Minimal processing of ‘Murcott’ tangor: types of cut, sanification and elimination of excess fluids

Abstract ‘Murcott’ is one of the tangerine varieties most produced in São Paulo, Brazil. It presents excellent sensory quality, intense flavour and is sweeter than the ‘Ponkan’ tangerine, and is therefore a product with potential for the minimally processed fruits market. The aim of this study was to determine the effects of types of cutting, sanitation methods and the elimination of excess fluids on the quality of minimally processed ‘Murcott’ tangor. In the first experiment, the fruits were cut into halves, strips and cubes. In the second experiment the effects of chlorine sanitization and the elimination of excess fluids were examined. The halves and strips showed higher ascorbic acid contents at the end of the storage period than did the cubes, but the soluble solids contents did not differ significantly between the cuts. The strips showed low titratable acidity levels and high soluble solids/titratable acidity ratios. The elimination of excess fluid did not affect the appearance of the minimally processed products, and sanitization with chlorine did not affect the taste. All the treatments showed low levels of microbial contamination under the conditions of the present study. The strips were the best type of cut. Under the conditions of this study, sanitation after cutting and the elimination of excess fluid were proven to be expendable in the minimum processing of ‘Murcott’ as strips.

摘要：默科特（Murcott）是巴西圣保罗州产量最高的柑橘品种之一。该品种兼具优异的感官品质与浓郁风味，且比椪柑（Ponkan）更甜，因此具备进军轻度加工果品（minimally processed fruits）市场的潜力。本研究旨在探究切割方式、消毒方法及沥干多余水分对轻度加工默科特橘橙品质的影响。第一组实验中，将果实切割为对半、条状与块状三种形态；第二组实验则考察了含氯消毒处理与沥干多余水分的作用效果。贮藏期末，对半切与条状样品的抗坏血酸（ascorbic acid）含量显著高于块状样品，但不同切割方式下的可溶性固形物（soluble solids）含量无显著差异。条状样品的可滴定酸度（titratable acidity）较低，且可溶性固形物与可滴定酸度的比值更高。沥干多余水分不会影响轻度加工产品的外观，含氯消毒处理也不会改变产品风味。本实验条件下，所有处理组的微生物污染水平均较低。条状切割为最优的切割方式。针对本实验条件下的默科特条状轻度加工产品而言，切割后消毒与沥干多余水分的步骤可被省略。