Citrus fruit, storing

These salads consist of citrus fruit sections suspended in a gel of low ester pectin, carrageenan, and locust bean gum. Similar pectin mixtures have also been suggested as a sealer for grapefruit halves (27). Ready-to-eat grapefruit halves may be satisfactorily stored 48 hours if chilled. 

Cold storage still appears to be the most effective method for preserving quality in citrus fruits except for lemons and limes. Recent studies with lemons have shown beneficial effects of CA storage where ethylene is effectively removed. Similar results have been obtained with limes stored under low pressure (hypobaric) storage. 

Vitamin C, or ascorbic acid, is important in the formation of collagen, a protein that holds together the connective tissues of skin, muscle, and blood vessels. Vitamin C is obtained from eating citrus fruits. A deficiency of vitamin C causes scurvy, a common disease of sailors in the 1600s who had no access to fresh fruits on long voyages. In Chapter 3, we learn why some vitamins like vitamin A can be stored in the fat cells in the body, whereas others like vitamin C are excreted in urine. 

The human body cannot make its own vitamin C it must be obtained from external sources. Vitamin C also cannot be stored in the body. The disease scurvy, caused by a lack of vitamin C, has always been a threat to people with a limited diet. In 1747, Dr. James Lind studied the effect of diet on sailors who had scurvy. Those whose diet included citrus fruits recovered. In 1795, long before people knew that citrus fruits were rich in vitamin C, the British navy began to distribute lime juice during long sea voyages. For this reason, British sailors were often called limeys. ... 

Green beans, which have less surface area than the leafy vegetables, stored at 10°C for 24 h, lost only 10% of their ascorbic acid concentrations, but when stored at room temperature for the same time, lost 24% of their ascorbic acid concentration (35,63). Only minor losses of ascorbic acid are found after 1 or 2 months storage of fresh citrus fruit, which have very low surface areas and a protective peel, if they are stored in cool temperatures (3.3-5.6°C) (38). 

Conclusions. Pectinase peeling and segmenting of citrus fruit offers an alternative methodology to current techniques, and may substantially increase yield. Marketing of segments as a dry packed refrigerated product requires that textural, microbial, and flavor deteriorations be controlled. Fluid loss and firmness of stored... 

Lemons and other citrus fruits can be wrapped and stored much like apples, or you can keep them in boxes of sand. Put layers of unblemished fruits into wooden crates or paper-lined boxes and cover each layer with dry sand. The fruit should keep for up to two months in this way. 

Ascorbic acid (as-KOR-bik AS-id), or vitamin C, is one of the most important dietary vitamins for humans because it plays a crucial role in building collagen, the protein that serves as a support structure for the body. It is a water-soluble vitamin, which means that the body excretes any excess vitamin C in the urine and cannot store a surplus. For that reason, humans must consume vitamin C in their daily diets. Vitamin C is found in many fruits and vegetables and most kinds of fresh meat. Citrus fruits, such as oranges and lemons, are especially rich in the compound. 

Vitamin C may be found in citrus fruits, tomatoes, leafy green vegetables, and potatoes and used to metabolize carbohydrates and used for synthesis of protein, lipids, and collagen. Vitamin C is also required for capillary endothelium and repair of tissues. Vitamin C aids in the absorption of iron and the metabolism of foMc acid. Unlike fat-soluble vitamins, vitamin C is not stored in the body and is excreted in urine. However, high serum levels of vitamin C can result from excessive doses and be excreted without any change. Vitamin C is commercially available as Ascorbicap, Cecon, Cevalin, Solucap C. 

Cltnis oHs. Essential oil obtained from the peel of citrus fruits (bergamot, grapefruit, lime, mandarin, orange, lemon). Since the oil is stored in small bubbles in the outer peel (albedo) it can be isolated by mechanical processes. C. are thus known as pressed or cold-pressed oils. 

Storage Store tightly closed in cool, dry place Uses Coatings on fresh citrus fruit food pkg. adhesives food-contact coatings, paper/paperboard, cellophane, polymers in resinous/polymeric food-contact coatings Regulatory FDA 21CFR 172.210, 175.105, 175.300, 175.320, 176.170, 176.180, 177.1200, 177.1630, 179.45 Manuf./Distrib. Air Prods. http //www.airproducts.com, Dow http //www.dow.com, Eastern Chem. http //www. u-g. com... 

Expression involved putting owers or herbs into bags or presses, which extracted the aromatic oils. Expression is now only used for citrus fruit oils (Lis-Balchin, 1995). Wine was often included in the process, and the resulting potent liquid was stored in jars. These methods are still... 

As a preservative for functional fluids OPP is used in adhesives, thickeners, lubricoolants, textile, leather and paper auxiliaries, ceramic glazes etc. Textile material, leather and paper is protected against biodeterioration through application of OPP or OPP-Na (7.4.1a.). It is gaining more and more importance as a substitute for PCP (7.5.4.) for the temporary protection of freshly cut wood and sawn timber. Even post harvest preservatives to prevent spoilage of stored fruits (e.g. citrus fruits) may be based on OPP for the latter application the following limit is fixed in the USA and the EC lOmg/kg citrus fruit. 

This is a variety (Citroides) of watermelon that is not as palatable as the commonly used varieties of the fruit because it has a hard white flesh. However, the rind may be candied or pickled. It is noteworthy that the candied citron sold in many American stores is often made from the citron melon rather than from the peel of the citrus fruit citron, which is much more expensive and has a more distinctive flavor. 

Fresh lemons are available year long. Also they may be stored for much longer than other major citrus fruits. Lastly, lemon juice, peel, and pulp are strongly flavored so that small amounts of each of these items may be used to enhance relatively large amounts of food. Therefore, it would be worthwhile for most homemakers to use the fruit more often in their preparations. Some suggestions follow ... 

Citrus fruit juices stored in the refrigerator lose negligible amounts of the vitamin the acid content of the juice helps preserve vitamin C. 

Frozen Foods. Corrosion caused by the reaction of foods with aluminum containers is unusual if the products are handled and stored at 0°F or lower. However, the inevitable bad handling of frozen foods during commercial distribution causes undesirable thawing. In this condition, not only does the food deteriorate, but it can also attack the container. Such unwanted reactions can be effectively controlled by using coated aluminum containers. Since aluminum is highly compatible with frozen fruits and citrus juices, it has been used extensively as a liner for fiberboard composite cans, as complete aluminum cans, or as ends in combination with steel can bodies in the frozen food industry. 

A quantitative objective measurement of citrus juice turbidity was used by Loeffler (15, 16) to show that pectic enzyme changes occurred so rapidly after the juice was reamed from the fruit that at least a partial coagulation of the cloud occurred before the juice could be screened, deaerated and heated to a pasteurization temperature. He showed that juice turbidity was increased by flash-pasteurization and also by homogenization of the juice before pasteurization. Loeffler (15, 16) presented data on turbidity of flash-pasteurized citrus juices (heat exposure for 16 to 18 sec) after storage at several temperatures. He found that "samples pasteurized at 918C (196°F) lost their cloud when stored at 35°F (95°F) but others pasteurized at 93-95°C (199-2038F) retained their cloud almost indefinitely". 

The thin small blades of a Microplane zester cut spices, such as whole nutmeg, and the peel of fruit into minuscule pieces that are perfect for incorporating into batters and frostings. The zester slices into just the top outermost layer of citrus, so the bitter white pith does not get zested. The tool is really sharp, so be especially careful with kids around. This is definitely an essential for your baking kitchen you will find Microplanes in kitchenware stores. 

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