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

Abstract

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.

Postharvest conservation of fresh and minimally processed ‘Dekopon’ tangerine in different temperatures and storage times

“…These results are not in agreement with our study, because the TA increased or did not a significative difference for fresh and minimally processed tangerines, respectively, in the course of storage time. Agostini et al (2013) researched the influence of the level of minimal processing on the quality of 'Champagne' orange stored under refrigeration. The minimally processed oranges were stored at 5 (± 1 ºC) for 8 days and were subjected to physicochemical analyses every two days.…”

Effect of different packing materials and storage periods on physico-chemical characteristics of citrus fruits

“…Among the citrus varieties, kinnow contributes a lion share (95%) to citrus export. Among hybrid citrus, sweet orange is most important and abundantly produced in Southeast Asia [5]. Orange juice is widely used in almost all countries of the world and considered as the richest source of vitamin C as well as bio-available phytochemicals that function and act as antioxidants [6], and if consumed, blood lipid profiles are naturally improved particularly those affected by hyper-cholesterolemia [7].…”