Duration of hydrothermal treatment and peeling of 'Murcott' tangor
Hydrothermal treatment facilitates the peeling of 'Pera' sweet orange fruit and does not alter its quality. The aim of this work was to adapt the technology of peeling for the use of hydrothermal treatment in 'Murcott' tangor and to evaluate its influence in the CO2 p...
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Format: | Article |
Language: | English |
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Universidade de São Paulo
2011-12-01
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Series: | Scientia Agricola |
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Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162011000600005 |
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author | Ana Luiza Pinheiro Angelo Pedro Jacomino Maria Cecília de Arruda Ricardo Alfredo Kluge |
author_facet | Ana Luiza Pinheiro Angelo Pedro Jacomino Maria Cecília de Arruda Ricardo Alfredo Kluge |
author_sort | Ana Luiza Pinheiro |
collection | DOAJ |
description | Hydrothermal treatment facilitates the peeling of 'Pera' sweet orange fruit and does not alter its quality. The aim of this work was to adapt the technology of peeling for the use of hydrothermal treatment in 'Murcott' tangor and to evaluate its influence in the CO2 production and the physicochemical, microbiologic and sensorial characteristics of fruits. The peeling time, the yield of marketable fruits and the internal temperature of fruits during the treatment were also evaluated. The hydrothermal treatment consisted of placing the fruits in a water-bath at 50 ºC for 5, 10, 15, 20, 25 and 30 min. Fruits were peeled by first opening a gap in the peduncle region with a knife and then manually removing the flavedo and albedo. Fruits were stored at 5 ºC for six days. Hydrothermal treatment caused changes in the fruits' CO2 production for only the first few hours after processing. Internal fruit temperature after 30 min of treatment reached 35 ºC. There were no changes in the physicochemical and microbiologic characteristics of the fruits. The treatment did not change the flavor, improved the fruits' appearance, decreased the peeling time of the treated fruits by 57 % and increased the yield of marketable fruits. In conclusion, the hydrothermal treatment accomplished from 5 to 30 min at 50 ºC can be used as part of the peeling process for 'Murcott' tangor. |
first_indexed | 2024-12-17T10:35:37Z |
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institution | Directory Open Access Journal |
issn | 0103-9016 1678-992X |
language | English |
last_indexed | 2024-12-17T10:35:37Z |
publishDate | 2011-12-01 |
publisher | Universidade de São Paulo |
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series | Scientia Agricola |
spelling | doaj.art-482615be1f7a47b28235e46cc096f3242022-12-21T21:52:23ZengUniversidade de São PauloScientia Agricola0103-90161678-992X2011-12-0168663864210.1590/S0103-90162011000600005Duration of hydrothermal treatment and peeling of 'Murcott' tangorAna Luiza PinheiroAngelo Pedro JacominoMaria Cecília de ArrudaRicardo Alfredo KlugeHydrothermal treatment facilitates the peeling of 'Pera' sweet orange fruit and does not alter its quality. The aim of this work was to adapt the technology of peeling for the use of hydrothermal treatment in 'Murcott' tangor and to evaluate its influence in the CO2 production and the physicochemical, microbiologic and sensorial characteristics of fruits. The peeling time, the yield of marketable fruits and the internal temperature of fruits during the treatment were also evaluated. The hydrothermal treatment consisted of placing the fruits in a water-bath at 50 ºC for 5, 10, 15, 20, 25 and 30 min. Fruits were peeled by first opening a gap in the peduncle region with a knife and then manually removing the flavedo and albedo. Fruits were stored at 5 ºC for six days. Hydrothermal treatment caused changes in the fruits' CO2 production for only the first few hours after processing. Internal fruit temperature after 30 min of treatment reached 35 ºC. There were no changes in the physicochemical and microbiologic characteristics of the fruits. The treatment did not change the flavor, improved the fruits' appearance, decreased the peeling time of the treated fruits by 57 % and increased the yield of marketable fruits. In conclusion, the hydrothermal treatment accomplished from 5 to 30 min at 50 ºC can be used as part of the peeling process for 'Murcott' tangor.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162011000600005fresh-cutheatingqualityappearanceeasy peeling |
spellingShingle | Ana Luiza Pinheiro Angelo Pedro Jacomino Maria Cecília de Arruda Ricardo Alfredo Kluge Duration of hydrothermal treatment and peeling of 'Murcott' tangor Scientia Agricola fresh-cut heating quality appearance easy peeling |
title | Duration of hydrothermal treatment and peeling of 'Murcott' tangor |
title_full | Duration of hydrothermal treatment and peeling of 'Murcott' tangor |
title_fullStr | Duration of hydrothermal treatment and peeling of 'Murcott' tangor |
title_full_unstemmed | Duration of hydrothermal treatment and peeling of 'Murcott' tangor |
title_short | Duration of hydrothermal treatment and peeling of 'Murcott' tangor |
title_sort | duration of hydrothermal treatment and peeling of 39 murcott 39 tangor |
topic | fresh-cut heating quality appearance easy peeling |
url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162011000600005 |
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