Shelf-life of minimally processed blood oranges as affected by modified atmosphere packaging

• Published in: Italian journal of food science Vol. 24; no. 1; p. 41
• Main Authors: Rapisarda, P, Caggia, C, Bellomo, S.E, Pannuzzo, P, Restuccia, C, Timpanaro, N, Lanza, C.M
• Format: Journal Article
• Language: English
• Published: Pinerolo Chiriotti Editori S.r.l 01-01-2012; Codon Publications
• Subjects: Microbiology
• ISSN: 1120-1770; 2239-5687

The present study evaluated the shelf-life of two minimally processed Tarocco genotypes (Gallo and Scire) that were packaged in a modified atmosphere with three gas mixtures of different percentages of [O.sub.2], C[O.sub.2] and [N.sub.2]. No important physicochemical differences were observed among the orange slices packaged under modified atmosphere and stored at 4[degrees]c for 15 ds. the low [O.sub.2] percentage in the atmosphere of trays may have caused a decrease in the oxidation process. In addition, the increasing amount of C[O.sub.2] due to the respiration process did not lead to fermentation phenomena. sensory and microbiological changes, however, were observed among the slices packaged with the three gas mixtures, especially for the tarocco Scire. --Key words: fresh-cut orange, MAP, microbial growth, physicochemical analysis, sensory evaluation, Tarocco orange--