In a major breakthrough for the citrus processing industry, our province has successfully solved long-standing technical challenges through the development of a compound enzyme capable of efficiently breaking down orange peels and membranes. The innovation has not only improved efficiency but also significantly reduced environmental impact.
At the Provincial Institute of Agricultural Products Processing, reporters observed a demonstration where an orange was soaked in warm water with enzyme preparations for 40 minutes. The peel easily separated from the fruit, and after being placed in hot water with additional enzymes, the white membranes (caps) were completely removed. What remained was clean, high-quality pulp ready to be turned into canned goods or juice.
During a subsequent results appraisal meeting, experts—including Academician Fang Zhiyuan from the Chinese Academy of Engineering—praised the technology as the first of its kind in China, reaching international advanced levels. They emphasized its importance in boosting the global competitiveness of China’s citrus industry. If widely adopted, this technology could reduce annual wastewater discharge by 24 million tons—equivalent to the sewage generated by a city of 6 million people—and significantly improve production efficiency and product quality.
Citrus is the world's largest fruit crop, and China leads globally in both cultivation area and canned citrus output, accounting for over 70% of the world's canned citrus trade. In Hunan, a key citrus-producing region, the industry plays a vital role in the provincial economy. However, traditional methods have long posed challenges: manual peeling is labor-intensive, inefficient, and costly, while acid-base de-encapsulation causes severe environmental pollution due to chemical waste.
To address these issues, last year the Provincial Department of Science and Technology launched a major science and technology project titled "Key Research and Demonstration Project of Key Technologies in Modern Citrus Industry." This initiative included enzymatic peeling and decapsulation technologies, with an investment of 8 million yuan. Under the guidance of Researcher Shanyang from the Provincial Academy of Agricultural Sciences, a dedicated team developed the optimal compound enzyme for the process.
Pilot tests showed that enzymatic peeling reduces labor by one-third, shortens production time by 40%, and cuts raw material loss by half. Enzymatic decapsulation, on the other hand, eliminates chemical pollution and heavy metal residues, while preserving vitamin C content three times higher than the acid-base method. The resulting pulp is crisp, retains its natural color, and offers superior quality.
So far, the technology has secured four domestic patents and one international patent. Experts at the appraisal meeting highlighted its significant breakthroughs and urged faster commercialization and industrial application. With its potential to revolutionize the industry, this innovation marks a promising step toward sustainable and efficient citrus processing.
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