Resumen de Physicochemical, Microbiological, and Sensory Evaluation of Minimally Processed Tarocco Clone Oranges Packaged with 3 Different Permeability Films
Paolo Rapisarda, C. Caggia, Carmela M. Lanza, Santina E. Bellomo, Paolo Pannuzzo, Cristina Restuccia
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 O2 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 × 107 CFU/g) for mesophilic viable counts than the 2 microbiological criteria generally used for fresh-cut fruit and vegetables (108 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 O2 film were the most appreciated.
