Sanification and removal of excess liquids in minimally processed 'Pêra' oranges

Summary

The technologies used for the minimal processing of fruits and vegetables aim to achieve fresh and convenient produce with microbiological safety and optimal sensory quality. The 'Pêra' orange is the variety most produced in São Paulo State, Brazil, and the most widely consumed in Brazil. The purpose of this study was to determine the efficiency of sanification and excess liquid removal methods on the minimal processing of 'Pêra' oranges. The oranges were selected, washed, manually peeled using a hydrothermal treatment (50°C for 8 minutes), cut into strips, placed in polyamide bags and then submitted to methods for the sanification with chlorine and removal of excess liquids. After the treatments, the strips were placed in plastic trays (PET) and stored at 5°C for 12 days. Centrifugation for 10 seconds reduced the accumulation of liquids in the tray during cold storage and maintained the appearance of the strips. Both drainage and centrifugation increased the microbial count, but when sanification was used in combination with these treatments there was a significant reduction in microbial contamination.

Key words:
Citrus sinensis ; Postharvest; Centrifugation; Microbiological quality; Sensory evaluation