A vacuum infusion enzyme/chemical system developed at our laboratory provides the basis for a new process for small scale preparation of preserved citrus sections or fruit, slices. After their peels were scored with knives or penetrated with needles, fruit were submerged in the desired solution and placed under temporary low vacuum. After gases within the fruit had been evacuated, the vacuum was released allowing the surrounding solution to infiltrate the fruit. After a brief period of incubation the fruit was ready for easy processing into the desired product. When commercial pectinases were used with citrus fruit, peels were easily removed and sections separated cleanly, ready for packaging with minimum hand labor. Mango slices were placed in bags with oxygen, carbon monoxide, carbon dioxide, nitrous oxide and ethylene alone and in different combinations to promote post harvest ripening. Only those stored in oxygen or ethylene developed characteristic mango flavors. Materials of lower oxygen permeability were best for storage stability. The process can be used for treating cut surfaces of many fruits for enhanced color, flavor, nutrients or storage stability.