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Shelf-life of chilled cut orange determined by sensory quality.

Author(s) : ROCHA A. M. C. N., BROCHADO C. M., KIRBY R., MORAIS A. M. M. B.

Type of article: Article

Summary

After minimal processing (peeling and cutting), fresh orange was stored in air at 4 deg C. During first eight days of storage the major quality parameters remain almost unchangeable, except for titratable acidity and ascorbic acid content. Respiration rate does not accelerate the deterioration of the cut orange in relation to the whole fruit. The shelf-life was limited to 5 days at 4 deg C by sensory analysis, showing that the problem of extending shelf life is mainly due to flavour stabilization. Based on these results, the authors suggest storage in a non-oxidative atmosphere. Associated to this a chemical treatment with ascorbic acid might be used to make up losses during storage.

Details

  • Original title: Shelf-life of chilled cut orange determined by sensory quality.
  • Record ID : 1996-3497
  • Languages: English
  • Source: Food Control The International Journal of HACCP and Food Safety - vol. 6 - n. 6
  • Publication date: 1995/12

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