SHELF-LIFE OF CHILLED CUT ORANGE DETERMINED BY SENSORY QUALITY

The shelf-life of chilled cut orange was evaluated in terms of physica l and chemical quality characteristics, microbial contamination and se nsorial acceptability. After minimal processing (peeling and cutting), fresh orange was stored in air at 4 degrees C. Evaluations were perfo rmed at different times of storage. The respiration rate of the fresh- cut orange was also evaluated. No significant increase was noticed in relation to the whole fruit which means that this was not the factor r esponsible for an accelerated deterioration of the product. During the first eight days of storage the major quality parameters remain almos t unchangeable, except for titratable acidity which decreased around 3 6% and ascorbic acid content which decreased around 22%. With respect to microbial contamination low temperature determined a considerable s helf-life (15 days). Sensory quality was the parameter which determine d the shelf-life of cut orange to five days at 4 degrees C due to flav our changes.