This work aimed to determine the storage temperature that provides better maintenance of minimally processed 'Murcote' tangor quality. After separation of fruits in segments, the minimally processed product was conditioned in rigid polyethylene trays and stored at 2, 6 or 12ºC. The physicochemical and sensorial characteristics were evaluated at every 3 days, for 9 days. The appearance was considered good until 9 days for segments stored at 2ºC. The titratable acidity, soluble solids content and ratio were not affected by the treatments. The intensification of the coloration in segments was gradual during cold storage. These results demonstrated that the quality of minimally processed tangor 'Murcote' can be maintained until 9 days at 2ºC.
Citrus reticulata x Citrus sinensis; cold storage; fresh-cut
