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Preservation of custard apple ( Anona squamosa ) pulp
Author(s) -
Bhatia B. S.,
Sastry L. V. L.,
Krishnamurthy G. V.,
Nair K. G.,
Lal Girdhari
Publication year - 1961
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740120705
Subject(s) - custard apple , pulp (tooth) , citric acid , sodium benzoate , chemistry , peroxidase , food science , horticulture , botany , biology , biochemistry , enzyme , dentistry , medicine
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.