Table 6.

Kinetic parameters of quality indices during storage obtained by the Arrhenius and Eyring models.

Quality Indices	Arrhenius Model				Eyring Model
	${\mathit{E}}_{\mathit{a}} (\mathbf{kJ}/\mathbf{mol})$	${\mathit{k}}_{\mathit{r}\mathit{e}\mathit{f}} \left({\mathbf{d}}^{-1}\right)$	R2	RSME	∆H* (kJ/mol)	∆S* (J/(mol·K))	R2	RSME
Total acid	47.23	−1.0616	0.9567	0.0018	--	--	--	--
L* Rd	65.18	0.1024	0.9943	0.0010	62.60	−60.98	0.9942	0.0010
L* v	72.09	0.0554	0.9995	0.0017	69.51	−43.66	0.9995	0.0017
Hardness Rd	45.76	3.8813	0.9075	0.3766	43.19	−93.75	0.9075	0.3774
Hardness v	58.10	1.3682	0.9779	0.0443	55.52	−62.38	0.9778	0.0446
Sensory score	70.07	0.0453	0.9955	0.0024	67.48	−51.92	0.9995	0.0023

--: No detection; _Rd = radish; _V = vegetable; $E_a$ = apparent activation energy (kJ/mol); $k_{ref}$ = reaction rate at the reference temperature (d⁻¹); ∆H* = enthalpy of activation (kJ/mol); ∆S* = entropy of activation; R² = coefficient of determination; RSME = root mean square error.