International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 6, Issue:2, February, 2017

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(2): 1225-1234

Microbial and Sensory Qualities of Modified Atmosphere Packaged “Ready To Eat” Orange Segments
E. Gowthami1, K. Lavanya1, Sivala Kumar2 and M. Sandhya3
1Department of Agricultural Process and Food Engineering, College of Agricultural
Engineering, Bapatla - 522 101, India
2College of Food Science and Technology, Bapatla, India
3Department of Food Chemistry and Nutrition, College of Home Science, Guntur, India 
*Corresponding author

Oranges were sanitized, dried, peeled, segmented and then dipped in citric acid solution (food grade) at 2% (w/v). Citric acid treated and untreated orange segments were packed with different packaging materials i.e., LDPE, PP and PVC pouches under three different gas compositions i.e., Gas composition 1 (G1: 8% O2 + 15% CO2 + 77% N2); Gas composition 2 (G2: 5% O2 + 10% CO2 + 85% N2); Gas composition 3 (G3: 3% O2 + 5% CO2 + 92% N2) using advanced vacuum packaging machine. After packaging, the sealed covers and control samples of orange segments were immediately stored at 50C. At an interval of 4 days, the stored samples of orange segments were taken for their quality evaluation i.e., microbial load and sensory evaluations were also conducted to establish consumer acceptance. Results showed that the product acceptability and sensory attributes of untreated and treated orange segments under G2 gas composition were limited to 20 and 25 days and the results suggested that quality was better in orange segments packed in LDPE covers under G2 gas composition for 25 days.

Keywords: Oranges,Citrus sinensis.LDPE, PP and PVC pouches.

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How to cite this article:

Gowthami, E., K. Lavanya, Sivala Kumar and Sandhya M. 2017. Microbial and Sensory Qualities of Modified Atmosphere Packaged “Ready To Eat” Orange Segments.Int.J.Curr.Microbiol.App.Sci. 6(2): 1225-1234. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.