摘要：This study was undertaken to investigate the effects of enzymatic removal of peel and segment membrane in the production of Canned Grapefruit Segment. Firstly optimum conditions for the penetration of enzyme solution into fruit peel were determined. Then, effects of enzyme solution applications on peeling operations were investigated. For peeling; keeping the fruits in water at 95 °C for 5 minutes, removal of the peel around the stem end, scoring the peels of the fruits and keeping the fruits in Peelzym II solution of 0.5% conc. or water under 1.76 kg/cm2 pressure for 60 seconds were found to be suitable for efficiency of the process and quality of the product.
