Method for the enzymatic peeling off of fresh citrus fruits.

摘要

An improved process for peeling fresh citrus fruit, with improved ease of peeling and sectioning and with reduced amounts of adhering albedo. The fresh citrus fruit are initially scored so as to penetrate the albedo layer, but not the underlying juice sections, and the scored fruit is then immersed in an aqueous solution of a pectinase enzyme. The enzyme solution is then infused into the albedo of the immersed fruit using either a vacuum or a series of positive pressure pulses. After storing the infusion-treated fruit for a prescribed time period, the peel and other membrane material can be readily removed from the fruit and the individual fruit segments readily separated from each other. Maintaining the solution at approximately room temperature, rather than at an elevated temperature, significantly improves the ease of peeling and sectioning and reduces the amount of adhering albedo, while at the same time it eliminates the need for special heating apparatus and allows the solution to be reused with multiple batches of fruit.