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Shelf life extension of peeled oranges by citric acid treatment.

Author(s) : PAO S., PETRACEK P. D.

Type of article: Article

Summary

The maximum effect of citric acid, regardless of treatment-type (infusion or dipping), on the microbiological shelf life of the oranges was at 0.5% w/v citric acid for 4 deg C storage and at 1% w/v citric acid for 8 and 21 deg C storage. Bacterial populations were significantly reduced with citric acid treatment, but yeast and moulds were not. The growth of fast-growing spoilage bacteria was inhibited.

Details

  • Original title: Shelf life extension of peeled oranges by citric acid treatment.
  • Record ID : 1999-1692
  • Languages: English
  • Source: Food Microbiol. - vol. 14 - n. 5
  • Publication date: 1997

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