Title: Preserving freshness and nutrients: the impact of passive and active modified atmosphere packaging on ready-to-eat orange (var. Navel) segments

Authors: Sylvia Schenck; Sofía Barrios; Patricia Lema

Addresses: Instituto de Ingeniería Química, Facultad de Ingeniería, Universidad de la República, Julio Herrera y Reissig 565, Montevideo, Uruguay ' Instituto de Ingeniería Química, Facultad de Ingeniería, Universidad de la República, Julio Herrera y Reissig 565, Montevideo, Uruguay ' Instituto de Ingeniería Química, Facultad de Ingeniería, Universidad de la República, Julio Herrera y Reissig 565, Montevideo, Uruguay

Abstract: The study investigated the effect of storage temperature and initial packaging atmosphere on navel orange segments' quality and shelf-life. Segments were packed in 30 μm polypropylene film under passive or active atmospheres (7.1 kPa O₂, 8.4 kPa CO₂) and stored at 5°C. Passive packaging was also tested at 10 and 15°C. Physicochemical, microbiological, sensory, and nutritional parameters were monitored. Both passive and active modified atmosphere packaging (MAP) extended segments shelf-life for 13 d at 5°C, limited by bacterial growth. At this point, passive MAP internal atmosphere was 14 kPa O₂ and 7 kPa CO₂, while active packages showed 17 kPa O₂ and 4 kPa CO₂. Sensory quality remained acceptable for 16 d at 5°C in both types of MAP. MAP preserved total carotenoid content and loss of ascorbic acid was less than 30%. Passive MAP led to anaerobic conditions by day 7 at higher temperatures, resulting in poor sensory and microbiological quality. Passive atmosphere packaging and 5°C storage is recommended.

Keywords: Citrus cinesis; preservation; fresh-cut; minimally processed; nutritional value; modified atmosphere packaging; ready-to-eat.

DOI: 10.1504/IJPTI.2024.138700

International Journal of Postharvest Technology and Innovation, 2024 Vol.9 No.2, pp.146 - 166

Received: 13 Oct 2023
Accepted: 09 Feb 2024
Published online: 24 May 2024 *

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