Evolution of biochemical and physical parameters of two fresh-cut fruits over storage at 4°C

Biochemical and physical changes of two types of fresh-cut fruits packaged in plastic containers and stocked at 4°C were studied over a period of six days. The first type of container was film-lidded and contained orange juice, pomelo, kiwifruit and orange slices. The second type was plastic-lidded and contained orange juice, apple, kiwifruit and orange slices. Color, vitamin C and carbohydrates changes were investigated. In film-lidded containers, the results showed significant variations of brightness in kiwifruit and pomelo. Carbohydrates decreased in orange juice in plastic-lidded containers. Vitamin C content did not significantly change. These results suggest that carbohydrates oxidation could be prevented by vitamin C and low oxygen observed in containers atmosphere which avoids enzymatic browning in most fruits. Overall, these results indicate a relative good stability of nutrients and well preserved organoleptic qualities of these fresh-cut fruits during the storage.   Key words: Fresh-cut fruits, orange juice, carbohydrates, color, vitamin C.