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Storage conditions and ripening of the custard apple Annona squamosa L.

✍ Scribed by Broughton, W.J.; Guat, Tan

Book ID
121221283
Publisher
Elsevier Science
Year
1979
Tongue
English
Weight
508 KB
Volume
10
Category
Article
ISSN
0304-4238

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## Abstract Custard apple pulp, when exposed to air, turns pink due to peroxidase activity and becomes bitter when heated above 55Β°, 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