Abstract
Arbutus unedo L. is a widespread tree known for its nutritional and antioxidant importance. However, the utilization of its berries remains limited due to their sensitivity and damage during storage. This study aims to evaluate the effect of barrier technologies with the addition of lemon juice (Citrus limon) and bitter orange juice (Citrus aurantium) as additives on the sensory, nutritional, and microbiological quality of fruits during storage. The combined fruits exhibited a significant decrease in pH (from 5.07±0.23 to 3.45±0.34 for fruits combined with bitter orange juice and from 5.07±0.23 to 3.64±0.12 for fruits combined with lemon juice), moisture content (from 62.48±2.32 to 45.47±3.54 for fruits combined with bitter orange juice and from 62.48±2.32 to 51.4±3.12 for fruits combined with lemon juice), and showed inactivation of aerobic mesophilic bacteria compared to non-treated fruits. Differential thermogravimetric analysis (DTG, DSC) demonstrated that fruits conditioned in the presence of bitter orange juice preserved their nutritional quality (vitamins B2, B6, B9, B12, and C) under light and oxygen exposure. The combination of acidity and sweetness improved the sensory quality of the combined fruits during storage.
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