Storage of mechanically peeled oranges and grapefruit

Abstract

Oranges and grapefruit stored intact or mechanically peeled (albedo removed and cored) for up to 5 weeks at 0°C were evaluated regularly to determine if sensory differences were detectable. Additionally, affective testing was completed to assess the effect on hedonic response. Neither type of fruit showed consistent perceptible changes in texture or appearance. Flavor differences were observed. For grapefruit, flavor differences were detectable, and both preference and degree of liking were negatively affected beyond 20 days. Flavor differences between peeled and intact oranges were inconsistent. No significant preferences for intact oranges were found, although intact fruit was rated, on average, higher than peeled fruit. Results suggest that storage of peeled oranges and grapefruits up to 3 weeks at 0°C is commercially feasible. Longer storage (4–5 weeks) can be realized only with fruit of high initial quality and if good manufacturing practices are followed during the peeling and packaging steps.