STUDIES ON PRESERVATION AND PROCESSING OF CUSTARD APPLE (Annona squamosa L.) PULP
Loading...
Date
2004
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
ACHARYA N.G. RANGA AGRICULTURAL UNIVERSITY RAJENDRANAGAR, HYDERABAD
Abstract
Custard apple is one of the important fruit crops of Andhra
Pradesh, which ripen within four days after harvest. Considering the fast
increasing area under custard apple cultivation, methods of its
preservation and processing technology needs to be developed to
regulate the prices of produce during glut period.
Pulp was extracted from custard apples and stored for a period of
six months by addition of 1500 ppm of potassium metabisulphite. After
six months, various products like squash, nectar, ready-to-serve
beverage (RTS) and toffee were prepared.
The products were stored at room temperature and cold storage
for a period of four months to study the stability and consumer
acceptability of the products. The products were analysed every month
for physico-chemical and organoleptic qualities. The microbiological
safety of these products was also evaluated.
The pH, acidity, ascorbic acid and sulphurdioxide were lower in
all the products compared to the stored pulp whereas, TSS, reducing and
total sugars were high. Microbial count was negligible and E. coli were
completely absent on all the products. The products ranked excellent in
all organoleptic qualities.
All the products stored at cold storage were good physicochemically,
microbiologically and organoleptically when compared to
the products stored at room temperature.
pH and TSS were found to be more in products stored at cold
storage compared to room temperature. Acidity of squash and nectar
stored at cold storage was more than that at room temperature. Ascorbic
acid retention was more in squash and nectar stored at cold storage but a
decrease was observed in RTS and toffee. SO2 was more in all the
products stored at cold storage. Squash and nectar stored at cold storage
were found to have more reducing and total sugars than that stored at
room temperature. There was a decrease in reducing and total sugars in
RTS and toffee stored at cold storage. The products stored at room
temperature were accepted till third month of storage whereas, the
products stored at cold storage showed an over all acceptability upto
four months of storage. Increase in microbial growth with storage period
was observed in all the products but the increase was more in the
products stored at room temperature to that at cold storage.
The acceptability of the products decreased gradually with
increase in storage time. The pH and TSS of all the products decreased
upon storage. Acidity of all the products increased with increase in
storage period. In squash, nectar and toffee ascorbic acid content
increased with the storage period. SO2 and reducing sugars of all the
products decreased with the storage period. There was an increase in
total sugars in squash and toffee with increase in storage period but total
sugars reduced in RTS and nectar upon storage. The results showed that
the products can well be stored for at least four months without
deterioration preferably at cold storage.
Description
Keywords
STUDIES, PRESERVATION, PROCESSING, CUSTARD, APPLE, (Annona squamosa L.), PULP,