Agriculture Reference
In-Depth Information
Moreover, the less permeable polypropylene film gave bet-
ter retention of antioxidant activity for segments. The at-
mospheric composition inside packages was quite different
for the two plastic films, as more anoxic conditions were
recorded for segments sealed with the less permeable film
(Film B). Piga et al. (2002) concluded that the smaller con-
tent of oxygen inside the less permeable trays was helpful
in better retention of ascorbic acid content and antioxidant
properties.
Quality of fresh-cut products, which depends on quality
of intact commodity and its maintenance until preparation,
method of preparation, and subsequent handling conditions,
is a combination of attributes that determine their value as
human food. These quality factors include visual appear-
ance (freshness, color, defects, and decay), texture (crispi-
ness, turgidity, firmness, and tissue integrity), flavor (taste
and smell), nutritive value (vitamins, minerals, and dietary
fiber), and safety, that is, the absence of chemical residues
and microbial contamination (Kader and Mitcham, 1996;
Piagentini et al., 2002).
Raw Mandarins
Sorting/Grading
Washing 1
Peeling (Flavedo)
Segments separation
Chemical peeling
(acid hydrolysis &
alkaline breakdown)
Washing 2
Segment grading
Canning
Mandarin orange segments are canned widely and are the
only major canned product available commercially from
the tangerine, mandarin, and clementine group. A typical
mandarin segment canning process flow diagram, as de-
scribed by Perez-Lopez (2010), is shown in Figure 22.2.
When grapefruit juice was used as liquid media, the flavor
of canned mandarin products resembled more freshly cut
mandarin fruit than those preserved with sucrose and ascor-
bic acid (Perez-Lopez, 2010). The thermal process caused
a decrease in fresh-mandarin aroma and a slight increase
in off-flavor intensity. The presence of limonine in citrus
juices, for example, grapefruit, can be responsible for a low-
ering perception of fresh mandarin flavor in heated canned
mandarin segments (Perez-Lopez, 2010).
Ascorbic acid,
sucrose, water
(syrup)
Weighing and fillling
in cans
Exhausting
Sealing cans
Thermal processing
Cooling
Labeling/Palletization
Juice extraction and processing
Juice is the primary processed citrus product, amounting to
greater than one-half of the citrus mass. It is noted that the
major portion of easy peelers (tangerine, mandarins, etc.)
is consumed fresh. As compared to orange or grapefruit
juices, the market for 100% tangerine or mandarin juice
is rather limited, that is, mostly small scale for local mar-
kets. However, tangerine juice is extracted and processed
commercially for use in juice blends. The orange-tangerine
juice blend is most commonly available juice blend in the
market. A 250 ml serving of orange-tangerine juice pro-
Figure 22.2.
A typical process flow diagram for
canning mandarin segments (source: Adapted from
Perez-Lopez, 2010).
vide 120% and 20% of daily requirements of vitamin C
and total folate, respectively (Tropicana, 2011). In Pakistan,
'kinnow' (a hybrid of 'king'
'willow-leaf' mandarin) is
used for the production of juice that has more consumer
acceptability.
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