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Physicochemical, Microbiological, and Sensory Evaluation of Minimally Processed Tarocco Clone Oranges Packaged with 3 Different Permeability Films
Author(s) -
Rapisarda Paolo,
Caggia Cinzia,
Lanza Carmela M.,
Bellomo Santina E.,
Pannuzzo Paolo,
Restuccia Cristina
Publication year - 2006
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2006.tb15657.x
Subject(s) - mesophile , shelf life , food science , ascorbic acid , clone (java method) , chemistry , food preservation , biology , bacteria , biochemistry , dna , genetics
Fruits of 3 Tarocco clones (‘Gallo’, ‘Arcimusa’, and ‘Scirè’) were sliced, packaged with different permeability films, and stored at 4°C for 14 to 15 d to find the best clone for processing and the most suitable packaging conditions to extend the shelf life of these products. Physicochemical parameters of Tarocco oranges slices, packaged with 3 films of different permeability, did not show marked decay phenomena during the storage days. Only a reduction in the ascorbic acid content was observed in almost all the examined clones, especially in products packaged with the most O 2 permeable films. Concerning microbiological contamination, all clones, packaged with the 3 films, showed, until the 12th storage day, a lower number of colony forming units (CFU)/g (≤ 3.6 × 10 7 CFU/g) for mesophilic viable counts than the 2 microbiological criteria generally used for fresh‐cut fruit and vegetables (10 8 CFU/g for mesophilic viable counts). In fact, for these products it is possible to expect a shelf life longer than 12 to 13 d. Regarding sensory results, it was observed that the minimally processed Tarocco clone slices packaged with the most permeable to O 2 film were the most appreciated.