The objective of this work was to evaluate the effect of two temperatures on the quality of fresh-cut Tangerine 'Poncã' during 12 days. The minimal processing consisted of washing, sanitization, the peelling of the fruit and packing. The fruit were cooled at 0ºC and 10ºC. The following variable were evaluated every 3 days: concentration of O2 and CO2, mass loss, L *, a* and b * values, pH, titratable acidity, soluble solids, juiciness, vitamin C and beta-carotene. It was concluded that of temperature at 0ºC and 10ºC did not have different influence on color, vitamin C, beta-carotene and soluble solids, however held the juiciness what was the best in the fruit stored 10ºC. The interaction temperature and time affected the mass loss and pH, observing that the bigger temperature and the time of storage, the bigger are the losses suffered for the fresh-cut fruits.
Citrus reticulata Blanco; fresh-cut; refrigeration
