Ethylene facilitates boil‐peeling in fruits

• Main Authors: Satoru Murakami, Kazuki Yamaguchi, Nozomi Hashimoto
• Format: Article
• Language: English
• Published: Wiley 2019-09-01
• Series: Food Science & Nutrition
• Subjects: climacteric fruits; ethylene; heat treatment; peeling; polygalacturonase
• Online Access: https://doi.org/10.1002/fsn3.1098

Abstract Boil‐peeling is a common method of cooking or processing some horticultural crops. While boil‐peeling is possible in some horticultural crops, a comprehensive list of crops for which boil‐peeling is possible does not exist. According to a previous study, ethylene facilitates boil‐peeling of kiwifruits. Thus, we studied the effect of ethylene treatment on boil‐peeling in the kiwifruit variety “Rainbow red.” We found that with increasing ethylene concentration in the fruits, boil‐peeling success of kiwifruits increased. In the no‐ethylene treatment, flesh firmness of the fruits decreased and boil‐peeling could not be carried out successfully. Thus, it was clear that ethylene facilitates boil‐peeling in kiwifruit. Furthermore, boil‐peeling was possible after ethylene treatment in persimmon and Japanese pear, which had proved to be impossible so far. Kiwifruits, persimmon, and Japanese pear were classified as climacteric fruits that react with high ethylene sensitivity. Thus, ethylene may facilitate boil‐peeling in climacteric fruits. This finding can possibly suggest new application for ethylene during fruit processing or in processed fruits.