The effect of microwave heating of fresh orange peels on the fruit tissue and quality of extracted pectin

The effect of microwave pretreatment of fruit raw material on some physical properties of the orange tissue was investigated. Scanning electron micrographs showed that microwave heating led to destruction of the parenchymal cells. It was also found that specific surface and the water absorption capacity of the orange tissue, and the endogenous enzymes of the peels were inactivated. As a result of this pectin extraction was facilitated. Considerable increasing in pectin yield and was attained (190% from oranges from crop of 1996 and over 250% for oranges of crop 1997 as compared with control). The quality of the pectin was also improved.