What You Need to Know
Sodium hydroxide solution (1-3%) disrupts middle lamella pectins via β-elimination, with secondary saponification of cuticular waxes. Temperature-dependent depolymerization of rhamnogalacturonan I accelerates at >70°C.
Enables high-volume peeling with minimal flesh loss, particularly valuable for delicate stone fruits and tomatoes where mechanical peeling damages texture.
Key Parameters
Temperature
60°C
20°C - 90°C
Time
1 hour
30 minutes - 2 hours
Equipment
large containerheat sourcestirring utensilprotective gloves
Steps
- 1.
California cling peaches (US canning industry): Enables intact halves for premium grading
- 2.
Concasse tomatoes (French cuisine): Facilitates perfect skin removal without crushing flesh
The Science
Primary Reaction
Alkaline pectin hydrolysis