Obtaining and storage of ready-to-use segments from traditional orange obtained by enzymatic peeling

Abstract

The aim of this study was to optimize all parameters implied in the process of obtaining orange segments as minimally processed product by enzymatic peeling, from the method of segment obtaining to the storage conditions, and also to evaluate two films with different permeability. Enzymatic peeling was carried out by fruit infusion under vacuum conditions in a commercial preparation of pectinases and cellulases (Peelzym II). The best condition to obtain Cadenera segments by enzymatic peeling was 1 mL/L of Peelzym II applied at 53 kPa with three vacuum pulses of 2 min and a subsequent period of 30 min in the enzymatic solution at atmospheric pressure. The segments were packaged in two films with different permeability and they were stored for 10 days at 4 °C. Samplings were carried out after 4, 7 and 10 days of storage. The results showed that the concentration of CO(2) in the less permeable film (PA 120) ranged between 0.7 and 1.2 mL/100 mL, while in the most permeable one (PA 240) was around 0.2 mL/100 mL. Under these conditions, the weight loss was kept at low levels until day 7 of storage, showing a significant increase after 10 days. Colour (a/b) increased with the peeling process and it remained without significant changes during the whole storage period for both films. The antioxidant capacity slightly decreased after 10 days of storage. The microbial flora was reduced after the enzymatic peeling. Both the sensory and the microbiological quality were kept in adequate levels for consumption during 7 days. From this moment, they lost sweetness and aroma and the microbial development increased. Thus, the use of the most permeable film and a maximum storage time of 7 days are recommended to maintain the most quality of the segments.