Description
Alkaline hydrolysis of pectin bonds in plant cell walls for efficient skin removal.
Technical
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.
Culinary Significance
Enables high-volume peeling with minimal flesh loss, particularly valuable for delicate stone fruits and tomatoes where mechanical peeling damages texture.
Science
Primary Reaction
Alkaline pectin hydrolysis
Parameters
Temperature
60°C optimal
20°C to 90°C range
Temperature range for effective alkaline hydrolysis
Time
1 hour
30 minutes – 2 hours
Equipment
large containerheat sourcestirring utensil