The objective of the work was to analyze the behavior of the fresh-cut 'Poncã' Tangerine stored 5ºC. The experiment was carried out in the Postharvest Fruit and Vegetables Laboratory of the Food Science Department / Federal University of Lavras - Brazil. The fruit were washed with neutral detergent and sanitized with sodium hipochlorite 200ppm for 15 minutes, peeled, packed and immediately cooled at 5ºC. It was used a fully randomly design, with 3 replications and 3 fruits per plote. The influence of 5 levels of the factor time (0, 3, 6, 9 and 12 days) was evaluated. The quality of the fruit was analyzed based in the following variable: mass loss, juiciness, concentration of O2 and CO2 into the packages, L *, a* and b * values, pH, titratable acidity, soluble solids, beta-carotene and vitamin C content. The temperature of 5°C was indicated to the storage of fresh-cut 'Poncã' tangerine based in minor changes in color, titratable acidity, soluble solids, mass loss and juiciness although losses in vitamin C (65,93%) and beta-carotene (42,75%) have been observed.
Citrus reticulata Blanco; fresh-cut; refrigeration
