Quality and conservation of minimally processed mandarin fruit - DOI: 10.4025/actasciagron.v28i2.1038

Abstract

This work was objective to verify the conservation of minimally processed ‘Clemenules’, ‘Marisol', and ‘Nova’ mandarins’ fruit. The fruits were selected, peeled and the buds had been broken individually. At the stored were packed in trays, covered with polyethylene film (60 μm), for six days at 5±1°C, and relative humidity (RH) 85±5%, plus simulated commercialization (SC) of one or two days at 10±1°C and RH 90±5%. The analysis has been developed during the storage and on the six days and also in SC period, considering the parameters: weight loss (WL), total soluble solids (TSS), total titratable acidity (TTA), TTA/TSS, pH, acid ascorbic, and rottenness. The WL was higher on the six more two days of SC. The pH, TSS, and the acid ascorbic presented gradual decrease with the storage period. The minimally processed ‘Clemenules’, ‘Marisol', and ‘Nova’ mandarins fruit maintained adequate quality to the consumption, after six days of storage plus two days of SC.