摘要：Hamlin and Valencia varieties of oranges were used as material. The skin of the segment was separated by used of enzyme treatment and NaOH and HCl solutions. The sacs obtained were preserved by pasteurization. Removal of the skin of segments by alkali and acid solutions was found to be more effective. Changes in sac characteristics were changed depending on the filling liquid. Better preservation was provided by use of sugar syrup of 13%.
