Oranges have appropriate morphological
(structure in segments) and physiological (non-climacteric fruit)
characteristics for the preparation of this kind of products. With regard
to minimally processed oranges, most of the works have focused
on the sensory and microbiological quality (Restuccia,
Randazzo, & Caggia, 2006; Rocha, Brochado, Kirby, & Morais,
1995).