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Food Science and Technology (Campinas)
Print version ISSN 0101-2061On-line version ISSN 1678-457X
GROPPO, Vanessa Daniel; SPOTO, Marta Helena Fillet; GALLO, Cláudio Rosa and SARMENTO, Silene Bruder Silveira. Effect of calcium chloride and film of sodium alginate in the conservation of minimally processed 'Pera' orange. Ciênc. Tecnol. Aliment. [online]. 2009, vol.29, n.1, pp.107-113. ISSN 0101-2061. http://dx.doi.org/10.1590/S0101-20612009000100017.
The aim of this study was to assess the effect of a calcium chloride solution and a film of sodium alginate on the conservation of minimally processed 'Pera' oranges. The quality of minimally processed orange submitted to treatments with 1% calcium chloride and 1% sodium alginate and the control (without treatment application) were monitored by physical, chemical, microbiological, and sensorial analyses every 3 days during storage at 5 ºC for a period of 12 days. Treatment with sodium alginate (1%) showed loss of smaller mass over the period of storage; however, the quality of the samples subjected to this treatment was compromised regarding the contents of ascorbic acid, sugars, soluble solids, and firmness. At the end of the storage period, the treatment with calcium chloride (1%) showed the best performance in maintaining the initial characteristics of the fruit preserving the contents of ascorbic acid, acidity, 'ratio', sugars, and firmness evidenced by the lower pectin solubilization. The microbiological analysis found negligible values of psycrotrophic bacteria, yeasts, molds, and total coliforms in all treatments. This indicates that a control of hygienic conditions led to a standard microbiological product according to the food legislation without Salmonella and coliforms under 45 ºC. Sensorially, minimally processed orange treated with calcium chloride (1%) and control proved good for consumption for up to nine days of storage.
Keywords : minimal processing; Citrus sinensis L. Osbeck; edible film; microbiology; sensory evalution; quality.