Hydrothermal treatment favors peeling of 'Pera' sweet orange fruit and does not alter quality

Arruda, Maria Cecília de; Jacomino, Ângelo Pedro; Pinheiro, Ana Luíza; Ribeiro, Rafael Vasconcelos; Lochoski, Michelle Antonio; Moreira, Raquel Capistrano

doi:10.1590/s0103-90162008000200007

Cited by 12 publications

(15 citation statements)

References 6 publications

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“…The flavor of 'Pera' sweet oranges submitted to hydrothermal treatment (50 ºC for 8 to 30 min) was not altered (Arruda et al, 2008;Pinheiro et al, 2009). To judge appearance, two tests were accomplished: a paired-preference test and a visual quality test.…”

Section: Resultsmentioning

confidence: 99%

“…The appearance of 'Pera' sweet oranges peeled through the use of hydrothermal treatment for eight to 30 min had the consumers' preference. The smaller immersion times enabled the total removal of the albedo, while the fruits without this treatment presented albedo traces (Arruda et al, 2008;Pinheiro et al, 2009).…”

Section: Resultsmentioning

confidence: 99%

“…Hydrothermal treatment at 50 ºC for 8-30 min was found to be effective in maintaining the quality of the 'Pera' sweet Orange fruit (Arruda et al, 2008;Pinheiro et al, 2009). This technique can be extended to other citrus fruits difficult to peel such as 'Murcott' tangor.…”

Section: Introductionmentioning

confidence: 99%

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Duration of hydrothermal treatment and peeling of 'Murcott' tangor

Pinheiro¹,

Jacomino²,

Arruda³

et al. 2011

Sci. agric. (Piracicaba, Braz.)

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Hydrothermal treatment facilitates the peeling of 'Pera' sweet orange fruit and does not alter its quality. The aim of this work was to adapt the technology of peeling for the use of hydrothermal treatment in 'Murcott' tangor and to evaluate its influence in the CO 2 production and the physicochemical, microbiologic and sensorial characteristics of fruits. The peeling time, the yield of marketable fruits and the internal temperature of fruits during the treatment were also evaluated. The hydrothermal treatment consisted of placing the fruits in a water-bath at 50 ºC for 5, 10, 15, 20, 25 and 30 min. Fruits were peeled by first opening a gap in the peduncle region with a knife and then manually removing the flavedo and albedo. Fruits were stored at 5 ºC for six days. Hydrothermal treatment caused changes in the fruits' CO 2 production for only the first few hours after processing. Internal fruit temperature after 30 min of treatment reached 35 ºC. There were no changes in the physicochemical and microbiologic characteristics of the fruits. The treatment did not change the flavor, improved the fruits' appearance, decreased the peeling time of the treated fruits by 57 % and increased the yield of marketable fruits. In conclusion, the hydrothermal treatment accomplished from 5 to 30 min at 50 ºC can be used as part of the peeling process for 'Murcott' tangor.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Duration of hydrothermal treatment and peeling of 'Murcott' tangor

Pinheiro¹,

Jacomino²,

Arruda³

et al. 2011

Sci. agric. (Piracicaba, Braz.)

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“…The hydrothermal treatment consisted of immersing the oranges in heated water (50 °C) for eight minutes (ARRUDA et al, 2008). Then, the fruits were immediately peeled by first opening a gap in the peduncular region with a knife, and then the flavedo and albedo were manually removed.…”

Section: Methodsmentioning

confidence: 99%

Dynamics of gas levels inside packages containing minimally processed Pera orange

et al. 2012

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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.

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“…Some national and international studies have investigated the MPP changes undergone by citrus fruits such as orange 'Valencia' (PLAZA et al, 2011), 'Felgueira' orange (ROCHA et al, 1995), 'Pera' orange (DONADON et al, 2004;LEME et al, 2007;ARRUDA, 2008ARRUDA, , 2011GROPPO et al, 2009), 'Salustiana' orange (PRETEL et al, 1998), tangerines (TIBOLA et al, 2006;PINTO;VILAS BOAS;DAMIANI, 2007;DEL-VALLE et al, 2009), Murcott 'Murcott' (KLUGE et al, 2003, and lemon (ARTÉS-HERNÁNDES; RIVERA-CABRERA; KADER, 2007). However, 'Champagne' orange, also known as 'Cristal' and 'Champagne' mandarin, has not been studied yet.…”

Section: Introductionmentioning

confidence: 99%

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

Agostini

Scalon

Silva³

et al. 2013

Food Sci. Technol

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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.

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Hydrothermal treatment favors peeling of 'Pera' sweet orange fruit and does not alter quality

Cited by 12 publications

References 6 publications

Duration of hydrothermal treatment and peeling of 'Murcott' tangor

Duration of hydrothermal treatment and peeling of 'Murcott' tangor

Dynamics of gas levels inside packages containing minimally processed Pera orange

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

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