Abstract
Seven commercially produced enzyme preparations were tested for their effectiveness in facilitating the peeling of Florida oranges and grapefruit. An automated citrus peeling machine, developed by the Florida Department of Citrus, was used to objectively assess peeling efficiency. Four enzyme preparations were very effective, achieving nearly 100% peel removal. Fruit were infused with 0.25% or 0.50% enzyme solution and incubated in water heated to 43 ordm;C or 49ordm;C for 30 minutes. Incubation in 43 ordm;C was more effective than 49 ordm;C water. Incubation in water was also more effective in facilitating peel removal than incubation in heated air, especially for 'Valencia' oranges. Air incubation produced firmer fruit compared to water incubation. A treatment protocol was developed to achieve maximum peeling efficiency, product safety and quality.
