Hydrothermal treatment favors peeling of 'Pera' sweet orange fruit and does not alter quality

Detalhes bibliográficos
Autor(a) principal: Arruda,Maria Cecília de
Data de Publicação: 2008
Outros Autores: Jacomino,Angelo Pedro, Pinheiro,Ana Luíza, Ribeiro,Rafael Vasconcelos, Lochoski,Michelle Antonio, Moreira,Raquel Capistrano
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Scientia Agrícola (Online)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162008000200007
Resumo: Consumer demand for ready-to-eat-products has stimulated the development of new processing techniques to prepare fresh-cut fruit and vegetables. The aim of this study was to propose a peeling method for 'Pera' oranges (Citrus sinensis [L.] Osb.) by using a hydrothermal treatment and to determine its influence on the respiratory activity, physicochemical and sensorial characteristics, as well as on the peeling time. Cooled oranges (6ºC) were immersed in heated water (50ºC) for eight minutes and then, peeled and stored at 6ºC. The internal fruit temperatures taken at 1 and 3 cm depths (from fruit surface) were 15ºC and 10ºC, respectively, at the end of the hydrothermal treatment. Non-hydrothermally-treated peeled oranges were used as control. The peeling time for treated oranges was 3.2 times as short as the time used for the control. The yield of marketable oranges was 95% for hydrothermally-treated oranges versus 60% for control. The respiratory activity of hydrothermally-treated oranges was greater than that of control oranges only during the first hour after peeling. The hydrothermal treatment influenced neither the physicochemical quality (given by soluble solids, titratable acidity and ascorbic acid content) nor fruit flavor. Oranges peeled with the aid of the hydrothermal treatment had better appearance. The hydrothermal treatment makes the peeling of oranges easier and does not affect their respiratory activity or their physicochemical and sensorial qualities.
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spelling Hydrothermal treatment favors peeling of 'Pera' sweet orange fruit and does not alter qualityCitrus sinensisfresh-cuttemperatureConsumer demand for ready-to-eat-products has stimulated the development of new processing techniques to prepare fresh-cut fruit and vegetables. The aim of this study was to propose a peeling method for 'Pera' oranges (Citrus sinensis [L.] Osb.) by using a hydrothermal treatment and to determine its influence on the respiratory activity, physicochemical and sensorial characteristics, as well as on the peeling time. Cooled oranges (6ºC) were immersed in heated water (50ºC) for eight minutes and then, peeled and stored at 6ºC. The internal fruit temperatures taken at 1 and 3 cm depths (from fruit surface) were 15ºC and 10ºC, respectively, at the end of the hydrothermal treatment. Non-hydrothermally-treated peeled oranges were used as control. The peeling time for treated oranges was 3.2 times as short as the time used for the control. The yield of marketable oranges was 95% for hydrothermally-treated oranges versus 60% for control. The respiratory activity of hydrothermally-treated oranges was greater than that of control oranges only during the first hour after peeling. The hydrothermal treatment influenced neither the physicochemical quality (given by soluble solids, titratable acidity and ascorbic acid content) nor fruit flavor. Oranges peeled with the aid of the hydrothermal treatment had better appearance. The hydrothermal treatment makes the peeling of oranges easier and does not affect their respiratory activity or their physicochemical and sensorial qualities.Escola Superior de Agricultura "Luiz de Queiroz"2008-04-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162008000200007Scientia Agricola v.65 n.2 2008reponame:Scientia Agrícola (Online)instname:Universidade de São Paulo (USP)instacron:USP10.1590/S0103-90162008000200007info:eu-repo/semantics/openAccessArruda,Maria Cecília deJacomino,Angelo PedroPinheiro,Ana LuízaRibeiro,Rafael VasconcelosLochoski,Michelle AntonioMoreira,Raquel Capistranoeng2008-03-31T00:00:00Zoai:scielo:S0103-90162008000200007Revistahttp://revistas.usp.br/sa/indexPUBhttps://old.scielo.br/oai/scielo-oai.phpscientia@usp.br||alleoni@usp.br1678-992X0103-9016opendoar:2008-03-31T00:00Scientia Agrícola (Online) - Universidade de São Paulo (USP)false
dc.title.none.fl_str_mv Hydrothermal treatment favors peeling of 'Pera' sweet orange fruit and does not alter quality
title Hydrothermal treatment favors peeling of 'Pera' sweet orange fruit and does not alter quality
spellingShingle Hydrothermal treatment favors peeling of 'Pera' sweet orange fruit and does not alter quality
Arruda,Maria Cecília de
Citrus sinensis
fresh-cut
temperature
title_short Hydrothermal treatment favors peeling of 'Pera' sweet orange fruit and does not alter quality
title_full Hydrothermal treatment favors peeling of 'Pera' sweet orange fruit and does not alter quality
title_fullStr Hydrothermal treatment favors peeling of 'Pera' sweet orange fruit and does not alter quality
title_full_unstemmed Hydrothermal treatment favors peeling of 'Pera' sweet orange fruit and does not alter quality
title_sort Hydrothermal treatment favors peeling of 'Pera' sweet orange fruit and does not alter quality
author Arruda,Maria Cecília de
author_facet Arruda,Maria Cecília de
Jacomino,Angelo Pedro
Pinheiro,Ana Luíza
Ribeiro,Rafael Vasconcelos
Lochoski,Michelle Antonio
Moreira,Raquel Capistrano
author_role author
author2 Jacomino,Angelo Pedro
Pinheiro,Ana Luíza
Ribeiro,Rafael Vasconcelos
Lochoski,Michelle Antonio
Moreira,Raquel Capistrano
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Arruda,Maria Cecília de
Jacomino,Angelo Pedro
Pinheiro,Ana Luíza
Ribeiro,Rafael Vasconcelos
Lochoski,Michelle Antonio
Moreira,Raquel Capistrano
dc.subject.por.fl_str_mv Citrus sinensis
fresh-cut
temperature
topic Citrus sinensis
fresh-cut
temperature
description Consumer demand for ready-to-eat-products has stimulated the development of new processing techniques to prepare fresh-cut fruit and vegetables. The aim of this study was to propose a peeling method for 'Pera' oranges (Citrus sinensis [L.] Osb.) by using a hydrothermal treatment and to determine its influence on the respiratory activity, physicochemical and sensorial characteristics, as well as on the peeling time. Cooled oranges (6ºC) were immersed in heated water (50ºC) for eight minutes and then, peeled and stored at 6ºC. The internal fruit temperatures taken at 1 and 3 cm depths (from fruit surface) were 15ºC and 10ºC, respectively, at the end of the hydrothermal treatment. Non-hydrothermally-treated peeled oranges were used as control. The peeling time for treated oranges was 3.2 times as short as the time used for the control. The yield of marketable oranges was 95% for hydrothermally-treated oranges versus 60% for control. The respiratory activity of hydrothermally-treated oranges was greater than that of control oranges only during the first hour after peeling. The hydrothermal treatment influenced neither the physicochemical quality (given by soluble solids, titratable acidity and ascorbic acid content) nor fruit flavor. Oranges peeled with the aid of the hydrothermal treatment had better appearance. The hydrothermal treatment makes the peeling of oranges easier and does not affect their respiratory activity or their physicochemical and sensorial qualities.
publishDate 2008
dc.date.none.fl_str_mv 2008-04-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162008000200007
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162008000200007
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0103-90162008000200007
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Escola Superior de Agricultura "Luiz de Queiroz"
publisher.none.fl_str_mv Escola Superior de Agricultura "Luiz de Queiroz"
dc.source.none.fl_str_mv Scientia Agricola v.65 n.2 2008
reponame:Scientia Agrícola (Online)
instname:Universidade de São Paulo (USP)
instacron:USP
instname_str Universidade de São Paulo (USP)
instacron_str USP
institution USP
reponame_str Scientia Agrícola (Online)
collection Scientia Agrícola (Online)
repository.name.fl_str_mv Scientia Agrícola (Online) - Universidade de São Paulo (USP)
repository.mail.fl_str_mv scientia@usp.br||alleoni@usp.br
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