Passive Modified Atmosphere Packaging Extends Shelf Life of Enzymatically and Vacuum‐Peeled Ready‐to‐Eat Valencia Orange Segments

Abstract

Application of passive modified atmosphere packaging (MAP) for shelf life extension of enzymatically and nonenzymatically peeled orange segments was evaluated. Oranges (Citrus sinensis cv. Valencia) were washed, sanitized and peeled by applying vacuum pulses only (vacuum peeling) and vacuum pulses followed by incubation in enzymatic solution (enzymatic peeling). Segments were packaged in polypropylene film and stored at 7C for 16 days. Package atmosphere composition, weight loss, respiration rate, color, instrumental texture, pH, soluble solids, sensory attributes, and bacterial and fungal growth were evaluated during storage. Microbiological limits (cfu/g > 106) were reached by enzymatically and vacuum‐peeled segments on days 12 and 8, respectively. Integrity and characteristic odor had significantly changed by this day. Vacuum‐peeled segments presented better texture attributes and integrity (50% higher scores in sensory evaluation). Both types of segments benefited from MAP and are an attractive alternative for commercialization of ready‐to‐eat oranges. Practical Applications The information presented in this paper can assist fresh‐cut producers in developing ready‐to‐eat oranges. Quality of segments obtained with two peeling methods was evaluated, and potentials and limitations of the segments obtained by each process were pointed out. Passive MAP in polypropylene at a reasonable storage temperature (7C) resulted to be an inexpensive technology that can extend segment shelf life in eventual cold storage of orange segments.

Washing, Peeling and Cutting of Fresh-Cut Fruits and Vegetables

“…The process involves manual extraction of fl avedo at oranges' top and bottom poles and its segmentation through longitudinal and equatorial cuts with sharp knives. These cuts and segmentations aimed at facilitating enzyme penetration for albedo digestion inside the fruit (Barrios et al 2014 ). Fruits are later dipped into 1 % pectinase solution by vacuum infusion.…”

“…After vacuum, fruits are maintained at 40 °C for 15-40 min to achieve the most favourable enzymatic activity. The peels are then removed manually and fruits are washed with pressurized water (Barrios et al 2014 ).…”

Innovative processes and technologies for modified atmosphere packaging of fresh and fresh-cut fruits and vegetables

“…Recent applications of MAP have been effective for both climacteric fruits such as avocado (Sellamuthu et al, 2013), breadfruit (Roopa et al, 2015) and figs (Villalobos et al, 2014), and non-climacteric fruits such as pineapples (Finnegan et al, 2013), cherries (Colgecen and Aday, 2015), and oranges (Barrios et al, 2014). In general, for climacteric fruits, slowing respiration and ripening are the crucial functions of MAP, particularly for highly perishable fruits such as guava (Antala et al, 2015) and mango (Ramayya et al, 2012).…”

Estudio De La Calidad De Naranjas Y Mandarinas Mínimamente Procesadas. Influencia De Variables Del Proceso.

“…Diversos trabajos de investigación en Argentina y la región, (Barrios et al, 2014;Van de Velde et al, 2013;Meier et al, 2010;Bello et al, 2009;Bello et al, 2008;Arrunda et al, 2008;Pinheiro 2008;Arrunda et al, 2007;Tibola et al, 2006), muestran la viabilidad de este proceso evaluando diferentes tecnologías y aplicadas a distintas especies cítricas, las cuales mantienen no sólo la calidad sensorial sino también las cualidades nutricionales. Estas investigaciones centran su atención al procesamiento enzimático, térmico y manual de los cítricos evaluando parámetros de calidad fisicoquímicos, y su variación con el tiempo de conservación, pero pocas referencias se detallan sobre las modificaciones de la calidad sensorial percibidas por el consumidor y su vida útil.…”

“…Este lavado generalmente se realiza en líneas de empaque con detergente y cepillos rodantes seguidos de un enjuague con agua por aspersión que evita contaminación cruzada, proceso que reduce cerca de un 80% la carga de patógenos de los frutos (Visintin et al, 2010). Posteriormente se realiza una desinfección por inmersión con agua clorada con una concentración de 200 ppm en tiempos variables de 1 a 5 minutos (Barrios et al, 2014;Karacay et al, 2010a;Pinehiro, 2009).…”