Microbial, Physical, Chemical and Sensory Qualities of Minimally Processed and Modified Atmosphere Packaged “Ready To Eat” Orange Segments

Abstract

Oranges were sanitized, dried, peeled and segmented. Undamaged segments were packed under passive and active MAP with low and high oxygen in PP trays sealed with CPP/OPP film. Overall quality of the segments were monitored for 25 days at 4°C. The results showed that orange segments could be stored under passive and active MAP without significant microbial growth. There were slight changes in acidity and Brix (p ≤ 0.05) with no significant changes in pH and sugar. The hardness increased and color (L, a, b) decreased during storage. Orange segments remained in a commercially viable condition for 10 days under MAP.