Effect of Antioxidants and Storage Temperatures on Browning and Quality of Custard Apple (Annona squamosa L.) Pulp
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Date
2009
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Publisher
MPUAT, Udaipur
Abstract
An investigation entitled "Effect of Antioxidants and Storage Temperatures on
Browning and Quality of Custard Apple (Annona squamosa L.) Pulp" was carried out
in the Department of Horticulture, Rajasthan College of Agriculture, Udaipur.
Experiment was conducted from December 2008 to April 2009. Experiment consisted
of 27 treatment combinations comprising four antioxidants (ascorbic acid, citric acid,
cysteine and calcium chloride) with two concentrations (0.2% and 0.5%) and one
control (without antioxidants) and three storage temperatures (ambient storage, 5±1°C
and 0±1°C). These treatment combinations were evaluated under factorial completely
randomized design with three replications.
Treated pulp was packed in airtight plastic jars and stored separately as per
storage temperatures. The stored pulp was examined on 1, 15, 30, 45, 60, 75, 90, 120
and 135 days after storage for various biochemical and sensory changes. The results
revealed that TSS, acidity, ascorbic acid, sugars, pH, phenols, flavour, colour,
grittiness and bitterness were affected significantly up to 135 days of storage.
The individual effect of antioxidants and storage temperatures was found to be
significant in prolonging storage duration and maintaining the acceptable quality of
pulp. It was concluded that the pulp treated with ascorbic acid 0.5 per cent and stored
under freezing temperature of 0±1°C, proved to be the most effective treatment for
quality parameters up to 135 days of storage.
As far as the relative economics of the treatments is concerned T2 (ascorbic
acid 0.5%) with freezing storage temperature (0±1°C) combination gave the highest
net returns as compared to other treatments.
Description
Effect of Antioxidants and Storage
Temperatures on Browning and Quality of
Custard Apple (Annona squamosa L.) Pulp
Keywords
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Citation
Kumahar and Pareek, 2009