An Analysis of the Different Methods of Peeling Fruits in Order to Compare the Impact on Their Quality

The objective of this article is to identify and systematize scientific articles on different types of mechanical peeling in order to compare the impact on quality of each of them, as well as the type of fruit on which they can be used. A bibliographic search was carried out by means of a systematic review of the studies published in databases such as: Web of science, Sciencedirect, Scopus, Scielo, in Google Scholar, manual search by references of the articles included. The search was performed by key words and was organized according to the journal of origin and year of publication. Twenty-six articles were selected, of which 96% belonged to quartile 1 and 4% to quartile 4 according to the classification made by the Scimago Journal & Country Rank (SJR). The articles on the type of fruit peeling most chosen were ultrasonic (8/26) and infrared heating (6/26). The comparison between the different types of peeling led us to the conclusion that infrared peeling is the most complete, however, there are other types of peeling that can be used depending on the process to be followed by the fruit.