SciELO - Scientific Electronic Library Online

 
vol.32 issue4White tea (Camellia sinensis) extract reduces oxidative stress and triacylglycerols in obese miceMolecular characterization and evaluation of antimicrobial susceptibility of enteropathogenic E. coli (EPEC) isolated from minas soft cheese author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Services on Demand

Journal

Article

Indicators

Related links

Share


Food Science and Technology

Print version ISSN 0101-2061On-line version ISSN 1678-457X

Abstract

PALHARINI, Maria Cecília de Arruda et al. Dynamics of gas levels inside packages containing minimally processed Pera orange. Ciênc. Tecnol. Aliment. [online]. 2012, vol.32, n.4, pp.742-746.  Epub Sep 11, 2012. ISSN 0101-2061.  https://doi.org/10.1590/S0101-20612012005000100.

The purpose of this study was to evaluate the changes in concentrations of O2 and CO2 inside packages of minimally processed Pera orange. Previously selected oranges that were washed, sanitized, and chilled were peeled using hydrothermal treatment (immersion of fruits in water at 50 °C for 8 minutes). The peeled oranges were then packed in five different plastic packages under passive and active modified atmosphere (5% O2 + 10% CO2 + 85% N2). The fruits were stored at 6 °C and 12 °C. The package headspace gas composition was evaluated for twelve days at 6 °C and nine days at 12 °C. The polypropylene film (32 µm) promoted modified atmosphere similar to that initially injected (5% O2 + 10% CO2 + 85% N2) at 6 °C and 12 °C. With regard to the atmosphere modification system, the injection of a gas mixture anticipated achieving an equilibrium atmosphere inside the packages at 12 °C. At 6 °C, the gas composition inside the packages was kept close to that of the injection, but the equilibrium was not verified.

Keywords : Citrus sinensis; modified atmosphere package; refrigeration; minimal processing.

        · abstract in Portuguese     · text in English     · English ( pdf )

 

Creative Commons License All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License