Changes in enzyme-assisted peeling efficiency and quality of fresh 'valencia' orange and of stored 'valencia' orange and 'ruby red' grapefruit

MOHAMED A. ISMAIL, MOHAMED CHEN, E LIZABETH A. BALDWIN, ANNE PLOTTO

Abstract


'Valencia' oranges were harvested at three-week intervals, beginning on 11 February and ending on 17 June 2002. Fruit were peeled after infusion with 0.25% to 0.50% Peelzyme using an automated citrus peeling machine developed by the Florida Department of Citrus. Greater than 50% peeling efficiency was achieved in fruit harvested in March and May, compared to 11% in February, 30% in April and 45% in June. Flesh firmness remained high throughout the harvest season but declined slightly during storage at 2.8 ordm;C for 14 days. A slight increase in total soluble solids, accompanied by a steady decline in percent citric acid equivalents, resulted in a sharp increase in the ordm;Brix to acid ratio in April, May and June. Organoleptic evaluation of sectioned fruit was conducted after 1, 7, and 14-day storage at 2.8 ordm;C using approximately 20 taste panelists. Storage time had little effect on flavor scores of sections prepared from fruit harvested in February, March and April, but declined in May and June. 'Valencia' orange and 'Ruby Red' grapefruit, stored up to twelve weeks, were effectively peeled, however peeling efficiency declined after 15 weeks or storage.

Keywords


citrus sinensis; fresh cut; enzyme peeling

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Proc. Fla. State Hort. Soc.     ISSN 0886-7283