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Preservation of apples

Book ID: 114028011
Publisher: Elsevier Science
Year: 1827
Tongue: English
Weight: 126 KB
Volume: 3
Category: Article
ISSN: 0016-0032
DOI: 10.1016/s0016-0032(27)91807-9

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## Abstract Custard apple pulp, when exposed to air, turns pink due to peroxidase activity and becomes bitter when heated above 55°, which renders preservation by heat treatment inapplicable. To preserve the pulp, it is necessary to add 1% of citric acid together with 0.1% of sodium benzoate, while

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