Effect of antioxidants and storage temperatures on browning and quality of custard apple (<i style="mso-bidi-font-style:normal">Annona</i> <i style="mso-bidi-font-style:normal">squamosa</i> L.) pulp

Abstract

Experiment consisted of 27 treatment combinations comprising 4 antioxidants (ascorbic acid, citric acid, cysteine and calcium chloride) with 2 concentrations (0.2% and 0.5%) and one control (without antioxidant) and 3 storage temperatures (ambient storage, 5ºC and 0ºC). These treatment combinations were evaluated under factorial completely randomized design with 3 replications. The stored pulp was examined for 120 days after storage at 30 days interval for biochemical and browning scores. Total soluble solids, acidity, ascorbic acid, sugars, phenols and colour were affected significantly up to 120 days of storage. The acidity and ascorbic acid decreased with the advancement of storage period whereas TSS, total sugars, and phenols increased. Browning of pulp also increased with the advancement of storage duration. Pulp treated with ascorbic acid 0.5% and stored under freezing temperature of 0ºC proved the most effective treatment for maintaining quality parameters up to 120 days of storage.