𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Volatile constituents of Custard Apple

✍ Scribed by J. P. Bartley

Book ID
112730505
Publisher
Springer
Year
1987
Tongue
English
Weight
221 KB
Volume
23
Category
Article
ISSN
0009-5893

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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