Karacay, EmelAyhan, Zehra2024-09-182024-09-1820101094-29121532-2386https://doi.org/10.1080/10942910902927110https://hdl.handle.net/20.500.12483/11208Oranges were sanitized, dried, peeled and segmented. Undamaged segments were packed under passive and active MAP with low and high oxygen in PP trays sealed with CPP/OPP film. Overall quality of the segments were monitored for 25 days at 4 degrees C. The results showed that orange segments could be stored under passive and active MAP without significant microbial growth. There were slight changes in acidity and Brix (p <= 0.05) with no significant changes in pH and sugar. The hardness increased and color ( L, a, b) decreased during storage. Orange segments remained in a commercially viable condition for 10 days under MAP.eninfo:eu-repo/semantics/openAccessModified atmosphere packagingMinimal processingOrange segmentsQualityArticle13596097110.1080/109429109029271102-s2.0-77955572303Q2WOS:000281617600002Q2