Abstract:

The optimal conditions for taking off citrus fruit mesocarp using compound enzyme preparation in a self-made device were studied. And the struccture change of citrus fruit mesocarp after enzymatic treatment was observed under scanning electron microscope (SEM). Results showed that the optimal enzymatic conditions are compound enzyme preparation amount 0.35% (g/L), electrical frequency 40 Hz, pH 4.5, temperature 40 ℃ and enzymatic hydrolysis time 50min. The mesocarp-taken off citrus fruit has a good appearance and is firmer and shinier than that obtained by the conventional acid-alkaline method.

Key words: citrus, taking off mesocarp, enzymatic method, scanning electron microscopes (SEM)