摘要：Sensory shelf-life of mango juice stored at uncertain condition were modelled using responses of pH factor. Fresh mango juice without additives from healthy ripe mangoes fruits initially pre-heated (800 - 900C) for 10minutes for easy extraction of juice. Uncertainty factor of this study was premised on uncontrolled natural and artificial interfaces of four temperature dependent storage conditions: freezer (≤4oC), refrigerator (≤ 20oC), room temperature (25-27oC) and incubator (37oC). Sensory quality assessment by 100 panellists indicated a significant (P<0.05) compromise after 2nd day (≥48 hr), at declining order of taste, consistency, aroma and colour. Perhaps, the temperature of room and incubator conditions, encouraged microbial kinetics that consequentially altered the sensory qualities significantly (P<0.05), unlike freezer and refrigerator. Sensory models were generated from the hypothesis H1: E(Y|X=x) = β0 + β1x1 + β2x2 + β3x3 + β4x4, and resolved with fitted linear model hypothesis H0: E(Y|X=x) = μ; H1: E(Y|X=x) = α + β (r2 = 1). Predictable shelf-life (P<0.05) limit of pasteurized mango juice in freezer was approximately 50days, refrigerator (~45 days), room temperature (~25days) and incubator (~18 days). Remarkable similarities of sensory and pH trends, supported with resolved linear coefficient of r2 = 1, basically portends pH as an ideal physiochemical factor that can predict the sensory quality of pasteurized mango juice beyond 95% precision. Conclusively, this study successfully demonstrated the possibility of modelling the sensory shelf-life of pasteurized mango juices dependent on pH factor only. Further merit of this model is the flexibility to accommodate uncertainty factors.
