Minimally processed 'Pera' orange: effect of antioxidant agents on the sensorial acceptance and physicochemical characteristics

Microbial and Sensory Qualities of Modified Atmosphere Packaged Ready To Eat Orange Segments

“…Further, it was also observed that yeast, mould and standard count was high in control and untreated orange segments compared to treated orange segments because citric acid is an organic acid, it lowers the pH of the product (Chaves et al, 2013). Sanitation with 200 ppm NaOCl before peeling lowers the pH of the product and modified atmosphere combined with low storage temperature provided good microbial quality (Karacay and Ayhan, 2010. b).…”