Shelf-life of minimally processed blood oranges as affected by modified atmosphere packaging

The present study evaluated the shelf-life of two minimally processed Tarocco genotypes (Galloand Scirè) that were packaged in a modified atmosphere with three gas mixtures of different percentagesof O2, CO2 and N2. No important physicochemical differences were observed among theorange slices packaged under modified atmosphere and stored at 4°C for 15 ds. The low O2 percentagein the atmosphere of trays may have caused a decrease in the oxidation process. In addition,the increasing amount of CO2 due to the respiration process did not lead to fermentationphenomena. Sensory and microbiological changes, however, were observed among the slices packagedwith the three gas mixtures, especially for the Tarocco Scirè.