Submitted to: Journal of Cotton Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: May 15, 2008
Publication Date: July 21, 2008
Citation: Gamble, G.R. 2008. Method for the Prediction of the Rate of +b Color Change in Upland Cotton (Gossypium hirsutum) as a Function of Storage Temperatures. Journal of Cotton Science. 12:171-177. Interpretive Summary: Previous work has shown that the color grade of upland cotton, a factor affecting the market price of cotton, may be detrimentally affected by prolonged storage at elevated temperatures. The present study utilizes controlled temperature and time conditions to determine their quantitative affect upon the color, and this data is subsequently used to develop a model by which the color of cotton, as measured by +b, may be predicted as a function of known temperature and time conditions. The model will be used as a basis for construction of a more extensive model which can be used to predict color change in any upland cotton.
Technical Abstract: Previous studies have indicated that HVI +b values of baled upland cotton increase due to prolonged storage with uncontrolled temperature conditions. This change in +b is accompanied by decreases in reducing sugar content and pH. The present study attempts to elucidate the dependence of this trend upon storage temperature and time, and to develop a resultant model capable of predicting +b changes at any given temperature and time. A single variety of cotton was subjected to varying temperature and time conditions, and resultant values of reducing sugar content, pH, and +b were determined. Exponential regressions were utilized on the data resulting in determinations of rate constants which are temperature dependent and obey the Arrhenius expression. A resulting model is constructed which allows prediction of +b as a function of time and temperature. The model will be used as a basis for construction of a more extensive model which can be used to predict color change in any upland cotton based on initial +b, reducing sugar, and pH values.