Peeling of tough skinned fruits and vegetables: A review

Abstract

Peeling is the preliminary and main stage of post-harvest processing of fruits and vegetables. The quality of processed fruits and vegetables is highly dependent on the peeling stage. Poor peeling management leads to expensive finished products due to high peeling losses and low quality of finished produce. Peeling methods fall into four main groups: mechanical, thermal, enzymatic and chemical peeling. A review on different methods of peeling has been made in order to compare peeling methods on variety of products. The review has been arranged on the basis of the technique used along with examples of the latest works of interest.