Examination Of Enzymatic Peeling In Melting Type Of White Flesh Peaches

To establish a method of enzymatic peeling in the melting type of white flesh peach, we examined enzyme type and concentration, the effect of surfactant addition, and temperature in the promotion of enzymatic peeling. Acremocellulase KM can be applied to enzymatic peeling in the melting type of white flesh peach with a 2-3 h incubation. Promotion of enzymatic peeling by surfactant addition was confirmed for three enzymes, although the effect was small with Acremocellulase KM. At room temperature (32.4 +/- 1.0 degrees C), enzymatic peeling required a 2-3 h incubation with a 0.25 % solution of Acremocellulase KM. Acremocellulase KM treatment time was shorter under higher temperatures; however, fruit injuries were observed at 5 degrees C, 40 degrees C, and 50 degrees C. Therefore, room temperature is considered more appropriate (26-30 degrees C) for Acremocellulase KM incubation. Thus, Acremocellulase KM is suitable for enzymatic peeling in the melting type of white flesh peach, conducted with a 2-3 h incubation using a 0.25 % or greater enzymatic concentration at room temperature (26-30 degrees C).