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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Main Authors: Ana Luiza Pinheiro, Angelo Pedro Jacomino, Maria Cecília de Arruda, Ricardo Alfredo Kluge
Format: Article
Language:English
Published: Universidade de São Paulo 2011-12-01
Series:Scientia Agricola
Subjects:
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.
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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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AT angelopedrojacomino durationofhydrothermaltreatmentandpeelingof39murcott39tangor
AT mariaceciliadearruda durationofhydrothermaltreatmentandpeelingof39murcott39tangor
AT ricardoalfredokluge durationofhydrothermaltreatmentandpeelingof39murcott39tangor