Obtaining and storage of ready-to-use segments from traditional orange obtained by enzymatic peeling

The aim of this study was to optimize all parameters implied in the process of obtaining orange segments as minimally processed product by enzymatic peeling, from the method of segment obtaining to the storage conditions, and also to evaluate two films with different permeability. Enzymatic peeling was carried out by fruit infusion under vacuum conditions in a commercial preparation of pectinases and cellulases (Peelzym II). The best condition to obtain Cadenera segments by enzymatic peeling was 1 mL/L of Peelzym II applied at 53 kPa with three vacuum pulses of 2 min and a subsequent period of 30 min in the enzymatic solution at atmospheric pressure. The segments were packaged in two films with different permeability and they were stored for 10 days at 4 °C. Samplings were carried out after 4, 7 and 10 days of storage. The results showed that the concentration of CO2 in the less permeable film (PA 120) ranged between 0.7 and 1.2 mL/100 mL, while in the most permeable one (PA 240) was around 0.2 mL/100 mL....