Author(s):

LV Pimpalpalle, VS Khandare and YA Gaonkar

Abstract: Custard apple (Annona squamosa L.) fruit pulp has got many food applications as flavour enhancing ingredient because of its delicious taste and flavour. However, the pulp has limited shelf life due to polyphenol oxidase activity which causes discoloration or browning that result in deterioration of commercial quality of pulp. Hence, the study on effect of PPO activity by application of different heat treatment combination with pressure and time. custard apple fruits were harvested at physiological stage of maturity. Fruits were graded, washed and dried under fan and extract pulp by using custard apple deseeding pulp machine. After these pulp treated with different degree of temperature range between 59 to 92⁰C and maintain steam pressure between 0.20 to 0.80 (Kg/sq cm) with manage processing period about 1-5 minutes and processed pulp was analyzed for polyphenol oxidase activity. The results showed that as processing temperature and pressure goes on increasing the rate of polyphenol oxidase activity inhibition continuously. The heat treatment was given to fruit pulp by steaming, at the range of temperatures with different period of time. The results revealed that steam heating of custard apple pulp facilitated at linearly increasing temperatures exhibit accelerated inhibition of PPO activity leading to 100 % inhibition at 830C temperature for 2to 5 minutes.

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