EFFECTS OF CUTTING ON JUICE LEAKAGE, MICROBIOLOGICAL STABILITY AND BITTER SUBSTANCES OF PEELED CITRUS

The effects of cutting on selected storage characteristics (juice leak age microbiological stability, and bitter substances) of peeled citrus were examined. Peels of Valencia and Hamlin orange and Marsh white gr apefruit were infused with water and removed manually from the fruit. The remaining segments were cut radially or cross-sectionally to creat e halves, quarters, sections, rings, or chunks. Juice leakage of cut s egments was initially rapid, bur became constant Juice leakage increas ed proportionally with cut surface area, but was not affected by stora ge temperature (2, 4, or 8 degrees C). Total aerobic plate counts of p eeled whole fruits and segment chunks stored at 4, 8, or 21 degrees C did not differ (P > 0.05), but yeast and mold counts were greater for chunks. Limonin concentration of peeled whole grapefruits and grapefru it segment chunks stored at 4 OC increased during storage (< 2 mg/kg i nitially To 5 and 9 mg/kg at I week for peeled whole fruits and chunks , respectively). In contrast, soluble naringin concentration of both p eeled whole fruits and segment chunks decreased from 600 mg/kg to 370 mg/kg as a result of crystallization under similar storage conditions. (C) 1997 Academic Press Limited.