Physicochemical and microbiological characteristics of minimally processed 'Champagne' oranges (Citrus reticulata × Citrus sinensis) in different packgings

Food Science and Technology (Campinas)

Juliana Da Silva Agostini¹  Silvana De Paula Quintão Scalon²  Kesia Esther Da Silva²  Fernando Freitas De Lima²  Ana Paula Esteves Gomes²  Michelle Mesquita Leite² 

[1] ,Federal University of Mato Grosso Institute of Health Sciences Sinop MT ,Brazil

关键词: citrus;    minimal processing;    conservation;    citros;    processamento mínimo;    conservação;   

DOI  :  10.1590/S0101-20612013005000018

来源: SciELO

【 摘 要 】

The objective of this study was to investigate the influence of the level of minimal processing and modified atmosphere on the quality of 'Champagne' orange stored under refrigeration. The fruits were subjected to the following processing: a) whole fruit without flavedo; b) whole fruit without flavedo and albedo; and c) segmented into wedges and packed as follows: uncoated packaging (control); polyethylene film; PVC film; gelatin-based edible films (3%); and polyesthyrene translucent plastic container with a lid. The minimally processed oranges were stored at 5 ± 1°C for 8 days and were subjected to physicochemical and microbiological analyses every two days. Greater weight loss occurred in fruits without flavedo and segmented, uncoated, and coated with the edible gelatin film During storage, there was a slight increase in Total Soluble Solids (TSS) for the treatments with greater weight loss and reduction in acidity and ascorbic acid, regardless of the packaging type. The microbial counts did not exceed the acceptable limits in the treatments; however, higher counts were observed at the end of storage. The minimally processed fruit packed in lidded polystyrene containers and polyethylene and PVC films kept their overall fresh visual appearance with a few physicochemical and microbiological changes up to the 8th day of storage.

【 授权许可】

CC BY   
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