Quality and shelf-life of enzymatically peeled and segmented citrus fruits in Japan

H. Izumi, Y. Nakata, A. Inoue, Y. Ozaki
Several Japanese citrus fruits, Hassaku, Sweet spring, May pummelo, and Satsuma mandarin, were either peeled by vacuum infusion of a pectinase solution or by hand and then the sections were separated by hand. The citrus segments were then submerged in a cellulase solution to eliminate the segment membranes. There were no significant differences in the microflora, nutrient value (ascorbic acid content and β-carotene equivalent), physiology (respiration and ethylene production rates), and physicochemical properties (texture, juice leakage, color index, and pH) between enzyme-peeled and hand-peeled segments of Hassaku, Sweet spring, and May pummelo. When enzyme-peeled Satsuma mandarin segments were compared with segments chemically peeled using HCl and NaOH solutions in preparation for a conventional canned product, no differences were found in quality, except that the microbial diversity and color index were less in enzyme-peeled segments, and the respiration rate was less in chemically peeled segments. Enzyme-peeled citrus segments were preferable to hand- or chemically peeled segments for their visual appearance. Enzyme-peeled Satsuma mandarin segments were stored in three types of package films with different O2 permeability to estimate the shelf-life in a modified atmosphere package (MAP) at 10°C. CO2 approached equilibrium concentrations of 3, 5, and 8% in films of OTR 7000, 1000 and 500 mL m-2 d-1 atm-1, respectively, after 4 d of storage. Microbiological, nutritional, and physicochemical quality of the segments was maintained throughout 6 d of storage regardless of the film package, suggesting that the shelf-life of enzymatically peeled Satsuma mandarin segments as a fresh-cut produce is 6 d in a MAP at 10°C.
Izumi, H., Nakata, Y., Inoue, A. and Ozaki, Y. (2016). Quality and shelf-life of enzymatically peeled and segmented citrus fruits in Japan. Acta Hortic. 1141, 245-250
DOI: 10.17660/ActaHortic.2016.1141.29
protopectinase, cellulase, microflora, nutrient value, physicochemical properties, physiology, modified atmosphere packaging

Acta Horticulturae