ABSTRACT: 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 hydrotherma…
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