Effects of Cutting on Juice Leakage, Microbiological Stability and Bitter Substances of Peeled Citrus

• Published in: Food science & technology 1997-01, Vol.30 (7), p.670-675
• Main Authors: Pao, Steven, Widmer, Wilbur W., Petracek, Peter D.
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; bitterness; cutting; food contamination; Food industries; food preparation; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; grapefruits; juices; leakage; limonin; naringin; oranges; peeling; storage; storage quality; surface area; temperature
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1006/fstl.1996.0237

The effects of cutting on selected storage characteristics (juice leakage, microbiological stability, and bitter substances) of peeled citrus were examined. Peels of Valencia and Hamlin orange and Marsh white grapefruit were infused with water and removed manually from the fruit. The remaining segments were cut radially or cross-sectionally to create halves, quarters, sections, rings, or chunks. Juice leakage of cut segments was initially rapid, but became constant. Juice leakage increased proportionally with cut surface area, but was not affected by storage temperature (2, 4, or 8 °C). Total aerobic plate counts of peeled whole fruits and segment chunks stored at 4, 8, or 21 °C did not differ ( P>0.05), but yeast and mold counts were greater for chunks. Limonin concentration of peeled whole grapefruits and grapefruit segment chunks stored at 4 °C increased during storage (< 2 mg/kg initially to 5 and 9 mg/kg at 1 week for peeled whole fruits and chunks, respectively). In contrast, soluble naringin concentration of both peeled whole fruits and segment chunks decreased from 600 mg/kg to 370 mg/kg as a result of crystallization under similar storage conditions.