2007 Annual Report
Quality and safety of enzyme-peeled oranges: Demonstrated that enzyme-peeled orange fruit segments were preferred by panelists due to appearance and softer texture compared to the water-infused method of peeling fruit, and that the enzyme infiltration did not result in more contamination than manually-peeled fruit. Infiltration with citric acid further reduced microbial counts in the peeled orange slices without affecting flavor. The fresh-cut industry has the perception that infusing citrus fruit with enzymes would result in microbial contamination, but this study showed this not to be the case. Peeled citrus segments would be a beneficial addition to a healthy diet, especially for school lunches since they are much more shelf stable than other fresh-cut fruit and easy for young children to consume. This research relates to NP 306 "Quality and Utilization of Agricultural Products", Component 1d, "Preservation and/or Enhancement of Quality and Marketability".
Coatings were developed in cooperation with the Instituto Valenciano dew Investigaciones Agrarias, Postharvest Department, Spain for tangerine-type citrus fruit that have a more natural shine and that develop less off-flavor that is so often associated with commercial citrus coatings. The coatings developed were tested on oranges and tangerines, and coated fruit were evaluated for appearance and flavor. These coatings may be compatible for the organic market. This research relates to NP 306 "Quality and Utilization of Agricultural Products", Component 1d, "Preservation and/or Enhancement of Quality and Marketability".
Pinnavaia, S., Baldwin, E.A., Plotto, A., Narciso, J.A., Senesi, E. 2007. ENZYME-PEELING OF VALENCIA ORANGES FOR FRESH-CUT SLICES. Proceedings of Florida State Horticultural Society. 119:335-339.
Plotto, A., Narciso, J., Baldwin, E.A., Rattanapanone, N. 2006. Edible coatings and other surface treatments to maintain color of lychee fruit in storage. Proceedings of Florida State Horticultural Society. 119:323-331.
Narciso, J.A., Baldwin, E.A., Plotto, A., Ference, C.M. 2007. Preharvest peroxyacetic acid sprays slow decay and extend shelf-life of strawberries. HortScience. 42(3):617-621.
Narciso, J.A. 2005. An assessment of methods to clean citrus fruit surfaces. Proceedings of Florida State Horticultural Society. 118:437-440.