Optimization of vacuum infusion and incubation time for enzymatic peeling of ‘Thomson’ and ‘Mollar’ oranges

Pretel, M.T.; Botella, M.A.; Amorós, Asunción; Zapata, Pedro J.; Serrano, Marı́a

doi:10.1016/j.lwt.2005.07.021

Cited by 13 publications

(8 citation statements)

References 14 publications

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“…Therefore, an application of 74.66 kPa for 10 min was preferable for incorporation of the sugar solution into the partially ripe mango. Interestingly, this vacuum pressure value was within the range of 13e75 kPa recommended for several fruits such as mango, melon, mamey, apple, papaya and peach (Mújica-Paz et al, 2003;Pretel, Botella, Amorós, Zapata, & Serrano, 2007).…”

Section: Effect Of Vacuum Pressuresupporting

confidence: 56%

Utilization of partially ripe mangoes for freezing preservation by impregnation of mango juice and sugars

Sriwimon

Boonsupthip

2011

LWT - Food Science and Technology

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Section: Effect Of Vacuum Pressuresupporting

confidence: 56%

Utilization of partially ripe mangoes for freezing preservation by impregnation of mango juice and sugars

Sriwimon

Boonsupthip

2011

LWT - Food Science and Technology

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“…Enzymatic peeling is an alternative method for removing the rind of the fruits with lower water consumption and causing less contamination than the traditional methods. The presence of the navel hampers the diff usion of the enzymatic solution into the tissue and the irregularity of the segments decreases the quality of the fi nal product, as could be verifi ed in the Thomson variety (Pretel et al, 2007).…”

Section: Easy Of Peelingmentioning

confidence: 96%

The Investigation of Citrus Fruit Quality. Popular Characteristic and Breeding

Abouzari¹,

Nezhad²

2016

Acta Univ. Agric. Silvic. Mendelianae Brun.

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Citrus is the most economically important fruit crop in the world. In citrus, the concept of fruit quality comprises several other aspects intimately related to human health apart from physical attributes and diet components. Citrus is an excellent model to study fruit quality because of its peculiar fruiting, singular biochemistry and economical relevance. A citrus breeding programme starts with the selection of suitable parents and the planning of controlled crosses. Information on the breeding value of available parents and the heritability of specific characters is important in a plant breeding programme to aid the breeder in parent selection and the planning of controlled crosses. Major goals of variety breeding in citrus are mostly related to fruit quality, productivity and harvesting period. In a broad sense, citrus fruit quality includes many physical attributes like fruit color, fruit size, easy of peeling and seedlessness. These traits have become paramount in commercial citrus types and new cultivar being developed through plant breeding and selection of new sports. This paper focus on four main citrus characteristics that responsible for fruit quality and are the basis for judging the product acceptability by consumers. We also discuss the variety strategy for citrus quality improvement.

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“…Enzymatic peeling has been thoroughly studied by Pretel et al . (, ), who determined optimal enzymatic peeling conditions for several orange varieties. In these studies, perforation of flavedo and application of vacuum pulses were reported as fundamental steps in orange peeling.…”

Section: Introductionmentioning

confidence: 99%

“…Peeling can be enhanced by application of vacuum pulses, which favor flavedo release and extraction (Pretel et al 1997). Enzymatic peeling has been thoroughly studied by Pretel et al (1997Pretel et al ( , 2007, who determined optimal enzymatic peeling conditions for several orange varieties. In these studies, perforation of flavedo and application of vacuum pulses were reported as fundamental steps in orange peeling.…”

Section: Introductionmentioning

confidence: 99%

Passive Modified Atmosphere Packaging Extends Shelf Life of Enzymatically and Vacuum‐Peeled Ready‐to‐Eat Valencia Orange Segments

Barrios

Aceredo

Chao

et al. 2014

Journal of Food Quality

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Application of passive modified atmosphere packaging (MAP) for shelf life extension of enzymatically and nonenzymatically peeled orange segments was evaluated. Oranges (Citrus sinensis cv. Valencia) were washed, sanitized and peeled by applying vacuum pulses only (vacuum peeling) and vacuum pulses followed by incubation in enzymatic solution (enzymatic peeling). Segments were packaged in polypropylene film and stored at 7C for 16 days. Package atmosphere composition, weight loss, respiration rate, color, instrumental texture, pH, soluble solids, sensory attributes, and bacterial and fungal growth were evaluated during storage. Microbiological limits (cfu/g > 106) were reached by enzymatically and vacuum‐peeled segments on days 12 and 8, respectively. Integrity and characteristic odor had significantly changed by this day. Vacuum‐peeled segments presented better texture attributes and integrity (50% higher scores in sensory evaluation). Both types of segments benefited from MAP and are an attractive alternative for commercialization of ready‐to‐eat oranges. Practical Applications The information presented in this paper can assist fresh‐cut producers in developing ready‐to‐eat oranges. Quality of segments obtained with two peeling methods was evaluated, and potentials and limitations of the segments obtained by each process were pointed out. Passive MAP in polypropylene at a reasonable storage temperature (7C) resulted to be an inexpensive technology that can extend segment shelf life in eventual cold storage of orange segments.

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Optimization of vacuum infusion and incubation time for enzymatic peeling of ‘Thomson’ and ‘Mollar’ oranges

Cited by 13 publications

References 14 publications

Utilization of partially ripe mangoes for freezing preservation by impregnation of mango juice and sugars

Utilization of partially ripe mangoes for freezing preservation by impregnation of mango juice and sugars

The Investigation of Citrus Fruit Quality. Popular Characteristic and Breeding

Passive Modified Atmosphere Packaging Extends Shelf Life of Enzymatically and Vacuum‐Peeled Ready‐to‐Eat Valencia Orange Segments

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