	8.98 × 10^−4
	DSP4	0.81638	0.13617	0.36902	0.83212	4.36 × 10^−4	0.0209	0.84715	1.39 × 10^−6	0.00118
FRAP	CON	0.86344	0.00142	0.03764	0.87868	9.67 × 10^−4	0.0311	0.89191	6.68 × 10^−4	0.02585
	DSP1	0.99362	9.64 × 10^−5	0.0098	0.9881	1.13 × 10^−4	0.01063	0.97970	1.22 × 10^−4	0.01106
	DSP2	0.98455	7.99 × 10^−4	0.0283	0.98291	3.25 × 10^−4	0.01803	0.97706	1.64 × 10^−4	0.01279
	DSP3	0.97575	0.00696	0.08341	0.96865	0.00144	0.03789	0.95579	3.36 × 10^−4	0.01833
	DSP4	0.91206	0.04197	0.20487	0.92082	0.00224	0.04737	0.91062	1.59 × 10^−4	0.0126
TPC	CON	0.79103	0.01698	0.13032	0.81358	0.00105	0.03245	0.83473	6.55 × 10^−5	8.09 × 10^−3
	DSP1	0.8596	0.02194	0.14813	0.8279	0.00302	0.05493	0.79425	4.13 × 10^−4	0.0203
	DSP2	0.93087	0.00914	0.09558	0.94246	8.35 × 10^−4	0.0289	0.94928	8.24 × 10^−5	9.08 × 10^−3
	DSP3	0.93361	0.00703	0.08384	0.92799	0. 00144	0.03789	0.92179	2.98 × 10^−4	0.0173
	DSP4	0.94881	0.00329	0.05732	0.9587	6.99 × 10^−4	0.0264	0.96328	1.67 × 10^−5	0.0129
PHOS	CON	0.82076	0.04415	0.21012	0.82881	7.89 × 10^−4	0.0281	0.83687	1.41 × 10^−5	3.76 × 10^−3
	DSP1	0.93059	0.01817	0.1348	0.93166	3.31 × 10^−4	0.0182	0.93235	6.09 × 10^−6	2.47 × 10^−3
	DSP2	0.93333	0.01069	0.10338	0.93411	1.99 × 10^−4	0.0141	0.93500	3.72 × 10^−6	1.93 × 10^−3
	DSP3	0.88164	0.03615	0.19014	0.88398	6.66 × 10^−4	0.0258	0.88632	1.23 × 10^−5	3.5 × 10^−3
	DSP4	0.98409	0.00209	0.04577	0.9829	4.02 × 10^−5	0.00634	0.98129	7.89 × 10^−7	8.88 × 10^−4

Note: VIT C: Vitamin C; TAC: Total anthocyanins content; FRAP: Ferric reducing antioxidant power; TPC: Total phenolic content; PHOS: Phosphorus content

Table 2. The constants for zero-order and second-order model compound degradation

Order	Parameters	Treatments	Constants (day^−1)	R^2	Prob>F	F-Value
zero-order	VIT C	CON	−0.03333	1	0.000	4.44 × 10^33
		DSP1	−0.03333	1	0.000	4.44 × 10^33
		DSP2	−0.03348	0.99991	2.69 × 10^−11	54912.11
		DSP3	−0.03355	0.99993	1.29 × 10^−11	73528.93
		DSP4	−0.03348	0.99991	2.69 × 10^−11	54912.11
second-order	TAC	CON	7.35 × 10^−5	0.95453	1.52 × 10^−4	1.52 × 10^−4
		DSP1	6.89 × 10^−5	0.90047	0.0011	0.0011
		DSP2	1.13 × 10^−4	0.96018	1.09 × 10^−4	1.09 × 10^−4
		DSP3	7.79 × 10^−5	0.90453	9.91 × 10^−4	9.91 × 10^−4
		DSP4	7.83 × 10^−5	0.84715	0.00329	0.00329
	FRAP	CON	−0.00209	0.89191	0.00136	0.00136
		DSP1	−0.00216	0.9797	2.01 × 10^−5	2.01 × 10^−5
		DSP2	−0.00235	0.97706	2.73 × 10^−5	2.73 × 10^−5
		DSP3	−0.0024	0.95579	1.42 × 10^−3	1.42 × 10^−5
		DSP4	−0.00113	0.91062	8.38 × 10^−4	8.38 × 10^−4
	TPC	CON	5.12 × 10^−4	0.83473	0.00402	0.00402
		DSP1	0.00113	0.79425	7.07 × 10^−3	7.07 × 10^−3
		DSP2	0.00111	0.94928	2.00 × 10^−4	2.00 × 10^−4
		DSP3	0.00167	0.92179	5.98 × 10^−4	5.98 × 10^−4
		DSP4	0.00187	0.96328	8.89 × 10^−5	8.89 × 10^−5
	PHOS	CON	−2.40 × 10^−4	0.83687	0.00388	0.00388
		DSP1	−2.58 × 10^−4	0.93235	4.14 × 10^−4	4.14 × 10^−4
		DSP2	−2.06 × 10^−4	0.93475	3.78 × 10^−4	3.78 × 10^−4
		DSP3	−2.76 × 10^−4	0.88632	0.00154	0.00154
		DSP4	−1.81 × 10^−4	0.98129	1.64 × 10^−5	1.64 × 10^−5

Note: VIT C: Vitamin C; TAC: Total anthocyanins content; FRAP: Ferric reducing antioxidant power; TPC: Total phenolic content; PHOS: Phosphorus content

Figure 4. Sensory evaluations of diet phalsa squash