Process for enzyme peeling of fresh citrus fruit

A process for preparing individual whole fruit sections from fresh citrus fruit, comprising steps of:

• (a) maintaining the core and surface temperatures of fresh citrus fruit at a temperature of about 20 degrees C.;
• (b) scoring the peel surface of the fruit so as to penetrate the albedo layer, but not penetrate the juice sections;
• (c) immersing the scored fruit in an aqueous solution of pectinase within a pressure chamber, at a temperature of about 20 degrees C., and applying a plurality of pressure pulses to the immersed fruit, the successive pressure pulses each having a pressure of about 20 to 40 p.s.i., relative, and a duration of about 15 seconds and the periods between such pressure pulses each having a pressure of about 0 p.s.i., relative, and a duration of about 5 seconds;
• (d) storing the infusion-treated fruit for about one to two hours, at a temperature of about 20 degrees C., to allow the pectinase to break down the pectin present in the albedo;
• (e) removing the peel and other membrane material from the fruit;
• (f) separating the individual fruit segments from each other;
• and
• (g) repeating steps (a) through (f) on additional fresh citrus fruit using the same batch of an aqueous solution of pectinase as was used initially in the step (c) of immersing and applying;
• wherein the separated fruit segments have intact membranes that are free of any substantial amounts of clinging peel and membrane;
• and wherein, when refrigerated, the separated fruit segments retain a fresh fruit flavor and appearance for extended durations.