In a major breakthrough for the citrus processing industry, our province has successfully developed a compound enzyme capable of efficiently breaking down orange peels and capsules, solving long-standing technical challenges. During a recent visit to the Provincial Institute of Agricultural Products Processing, reporters observed how an orange was placed in warm water with enzyme preparations for 40 minutes, after which the peel easily separated. The fruit was then transferred to hot water with additional enzymes, and within the same time frame, the white pith (caps) was completely removed, leaving only the juicy segments ready for canning or juicing.
At the following results appraisal meeting, renowned experts, including Academician Fang Zhiyuan from the Chinese Academy of Engineering, praised the achievement as the first of its kind in China and internationally advanced. They emphasized its significant role in enhancing the global competitiveness of China’s citrus industry. If widely adopted nationwide, this technology could reduce annual wastewater discharge by 24 million tons—equivalent to the sewage generated by a city of six million people—while greatly improving production efficiency and product quality.
Citrus is the world's largest fruit crop, with China leading in cultivation area and canned citrus output, accounting for over 70% of global trade. In Hunan, a key citrus-producing region, the industry plays a vital role in the provincial economy. However, traditional methods such as manual peeling are labor-intensive, inefficient, and costly, while acid-base de-encapsulation causes severe environmental pollution through chemical waste.
To address these issues, the Provincial Department of Science and Technology launched the “Key Research and Demonstration Project of Key Technologies in Modern Citrus Industry†last year, allocating 8 million yuan to support research on enzymatic peeling and decapsulation. Led by researcher Shanyang from the Provincial Academy of Agricultural Sciences, the team successfully identified the optimal compound enzyme. Pilot tests showed that enzymatic peeling reduces labor by one-third, cuts production time by 40%, and halves raw material loss. The enzymatic decapsulation method produces no chemical pollutants or heavy metal residues, and the pulp retains three times more vitamin C than the acid-base method, with a crisp texture and vibrant color.
Currently, the technology has secured four domestic patents and one international patent. The expert panel concluded that the project represents significant progress and urged faster commercialization and industrial application. This innovation marks a turning point for sustainable and efficient citrus processing in China.
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