Passive Modified Atmosphere Packaging Extends Shelf Life of Enzymatically and Vacuum‐Peeled Ready‐to‐Eat Valencia Orange Segments

Abstract

AbstractApplication of passive modified atmosphere packaging (MAP) for shelf life extension of enzymatically and nonenzymatically peeled orange segments was evaluated. Oranges (Citrus sinensis cv. Valencia) were washed, sanitized and peeled by applying vacuum pulses only (vacuum peeling) and vacuum pulses followed by incubation in enzymatic solution (enzymatic peeling). Segments were packaged in polypropylene film and stored at 7C for 16 days. Package atmosphere composition, weight loss, respiration rate, color, instrumental texture, pH, soluble solids, sensory attributes, and bacterial and fungal growth were evaluated during storage. Microbiological limits (cfu/g > 106) were reached by enzymatically and vacuum‐peeled segments on days 12 and 8, respectively. Integrity and characteristic odor had significantly changed by this day. Vacuum‐peeled segments presented better texture attributes and integrity (50% higher scores in sensory evaluation). Both types of segments benefited from MAP and are an attractive alternative for commercialization of ready‐to‐eat oranges.Practical ApplicationsThe information presented in this paper can assist fresh‐cut producers in developing ready‐to‐eat oranges. Quality of segments obtained with two peeling methods was evaluated, and potentials and limitations of the segments obtained by each process were pointed out. Passive MAP in polypropylene at a reasonable storage temperature (7C) resulted to be an inexpensive technology that can extend segment shelf life in eventual cold storage of orange segments.