Peeling is an important step in tomato processing, as it affects product quality, operational efficiency, and the environment. Conventional peeling methods (such as steam and lye) are effective but face with some limitations, such as the generation of large amounts of alkaline wastewater, high energy requirements, and quality degradation. However, recent innovations in tomato peeling are shifting towards nutrient-saving and environmentally friendly methods. This review critically analyzes the emerging laboratory and pilot-scale “green peeling” technologies (e.g. catalytic infrared heating, pulsed electric fields, cold plasma, etc.) and their hybrid methods. We discussed the peeling mechanism and the effects of these innovative technologies on product quality. In addition, we discussed the current integration of near-infrared spectroscopy and machine learning for more rapid, automated and energy-optimised processing of tomatoes. However, challenges remain in terms of scalability, cost, and enzyme recycling. Future research should focus on nano-enzyme carriers and supercritical CO₂ pretreatment to improve peeling efficiency and quality. • Advances in green tomato peeling technologies summarized • Catalytic infrared, pulsed electric field, cold plasma methods as green alternatives • Mechanisms: pectin loss, enzyme action, and physical field synergies discussed • Smart equipment using NIR and AI for real-time optimization • Green peeling demonstrates 80% chemical oxygen demand reduction and 40% energy savings vs traditional methods
Abugri et al. (Wed,) studied this question.