The aim of this work was to evaluate the influence of type of peeling, manual, mechanic and enzymatic, and temperature of storage, 5ºC, 10ºC and ambient (21-23ºC) on the shelf-life of minimally processed 'Pera' type Rio oranges. Ripe oranges were picked and immediately washed and peeled. After peeled, fruits were disinfected and packed on polystyrene trays recovered with stretchable PVC film. During storage, was evaluated the appearance, amount of juice loss, rotting, loss of fresh mass, respiratory intensity, level of O2 and CO2 inside the packages, color, contents of total soluble solids (TSS), titratable acidity (TA) and ascorbic acid (AA) and the ratio TSS/TA. Microbiological evaluations were made as well as testing acceptance and preference by the consumer. Only enzymatically peeled products presented juice loss that increased with storage time. There was continuous loss of fresh mass in every product, but peeled products stored at 21-23ºC presented the greatest losses. Processed oranges presented a respiratory peak at the first hour after peeling followed by reduction and stabilization at 11th-13th hour. The enzymatic peeling and the lowest storage temperatures produces the highest contents of O2 and the lowest of CO2 in packages. Processed fruits presented low counting of microorganisms, mesophilic, psychrotrophs and coliforms. Fecal coliforms were not detected. Rotting appeared on manually and mechanically peeled after 13 days at 5ºC, 8 days at 10ºC or 4 days at 21-23ºC. Products obtained from manual peeling did not differ from mechanically or enzymatically peeled related to contents of TA, TSS and AA and the ratio (TSS/TA). Products manually or mechanically peeled, and stored at 5ºC , were considered the best by the tasters and presented good appearance during 19 days and good taste for 23 days. Products enzymatically peeled and stored at 5ºC presented good appearance for four days and unpleasant taste in the first day.
citrus; minimally processed; shelf-life; fresh-cut
