Effects of modified atmosphere packaging on physico-chemical characteristics and sensory evaluation of bitter orange (Citrus aurantium)

Abstract

The present study was undertaken to evaluate the effect of modified atmosphere packaging (MAP) during storage on some quality parameters of bitter orange. Physical, chemical, and sensory properties were monitored at 4 ºC for 20 days. Bitter oranges were sanitized, peeled, segmented and packed under normal (21%O₂ +79% N₂ as passive MAP) and two modified atmospheres (20% O₂+20% CO₂+60% N₂ as active MAP1 and 60% O₂+30% CO₂ +10% N₂ as active MAP2) in polyethylene (PE) trays. In general, there was no significant effect of MAP observed in chemical properties (P> 0.05). The firmness values increased at all applications (P = 0.05). Bitter orange segments remained viable for 20 days under enriched oxygen (60%) and less than 20 days under active (20% oxygen) and passive MAP applications considering quality parameters. We reported that bitter oranges could be prepared as ready to eat fruits with considerable shelf-life, quality and convenience with using MAP2. The longest shelf-life was obtained with MAP containing 30% of carbon dioxide (MAP2).