Title: Enzyme Peeling of Valencia Orange for Fresh-Cut Slices Authors
Submitted to: Subtropical Technology Conference Proceedings
Publication Type: Abstract Only
Publication Acceptance Date: September 12, 2005
Publication Date: October 20, 2005
Citation: Pinnavaia, S., Plotto, A., Baldwin, E.A., Narciso, J.A. 2005. Enzyme peeling of 'Valencia' orange for fresh-cut slices. Subtropical Technology Conference Proceedings. 56:24-25. Technical Abstract: In spite of the booming market for fresh cut fruit, fresh cut citrus has not been successful commercially due to technical difficulties in peeling the fruit. The USDA and the FDOC have developed a process using enzyme infiltration under vacuum to facilitate citrus peeling. However, the enzymes (cellulase and/or pectinase) continue their lytic action on the slices after the peeling process, hence degrading the slices during storage. The objective of the present study was to investigate solutions to stop enzymatic activity after peeling of Valencia oranges. Also, the enzyme infiltration system was compared to infiltration with water only, a process proven successful in the collaborating laboratory in Italy.