The present work was aimed at evaluating the effect of different processing levels and storage temperatures on the respiratory activity and the ethylene production of minimally processed 'Pera' orange. The study was carried out in two stages. The first consisted of submitting the oranges previously washed, sanitized and chilled to the following processing: a) segments; b) whole without albedo; c) whole with albedo; d) intact (control). The minimally processed oranges were stored at 6ºC. In the second stage oranges without albedo were stored at 1, 11, 21 and 31ºC. The respiratory activity and ethylene production were determined immediately after the closure of the jars, at every hour for 10 hours and at every 24 hours for 7 days. The statistical design was completely randomized with six replicates per treatment. Processing influenced the respiratory activity at greater rates immediately after peeling and segments separation. The processing of oranges, in form with or without albedo affected the respiratory activity only during the first hours after processing. During all storage period, the respiratory activities of oranges at 1º and 11ºC did not differ between them, and were lower than oranges at 21º and 31ºC. Ethylene was only detected in fruits stored at 21º and 31ºC. The temperature quotients after stabilization were 1.73 for 1-11ºC; 2.11 for 11-21ºC and 1.54 for 21-31ºC. The respiratory activity of oranges was influenced by the processing levels and by the storage temperature.
