ENZYME-PEELING OF VALENCIA ORANGES FOR FRESH-CUT SLICES

摘要

In spite of the booming market for fresh cut fruit, fresh cut citrus products have not been successfully commercialized due to technical difficulties in peeling the fruit and concerns over microbial contamination and juice leakage. The USDA and the Florida Department of Citrus have developed processes using enzyme infiltration under vacuum as well as water infusion to facilitate citrus peeling. However, the enzymes (cellulase and/or pectinase) continue their lytic action on the slices after the peeling process, reportedly degrading the slices during storage, and likely contributing to objectionable softening and juice leakage.