Flavor and Other Quality Factors of Enzyme-peeled Oranges Treated with Citric Acid

Abstract

Oranges can be satisfactorily processed for fresh slices using a process of enzyme infiltration under vacuum. Scored ‘Valencia’ and ‘Hamlin’ oranges were placed under 90 kPa vacuum in water, 1% citric acid (CA), or 1000 ppm pectinase (Ultrazym) at 30 °C for 2 min followed by 30 min incubation in air. After peeling, fruit were washed, cut, and all but CA-infused slices were dipped in water or 1% CA for 2 min. Drained slices were placed in sealed 454-mL deli containers and stored at 5 °C for up to 21 days. All ‘Valencia’ slices had microbial counts less than 1.0 log cfu·g−1 (cfu = colony-forming units) after 7 days storage, and slices from CA-infused fruit had less than 1.0 log cfu·g−1 after 21 days storage. For ‘Hamlin’, CA dips controlled bacterial growth on slices from water-infused oranges, except at 14 days. Enzyme-infused oranges resulted in slices with lower counts for both cultivars. CA-treated sliced (post enzyme treatment or by infusion) oranges had higher titratable acidity initially (‘Hamlin’) and after 14 days (‘Valencia’). When presented to a taste panel, ‘Valencia’ slices from enzyme-peeled fruit were preferred for texture after 2 days and 8 days in storage. In contrast, slices from fruit infused with water or citric acid were least preferred, were firmer, and had thicker segment membranes. Appearance of enzyme-treated fruit was preferred for ‘Hamlin’ oranges. Enzyme treatments increased levels of aroma volatiles, methanol and methyl butanoate, in ‘Hamlin’ slices, but overall sensory flavor data were unaffected.