Preservation of custard apple (Anona squamosa) pulp

✍ Scribed by B. S. Bhatia; L. V. L. Sastry; G. V. Krishnamurthy; K. G. Nair; Girdhari Lal

• Book ID: 102429705
• Publisher: John Wiley and Sons
• Year: 1961
• Tongue: English
• Weight: 296 KB
• Volume: 12
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/jsfa.2740120705

✦ Synopsis

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 addition of 50–100 p.p.m. of sulphur dioxide checks the pink discoloration due to enzymic activity.