This study aimed to propose a multivariate method for determining the shelf life of food in nonaccelerated studies. The method allows incorporating different kinds of variables such as sensorial, physical, chemical and microbiological. The idea is to maintain two components most (co)related to(with) time (not necessarily the first two) and regress the score of a sample adjacent against these components, predicting the shelf live. It was applied in minimally processed eggplant data, resulting in

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... a prediction of 9.6 days of life. Results suggest that the proposed method is promising and can be used in non-accelerated studies considering attributes of different types.