Sanitization is one of the most important procedures in minimal processing. This work aimed to determine the stage of the process in which sanitizing is more effective in orange. Fruits were selected according to size and skin color and stored at 6ºC for 12h. Then, the following sanitization treatments were used: a) before peeling; b) before and after peeling; c) after peeling; d) no sanitization (control). The sanitizer active ingredient was Dichloro-S-Ttriazinetrione. For sanitization before peeling, fruits were immersed in water plus 200 mg.L ¹ chlorine for 10 minutes, while for sanitization after peeling, fruits were immersed in water plus 50 mg.L ¹ chlorine for 3 minutes, followed by rinsing in drinking water. Peeling was done by hydrothermic treatment (immersion of fruits in water at 50ºC for 8 minutes approximately). After that, fruits were manually peeled and stored at 6ºC for 6 days. Contamination levels by fungi and bacteria were low, reaching a maximum of 4 x 10² CFU.g-1. Coliforms or Salmonella were not found in any samples in treatments. Although microbial counts were low in all treatments, those using sanitization showed the lowest contamination levels, showing the sanitization efficacy. Based on the results, sanitization before peeling, after washing of fruits, is recommend in order to assure the microbiological quality of fruits.
Citrus sinensis; cloro; microbiology; quality
