This phenomenon is common in citrus fruits, especially those with high acidity and high maturity. This is because mature citrus fruits contain high volatile oil, which will be oxidized when exposed to oxygen, resulting in bubbles and foams.
In addition, the phenomenon of white bubbles in peeling oranges may also be related to natural enzymes in citrus pulp. Natural enzymes in citrus can decompose protein in pulp and produce foam.
It should be noted that peeling oranges with white bubbles does not affect the edible safety and taste of oranges, but it has special visual significance. If you don't like this phenomenon, you can rinse the citrus pulp slightly after peeling to remove the foam on the surface.
Generally speaking, peeling citrus is a phenomenon that the volatile oil in citrus pulp reacts with oxygen. Understanding this reason can help us better understand and deal with this phenomenon.