Dynamics of gas levels inside packages containing minimally processed Pera orange

Food Science and Technology (Campinas)

Maria Cecília De Arruda Palharini²  Angelo Pedro Jacomino¹  Ana Luíza Pinheiro¹  Marcos José Trevisan¹  Claire Isabel Grígoli De Luca Sarantópoulos¹ 

[1] ,Agência Paulista de Tecnologia dos Agronegócios Pólo Regional de Desenvolvimento Tecnológico dos Agronegócios do Centro Oeste Paulista Bauru SP ,Brasil

关键词: Citrus sinensis;    modified atmosphere package;    refrigeration;    minimal processing;    Citrus sinensis;    embalagem com atmosfera modificada;    refrigeração;    processamento mínimo;   

DOI  :  10.1590/S0101-20612012005000100

来源: SciELO

【 摘 要 】

The purpose of this study was to evaluate the changes in concentrations of O2 and CO2 inside packages of minimally processed Pera orange. Previously selected oranges that were washed, sanitized, and chilled were peeled using hydrothermal treatment (immersion of fruits in water at 50 °C for 8 minutes). The peeled oranges were then packed in five different plastic packages under passive and active modified atmosphere (5% O2 + 10% CO2 + 85% N2). The fruits were stored at 6 °C and 12 °C. The package headspace gas composition was evaluated for twelve days at 6 °C and nine days at 12 °C. The polypropylene film (32 µm) promoted modified atmosphere similar to that initially injected (5% O2 + 10% CO2 + 85% N2) at 6 °C and 12 °C. With regard to the atmosphere modification system, the injection of a gas mixture anticipated achieving an equilibrium atmosphere inside the packages at 12 °C. At 6 °C, the gas composition inside the packages was kept close to that of the injection, but the equilibrium was not verified.

【 授权许可】

CC BY   
 All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License