. 2023 Oct 30;12(21):3977. doi: 10.3390/foods12213977

Table 1.

Effects of incubation time on easiness of segment separation, easiness of skin removal and segment firmness (assigned values from 0 to 5), and percentages of non-attacked albedo, viable segments and global acceptance of the segments obtained by enzymatic peeling of different citrus fruit cultivars.

Citrus Cultivar	Incubation Time (min)	Non-Attacked Albedo (%)	Easiness of Skin Removing	Easiness of Segment Separation	Segment Firmness	Viable Segments (%)	Global Acceptance (%)
‘Star Ruby’ grapefruit	10	16.01 ± 1.74 ^b	2.61 ± 0.29 ^c	2.01 ± 0.63 ^b	4.02 ± 0.23 ^a	80.01 ± 3.21 ^a	75.01 ± 3.16 ^a
	20	25.25 ± 1.32 ^a	3.09 ± 0.33 ^b	2.29 ± 0.40 ^b	3.64 ± 0.13 ^b	84.27 ± 4.02 ^a	78.17 ± 3.16 ^a
	30	14.18 ± 1.63 ^b	4.22 ± 0.20 ^a	4.41 ± 0.49 ^a	3.09 ± 0.29 ^c	73.04 ± 3.61 ^b	65.02 ± 2.78 ^b
‘Fino’ lemon	10	24.08 ± 2.53 ^a	3.61 ± 0.49 ^c	3.42 ± 0.49 ^c	3.82 ± 0.40 ^c	82.04 ± 2.48 ^b	83.24 ± 2.48 ^b
	20	7.37 ± 0.78 ^b	4.42 ± 0.80 ^b	4.27 ± 0.98 ^b	4.41 ± 0.49 ^b	86.25 ± 2.40 ^b	84.38 ± 4.20 ^b
	30	0 ^c	5 ± 0 ^a	5 ± 0 ^a	5 ± 0 ^a	98.01 ± 4.02 ^a	98.09 ± 4.21 ^a
‘Navel’ orange	10	3.02 ± 0.45 ^a	4.40 ± 0.19 ^b	4.41 ± 0.29 ^b	3.44 ± 0.29 ^c	83.27 ± 3.04 ^c	85.01 ± 2.47 ^c
	20	0 ^b	4.30 ± 0.24 ^b	4.77 ± 0.40 ^b	4.01 ± 0 ^b	90.05 ± 3.16 ^b	90.87 ± 2.05 ^b
	30	0 ^b	5 ± 0 ^a	5 ± 0 ^a	5 ± 0 ^a	100 ± 0 ^a	100 ± 0 ^a
‘Orogrande’ clementine	10	0	4.41 ± 0.19 ^b	2.81 ± 2.31 ^b	5 ± 0 ^a	100 ± 0 ^a	96.34 ± 2.21 ^a
	20	0	5 ± 0 ^a	5 ± 0 ^a	3.80 ± 0.17 ^b	93.14 ± 3.12 ^b	95.31 ± 3.12 ^a
	30	0	5 ± 0 ^a	5 ± 0 ^a	3.01 ± 0.14 ^c	73.02 ± 3.78 ^c	73.06 ± 3.16 ^b
‘Hernandina’ clementine	10	0	5 ± 0 ^a	5 ± 0 ^a	5 ± 0 ^a	100 ± 0 ^a	98.21 ± 1.74 ^a
	20	0	5 ± 0 ^a	5 ± 0 ^a	4.62 ± 0.25 ^b	100 ± 0 ^a	97.36 ± 1.45 ^a
	30	0	5 ± 0 ^a	5 ± 0 ^a	4.03 ± 0.17 ^c	97.07 ± 1.24 ^a	96.24 ± 2.74 ^a

Data are the mean ± SD of three independent experiments. Different letters within each column indicate significant differences among incubation time treatments for each citrus cultivar.