Keywords: minimal processing, antioxidant agents, sensory acceptance, Pera oranges, antioxidants, physicochemical characteristics, orange quality
Minimally processed 'Pera' orange: effect of antioxidant agents on the sensorial acceptance and physicochemical characteristics
The aim of this study was to evaluate the sensory acceptance of 'Pera' orange minimally processed with antioxidants and their physicochemical characteristics. After processing the oranges it was added citric acid and ascorbic acid, both at a concentration of 2%, the oranges were packed and stored at 5°C and 10°C to perform the physicochemical and sensory acceptability analysis until 96 hours of storage. The variable mass loss was interfered by time, temperature and treated with antioxidant. The values of pH, soluble solids and mass loss were both interfered by the addition of antioxidants as the storage time. The use of antioxidants did not negatively affect the sensory acceptance with the storage time, but the minimally processed orange without the addition of antioxidants was affected. The industrial application of antioxidants in minimally processed oranges is a promising technology to maintain the quality and extend the shelf life of this product.