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Modeling the response of a binary consumer panel can determine the visual shelf life of minimally processed Belgian endive that are stored under different temperature and gas conditions. The end of shelf life is related to the raw bleached or unbleached endive used. However, this influence is non-significant. The effect of gas mixture on shelf life is minor at lowest and highest storage temperatures. Differences in predicted and observed shelf life are attributable to inaccurate judgement of visual shelf life. Models on temperature dependence of shelf life are described.

A first order model and the Arrhenius equation accurately define the effect of gas composition and temperature on the quality and browning of minimally processed cut endives. The model is based on the kinetics of visual quality deterioration obtained by weighted linear regression of logarithmic transformed normalized data. No browning is seen in cut endives stored at 0.9 degree celsius (C) but samples stored at 6.9 degree C deteriorate rapidly. Samples stored in 19% CO2 and 2% O2 have a good quality. Visual quality loss is inaccurately defined by the Time-Temperature-Tolerance hypothesis.