Peeling of fruits and vegetable: A review

Abstract

Peeling represents a critical primary step in the post‐harvest processing of fruits and vegetables, as it directly influences the overall quality of the final product. Inefficient peeling practices often result in excessive material losses and reduced product quality thereby increasing processing costs. Broadly peeling techniques can be classified into four categories: mechanical, thermal, enzymatic, and chemical methods. This review aims to provide a comparative assessment of these peeling techniques across various commodities. The discussion is structured according to the specific method employed supported by recent research findings and examples that highlight advances in the field.