Use of organic solvents for improving peelability of tomatoes

A prepeeling dip was used to demonstrate that removal or modification of the cuticular waxes from the tomato fruit could be used to improve the tomato peeling process. The tomatoes were dipped at various temperatures for I min prior to regular lye peeling. The optimum temperature was found to be 45C. Several organic solvents including chloroform, ethyl acetate, ketones, and alcohols were used. These tomatoes were compared to tomatoes peeled using the lye without the dip. The prepeeling dip reduced the thickness of the cuticular wax layer and produced cracks in the cutin surface. This facilitated good penetration of lye into the tomato resulting in more complete peeling. Peeling after pretreatment produced 86% well peeled tomatoes as compared to 33% well peeled in the control run.