International Journal of Chemical Studies 2019; 7(3): 1632-1637
P-ISSN: 2349–8528
E-ISSN: 2321–4902
IJCS 2019; 7(3): 1632-1637
© 2019 IJCS
Received: 19-03-2019
Accepted: 21-04-2019
Charul Jain
M. Tech Student, Department of
Processing and Food engineering,
CTAE, Maharana Pratap
University of Agriculture and
Technology, Udaipur,
Rajasthan, India
Champawat PS
Professor and Head, Department
of Processing and Food
engineering, CTAE, Maharana
Pratap University of Agriculture
and Technology, Udaipur,
Rajasthan, India
Mudgal VD
Professor and PI, AICRP
PHET, Department of
Processing and Food engineering,
CTAE, Maharana Pratap
University of Agriculture and
Technology, Udaipur,
Rajasthan, India
Madhu B
Ph.D. Scholar, Department of
Processing and Food engineering,
CTAE, Maharana Pratap
University of Agriculture and
Technology, Udaipur,
Rajasthan, India
Jain SK
Professor, Department of
Processing and Food engineering,
CTAE, Maharana Pratap
University of Agriculture and
Technology, Udaipur,
Rajasthan, India
Correspondence
Charul Jain
M. Tech Student, Department of
Processing and Food engineering,
CTAE, Maharana Pratap
University of Agriculture and
Technology, Udaipur,
Rajasthan, India
Post-harvest processing of custard apple (Annona
squamosa L.): A review
Charul Jain, Champawat PS, Mudgal VD, Madhu B and Jain SK
Abstract
Custard apple being highly perishable fruit, is highly susceptible to spoilage, softens very rapidly during
ripening, and becomes squashy and not easy to consume fresh. The fruit has a short shelf-life due to high
respiration and ethylene production. Hence there is greater need to preserve the custard apple fruits and
to process into suitable products viz., juice, jam, ice cream, milkshake etc. to minimize the post-harvest
losses which further helps in value addition and in generation of a good income for a needy farmer.
Therefore we attempt here to review some important aspects such as the effect of packaging material and
chemical treatments on the storage and shelf life of fruit pulp including the use of modified and
controlled atmosphere, processing of stored pulp into various value-added products.
Keywords: Custard apple, storage, value addition, packaging, post-harvest processing
Introduction
Custard apple (Annona squamosa L.), is an important dry land fruit which belongs to the genus
Annona of the family Annonaceae, which is indigenous to tropical America and found in
tropical, subtropical and arid zones of the world. Out of 100 species of Annona, only 5 species,
namely the custard apple, cherimoya, soursop, bullock’s heart and atemoya are of commercial
importance. This fruit is sometimes considered as poor man’s rich food in the arid zones of the
country. In India, production of custard apple is 298.01 thousand tonnes (http://apeda.in) [1].
Custard apple (Annona Squamosa L.) fruit grows well throughout the plains of India at
elevations not exceeding 4,000 ft. It prefers tropical climate. Tree shows yellow trumpet-
shaped flowers that emit a pleasant sweet smell, with only a small number of flowers setting
fruit. The fruits are variable in shape with the outer aspect being covered in rounded knobs,
with the inside containing a custard like flesh. Taxonomy of fruit is given in Table 1.
Table 1: Taxonomy of custard apple
Kingdom Plantae
Family Annonaceae
species A. squamosa
order Magnoliales
Genus Annona
Custard apple has many medicinal properties like pain relief and wound healing. It is also used
as an antioxidant, anti-diabetics, hepatoprotective, cytotoxic activity, gene-toxicity, antitumor
activity and used as antilice agent (Pandey and Barve, 2011) [2]. This fruit also has the ability
to lower blood glucose levels. The anti-bacterial properties of custard apple can kill strains like
E.coli, but may also benefit acne (https://india.curejoy.com/content/health-benefits-of-custard-
apple/) [3].
Storage of the fresh fruits of (A. squamosa) and its pulp, has limitations, since it is perishable,
and cold storage is not promising because of the development of unattractive brown colour
which decreases the market value. The shelf life of fruits can be improved by slowing down
the biochemical processes during storage by various treatments and by freeze-drying of pulp.
But freeze drying of pulp appears commercially unavailable because of high costs. Therefore
there is a need to develop some cost-effective methods of preservation.
Fruit composition
The custard apple fruit is mostly used as a dessert fruit because of its delicious taste and
nutritive value. This fruit contains moisture (70.5%), carbohydrates (23.5%), proteins (1.6%),
~ 1632 ~
International Journal of Chemical Studies
fat (0.4%), mineral matter (0.9%), iron (1.0%), calcium
(0.2%), phosphorus (0.04%) and energy value 104 Kcal/100g
of the edible portion (Gopalan et al., 2004) [4]. Custard apple
fruit has TSS of 26.40B, pH 5.5 and contains 0.5% tannins.
The edible portion of the fruit varies from 28-37% of the total
fruit weight and seeds correspond to 23-40% (Kumar et al.,
2014) [5]. Beerh et al., (1983) [6] studied the chemical
composition of custard apple pulp of 7 different varieties and
concluded that all varieties were a poor source of vitamin C,
pectin and protein. The total soluble solids varied from 20.6-
28°brix, total sugars from 14.9-21.6%. Nutritional
composition of custard apple is given in Table 2 (Leung and
Flores, 1961; Janick and Paull, 2006).
Table 2: Nutritional composition of custard apple (Food value per
100g of fresh edible portion)
S. No. Particulars Quantity
1 Moisture 70-80%
2 Sugar 18.0-24.0%
3 Fibre 0.05-4.5%
4 Protein 1.0-2.0%
5 Ash 0.4-0.8%
6 Lipid 0.3-0.6%
7 Energy 95-110(kcal)
8 Minerals 332.4mg
9 Ascorbic Acid 10-300mg
10 Niacin 0.8mg
11 Vitamin E 0.6mg
12 Vitamin B6 0-0.2mg
13 Vitamin A 0-6IU
Post-harvest processing of custard apple
Post-harvest losses are defined as any measurable qualitative
and quantitative loss of food along the supply chain, starting
from the time of harvest until its consumption or other end
uses (Hodges et al., 2011) [7]. The post-harvest losses of fruits
and vegetables are about 35-40%. This is due to infrastructure
and management limitations of a given food value chain. The
management of higher crop production and its conservation in
quality and quantity is necessary to reduce post-harvest
losses. Postharvest losses result not only in the loss of the
actual crop, but also have an adverse impact on the
environment, resources, labour needed to produce the crop
and livelihood of individuals involved in the production
process. The reduction in post-harvest losses will contribute
significantly to increasing the availability of nutritionally very
important fruits.
Harvesting and Storage of Custard apple
Custard apple fruits should be harvested at the normal time or
2-5 days earlier (when TSS around 10%) and stored at 25-33
°C at 85-95% relative humidity. For immediate consumption,
fruits should be harvested at total soluble solid content around
15-20% (Chen, 1999) [8]. Harvesting of fruits was done at
physiological maturity and stored at 26±2 °C at 60-70%
relative humidity for 4 days (Bolivar et al., 2009) [9]. When
fruits were harvested at maturity stage, a climacteric peak was
noticed in the second day of storage at ambient conditions and
respiration peaks of 56.32 mg CO2/kgh and 27.42 mg
CO2/kgh respectively (Mallikarjuna et al., 2012) [10]. The
custard apple fruit harvested at the commercial stage of
maturity resulted in an increase in total soluble solids, total
sugar and acidity up to 4th day of storage, while on further
storage reduction in these parameters and organoleptic
characteristics of fruit was observed. The maximum score was
observed in case of fruit stored till 4th day, while subsequent
~ 1633 ~
storage of fruit decreased in consumer acceptability of fruit
(Pawar and Hashmi, 2010) [11].
Factors influencing storability
Effect of temperature
Ripening of custard apple fruits occur at temperatures
between 15 and 30 °C, although the fruits were susceptible to
fungal attack at temperatures above 25 °C and storage
temperatures below 15 °C caused chilling-injuries. Ripening
delayed by the addition of carbon dioxide or removal of
oxygen and ethylene had no apparent effect on ripening.
Proposed conditions for storing custard apple are:
temperatures between 15 and 20 °C, low oxygen and ethylene
tensions coupled with 10% carbon dioxide and a relative
humidity of 85–90% in the storage atmosphere (Broughton
and Guat, 1979) [12]. Chemical changes in sugar apples stored
at 26, 21 and 16 °C with 85-90% relative humidity were
followed to determine the optimum storage and ripening
conditions. The fruit weight loss was higher at higher storage
temperatures than the fruits stored at lower storage
temperatures. Results showed that higher the temperature
was, the more rapid the increase in glucose, fructose and
sucrose concentration. The starch of the fruits gradually
decreased as the storage period proceeded (Chen W, 1999)
[13]
. The effect of storage temperature on ripening, shelf life
and chemical composition of custard apple fruits stored at 10,
15, 20 and 25 °C was studied. The storage temperature
between 15 and 20 °C was found to be safe, with maximum
shelf life at 15 °C. The colour of the pulp, texture, taste and
flavour of ripe fruits held at 25 and 20 °C were superior
followed by fruits stored at 15 °C (Prasanna et al., 2000) [14].
The custard apple pulp from mature ripe fruits was subjected
to treatments such as frozen and stored (upto 12 months),
heated to 55 °C (critical temperature) and 85 °C
(pasteurization temperature) for 20 min each, and was spray
dried with skim and whole milk powders. The 12-month-
stored frozen pulp was almost same as fresh pulp in the
flavour spectrum. Heating fresh pulp at 55 and 85 °C, tended
to produce increased flavour spectrum, the compounds
relatively being more at 85 °C (Shashirekha, 2008) [15]. The
custard apple pulp stored at -4 and -18 °C temperature
showed an increase in sensorial quality viz. Appearance,
colour, flavour, texture, and overall acceptability and it can be
stored up to 70 days was reported (Kamble and Soni, 2010)
[16]
. The effect of heat treatment on changes in sensorial
quality (browning and discolouration) was studied and results
showed that steam heating of custard apple pulp at 83 °C
temperature for 2 minutes leads to complete inhibition of PPO
activity while complete inhibition of PPO activity was also
observed at 82 °C for 5 minutes (Pawar et al., 2011) [17]. The
effect of different storage temperature on the storability and
postharvest quality attributes of custard apple was examined,
the postharvest custard apple were stored at 4, 15 or 20-28 °C
(room temperature) by measuring the change of weight loss
rate, total soluble solids (TSS), firmness and titratable acid
(TA). The result showed that the shelf life of fruits were 4, 7,
10 days with 22-28 °C (room temperature), 15 °C, 4 °C,
temperatures respectively (Cheng et al., 2018) [18].
Effect of Chemical Treatment
Custard apple pulp, when comes in contact with air, turns
pink due to activity of peroxidase enzyme and becomes bitter
in taste when heated above 55 °C temperature, which renders
preservation by heat treatment inapplicable. To preserve the
pulp, it is necessary to add 1% of citric acid together with
International Journal of Chemical Studies
0.1% of sodium benzoate, while the addition of 50–100 ppm.
of sulphur dioxide checks the pink discolouration due to
enzymic activity (Sastry et al., 1961) [19]. Custard apple pulp
treated with 100 ppm ascorbic acid as anti-browning agent
and packed in 200 gauge polyethene was frozen at −25 °C in
an alcohol bath and stored at −18 °C in a deep‐ freezer. The
effect of three cryoprotectants (w/w), namely 0.5% propylene
glycol (I), 0.5% glycerol (II) and 2% glycerol + 1% propylene
glycol + 10% glucose syrup + 10% maltodextrin (III), on the
thawing time of pulp was studied for a period of 3 months.
For comparison a control sample without any cryoprotectant
was included. It was found that formulation (III) gave a
product that was pourable even on frozen storage and also had
the highest half‐ life of 75.33 days for ascorbic acid
degradation as compared to 34.82 days for the controlled
sample (Chikhalikar et al., 2000) [20]. Custard apple pulp
treated with sugar in the ratio of 1:1, 1:2 and 1:4 can be stored
up to 90 days with minimum changes in physio-chemical
properties. Analysis showed that custard apple pulp treated
with a sugar concentration of 1:4 shows best results (Kolekar,
2002)[21]. Custard apple fruits treated with 6% Waxol and 30
ppm NAA, and wrapped in poly film reported the slowest
weight loss in comparison to unpacked fruits (Kamthe et al.,
2004)[22]. The pulp was extracted from custard apples and
stored for a period of six months by the addition of 1500ppm
of potassium metabisulphite (Sravanthi et al., 2004) [23]. The
shelf life of custard apple fruits can be extended up to 7 days
when treated with waxol or waxol + KMNO4 or waxol + NAA
and packed in wrapping poly film of 75 gauge at ambient
storage conditions as against 4 days in untreated and
unpacked fruits (Masalkar and Garande, 2005) [24]. The seeds
from the pulp were extracted by machine and manually. The
extracted pulp was treated whit ascorbic acid (0.25%) and
potassium metabisulphite (0.1%) and stored in the deep
freezer for six months. Results showed that pulp separated by
any method should be stored at -20 °C with 0.1% KMS for
180 days without spoilage (Bakane et al., 2015) [25]. To
preserve the custard apple pulp in the deep freezer for a
period of three months, a combination of chemical
preservative and pasteurization treatments was used. The
results revealed that chemical constituents of the pulp viz.,
TSS, reducing sugar, total sugars and non-enzymatic
browning were found to increase however non-significant
difference were recorded in total sugar. There was a marginal
increase in microbial load (TBC) in custard apple pulp during
storage (Swetha et al., 2017) [26]. Freshly harvested uniform
sized custard apple fruits were washed, cleaned and treated
with different levels of CaCl2 (1.0, 1.5 and 2.0%) and Sago (5,
10 and 15%) and covered with and without wrapping
materials (Newspaper and Banana leaves) and stored at
ambient temperature. The result revealed that application of
sago (10%) + Newspaper wrapping improved the chemical
constituents i.e. TSS (27.06 °Brix), reducing and total sugars
i.e. 26.16%, 31.80%, respectively while, acidity content
(0.22%) was minimum in fruits treated with sago (5%) +
Newspaper wrapping (Afzal and Patel, 2018) [27].
Effect of packaging
The fruits covered in polyethylene bags with wheat straw, the
least loss in fruit diameter and weight occurred. However,
~ 1634 ~
fruit ascorbic acid content was higher in fruits held in paper
bags and wheat straw, sugars were higher in fruits held in
polyethylene bags with sawdust (Chaudhry et al., 1985) [28].
The custard apple fruits packed in different packaging
materials were stored at room temperature and zero energy
cool chamber. It was found that fruits could be stored up to 6
days under ambient storage, when wrapped with tissue papers
and kept in cardboard boxes. However, the shelf life of
custard apple fruits was 9 days when wrapped with tissue
papers and kept in cardboard boxes when stored in zero
energy cool chamber (Patil et al., 2011) [29]. The custard apple
fruits submitted to different packaging under refrigerated
storage. Fruits were unpacked (controlled), individually
packed in polyvinyl chloride (PVC) films, or packed in
expanded polystyrene trays enveloped in PVC film, stored at
10 °C and tested at intervals of 0, 4, 8, 12 and 16 days. The
experiment showed that the use of packaging films
significantly reduced weight loss, preserved firmness and
colour of the fruit. The modified atmosphere allowed for a
shelf-life up to 12 days at a temperature of 10 °C. The
physiological weight loss of fruits, irrespective of treatments,
increased with the advancement of storage period but, the
minimum (20.99%) physiological weight loss was recorded in
the fruits treated with sago 5% and maximum (39.11%) was
observed in untreated fruits at 8 days of storage. The fruits
treated with a fine coating of sago (10%) retained excellent
fruit quality with highest TSS (30ºBrix) and higher sugar
(total and reducing sugar) (31.19 and 17.28) at 8 days of
storage. The minimum sugar (total and reducing sugar) i.e.
21.11% and 9.10%, respectively and maximum vitamin ‘C’
content (47.10 mg/100g of pulp) was recorded in the fruits
treated with Cacl2 (1.5%) whereas, control treated fruits
recorded the least (23.10 mg/100g pulp) at 8 days of storage
and marketable fruits were available even up to eight days of
storage (Gohlani and Bisen, 2012) [30]. Silva et al., (2012) [31]
packed the custard apple fruits in polyvinyl chloride (PVC)
film, packed in expanded polystyrene trays enveloped in PVC
film and unpacked and tested during a storage period of 0, 4,
8, 12 and 16 days at 10 °C. The results showed that the
modified atmosphere allowed for a shelf life of 12 days at 10
°C. To know the effect of polypropylene package (flushed
with different concentration of O2+ CO2 gasses or air) on shelf
life and quality of custard apple pulp was studied. It was
concluded that comparatively higher shelf life of fruits i.e.
12.28 days with fruits packed in polypropylene bags flushed
with air (Venkatram et al., 2013) [32]. Custard apple fruits of 2
different varieties were packed in polypropylene bags having
a different number of pores and stored at 13 °C temperature
(Shailaja et al., 2015) [33]. An experiment was conducted to
study the impact of modified atmosphere packaging using
three different kinds of films along with low-temperature
storage at 8, 12 and 15 °C and observations were recorded at
weekly interval. The study indicated there was a drastic
reduction in physiological loss of weight, an increasing trend
in the respiration rate and ethylene production rate as well,
and the rate increased with increase in storage temperature
and duration (Patil et al., 2015) [34]. Table 3 shows the
summary of factors affecting the storability of the custard
apple.
International Journal of Chemical Studies

Table 3: Summary of factors affecting the storability of custard apple

Factors Findings Author
 Temperatures between 15 and 20 °C, low oxygen and ethylene tensions coupled with 10% Broughton and Guat,
carbon dioxide and a relative humidity of 85%–90% (1979) [12]
 Higher the temperature was, the more rapid the increase in glucose, fructose and sucrose Chang et al., (1999)
[8,13]
concentration.
 Storage temperature between 15 and 20 °C was found to be safe, with maximum shelf life at 15 Prasanna et al.,
°C. (2000) [14]
Effect of temperature
during storage  Steam heating of custard apple pulp at 83 °C temperature for 2 minutes leads to complete Pawar et al., (2011)
[17]
inhibition of PPO activity.
 The shelf life of fruits were 4, 7, 10 days with 22-28 °C (room temperature), 15 °C, 4 °C,
Cheng et al., (2013)
temperatures respectively.
 Pulp stored at -4 and -18 °C temperature showed an increase in sensorial quality viz.
Kamble and Soni,
Appearance, colour, flavour, texture, and overall acceptability and it can be stored up to 70
(2010) [16]
days.
 Citric acid 1% in combination with 0.1% of sodium benzoate, while the addition of 50–100
Sastry et al., (1961)
ppm of sulphur dioxide to check the pink discolouration due to enzymic activity.
 The combination of preservatives viz., 2% glycerol + 1% propylene glycol + 10% glucose Chikhalikar et al.,
syrup + 10% maltodextrin had the highest half‐ life of 75.33 days for ascorbic acid degradation. (2000) [20]
 Custard apple pulp treated with a sugar concentration of 1:4 shows the best results. Kolekar, (2002) [21]
Effect of chemical
treatment  The shelf life of custard apple fruits can be extended up to 7 days when treated with waxol or Masalkar and
waxol + KMNO4 or waxol + NAA. Garande, (2005) [24]
 Pulp separated by any method should be stored at -20 °C with 0.1% KMS for 180 days without Bakane et al., (2015)
[25]
spoilage.
 Fruits treated with 6% Waxol and 30 ppm NAA, and wrapped individually in a poly film Kamthe et al.,
recorded the slowest weight loss. (2004) [22]
 The shelf life of custard apple fruits was 9 days when wrapped with tissue papers and kept in Patil et al., (2011)
[29]
cardboard boxes when stored in zero energy cool chamber.
 The use of packaging films significantly reduced weight loss, preserved firmness and colour of Gohlani and Bisen,
the fruit. (2012) [30]
Silva et al., (2012)
 The modified atmosphere allowed for a shelf life of 12 days at 10 °C. [31]
Effect of packaging
 The higher shelf life of fruits i.e. 12.28 days obtained with fruits packed in polypropylene bags Venkatram et al.,
flushed with air. (2013) [32]
 Drastic reduction in physiological loss of weight, an increasing trend in the respiration rate and
ethylene production rate as well, and the rate increased with an increase in storage temperature Patil et al., (2014)
and duration.

Value addition in custard apple
The jam, fruit-flavoured yoghurt, syrups and fruit drinks etc.
with fruit extracts from custard apple have been opined
(Hoyos, 1980) [35]. Sravanthi et al., (2014) [36] prepared
various products viz., squash and nectar from custard apple
pulp and stored products at room temperature and cold
storage (5-10 °C). The products were analyzed chemically,
microbiologically and organoleptically before storage. Table
4 shows the summary of processing and value addition of
custard apple.
Juice
For the preparation of juice, custard apple pulp can be
extracted with a screw press, basket press or simple hand
pressing; juice is strained through muslin cloth which is
clarified by adding 1.4 gm of PVP (Poly Vinyl Pyrrolidone)
per litre of juice. Juice is boiled with sugar and cooled. 10g
sodium benzoate is added as a preservative (Sinthiya and
Poornima, 2017) [37].
Ice cream
Yadav et al., (2010) [38] analyzed chemical composition,
quality and cost of ice-cream prepared from custard apple
pulp. It was inferred that ice-cream prepared with the
incorporation of 15% custard apple pulp and 15% sugar level
had overall acceptability of 8.05 scores of hedonic scale. The
production cost and energy value per kg of custard apple ice-
cream was ` 61.42 and 97.27 Kcal/100 g, respectively.
Custard apple pulp provides sugars that give sustained energy
~ 1635 ~
and do not overreact the body's insulin output like processed
sugars. The sugars designed by nature are complemented by
other natural products such as vitamins, minerals, fibre and
protein necessary for energy production and can be used for
preparing low fat ice creams (Gaikwad et al., 2014) [39].
Milkshake
Custard apple milkshake has good potential to capture
popularity due to its therapeutic and nutritive benefits. The
custard apple milkshake prepared from 90 parts of buffalo
milk and 10 parts of custard apple pulp were the most
acceptable and ranked between like very much to like
extremely (Poul et al., 2009) [40]. Custard apple milkshake
was prepared from different pulp i.e., 100:0, 90:10, 80: 20,
75:25, 70:30, 65:35, 60:40. The of custard apple pulp (35%)
with cow milk (65%) resulted in most acceptable milkshake
and rank between like very much to like extremely (Bakane et
al., 2016) [41].
Vinegar
Preparation of vinegar from custard apple pulp took 30 days.
Custard apple vinegar had physiochemical characteristics of
1.019 gm/ml specific gravity, 1% alcohol content, 5.39%
(v/v) acetic acid, 2.0°Brix, and pH of 2.8. The overall
acceptability of custard apple vinegar was rated as like very
much on the nine-point hedonic scale as compared to the
market vinegar samples which was rated as like extremely on
the nine-point hedonic scale (Raichurkar and Dadagkhair,
2017) [42].
International Journal of Chemical Studies

Table 4: Summary of processing and value addition of custard apple

Value
Findings Author
addition
Products  Jam, fruit-flavoured yoghurt, fruit drinks and syrups etc. with fruit extracts from custard apple have
Hoyos, (1980) [35]
been suggested.
 Various products viz., squash and nectar are prepared from custard apple pulp and prepared products Sravanthi et al., (2014)
[36]
were stored at the room.
Juice Sinthiya and Poornima,
 Sodium benzoate (10g) is added as a preservative.
(2017) [37]
Ice cream  Ice-cream prepared with the incorporation of 15% custard apple pulp and 15% sugar level had
Yadav et al., (2010) [38]
overall acceptability of 8.05 scores of hedonic scale.
Milkshake  Custard apple milkshake prepared from 90 parts of buffalo milk and 10 parts of custard apple pulp
Poul et al., (2009) [40]
was the most acceptable and ranked between like very much to like extremely.
 That blending of custard apple pulp (35%) with cow milk (65%) resulted in most acceptable
Bakane et al., (2016) [41]
milkshake and rank between like very much to like extremely.
Overall acceptability of the market vinegar samples was rated as like extremely on the nine-point hedonic Raichurkar and
Vinegar
scale, while custard apple vinegar was rated as like very much on the nine-point hedonic scale Dadagkhair, (2017) [42]

From the aforementioned analysis, it is quite evident that
various post-harvest practices influenced the storage and shelf
life of custard apple fruits. By storing the fruits at 15-20 °C
coupled with low oxygen and ethylene tensions and 10%
carbon dioxide significantly adds the shelf life of fruit. The
fruit weight loss was higher at higher storage temperatures
than the fruits stored at lower storage temperatures. By
treating custard apple pulp with ascorbic acid (0.25%) or
potassium metabisulphite (0.15%) or citric acid (1.0%) and
storing at a temperature of -20 °C in the deep freezer can
increase the shelf life of fruit pulp up to six months. Fruits can
be stored in zero energy cooling chamber up to 9 days by
keeping them in cardboard boxes with a wrap of tissue paper,
this method of storage is found to be economical and can
easily be adopted by poor farmers.
The custard apple has good acceptability in various value-
added products viz., juice, ice cream, toffee, milkshake,
vinegar, Ready to serve the beverage, jam and nectar etc. with
10 to 55% contribution. The aroma of the vinegar produced
from custard apple was appreciated by the consumers who
were acquainted with vinegar. This study showed that custard
apple can be used as an ideal substrate for the production of
good quality vinegar. This not only increases the economic
and food value of custard apple but also provides a way of
utilizing custard apple in India. The studies in the area of
value addition using the pulp have a good potential in future.
References
1. http://apeda.in/agriexchange/India%20Production/India_
Productions.aspx?cat=fruit&hscode=1044. 10 December,
2018.
2. Pandey N, Barve D. Phytochemical and pharmacological
review on Annona squamosa Linn. International Journal
of Research in Pharmaceutical and Biomedical Sciences
2011; 2(4):1404-1412.
3. https://india.curejoy.com/content/health-benefits-of-
custard-apple/. 10December, 2018.
4. Gopalan C, Rama Sastri, Balasubramanian. Nutritive
value of Indian foods, National Institute of Nutrition,
Indian Council of Medical Research, Hyderabad, 1978.
5. Kumar DS, Pareek S, Ameta KD. Effect of antioxidants
and storage temperatures on browning and quality of
custard apple (Annona squamosa L.) pulp. Journal of
Scientific and Industrial Research. 2014; 73:622-626.
6. Beerh OP, Giridhar N, Raghuramaiah B. Custard apple
(Annona squamosa L.) Physico-morphological characters
and chemical composition. Indian food packer, 1983.
~ 1636 ~
7. Hodges RJ, Buzby JC, Bennett B. Postharvest losses and
waste in developed and less developed countries:
opportunities to improve resource use. Journal of
Agricultural Science. 2011; 149:37-45.
8. Chen W. Effect of harvest time on the storage quality of
custard apple fruit. South China Fruits. 1999; 28(4):27.
9. Bolivar FN, Solis PC, Sauri DS, Saucedo VE. Ripening
of sugar apple fruits (Annona squamosa L.) developed in
Yucatan, Mexico. Agrociencia. 2009; 43:133-141.
10. Mallikarjuna T, Ranganna B, Dronachari M. Respiration
studies of custard apple (Annona squamosa L.) fruit
under different maturity levels at ambient and
refrigerated condition. Journal of Dairying Foods &
Home Sciences. 2012, 31(1).
11. Pawar VN, Hashmi SI. Changes in physico-chemical
properties and organoleptic characteristics of custard
apple (Annona squamosa L.) fruit during storage. Food
Science Research Journal. 2010; 1(2):146-149.
12. Broughton WJ, Guat T. Storage conditions and ripening
of the custard apple (Annona squamosa L.) Scientia
Horticulturae. 1979; 10(1):73-82.
13. Chen W. Effect of harvest time on the storage quality of
custard apple fruit. South China Fruits. 1999; 28(4):27.
14. Prasanna KNV, Rao DVS, Krishnamurthy S. Effect of
storage temperature on ripening and quality of custard
apple (Annona squamosa L.) fruits. Journal of
Horticultural Science and Biotechnology. 2000;
75(5):546-550.
15. Shashirekha MN, Baskaran R, Rao LJ, Vijayalakshmi
MR, Rajarathnam S. Influence of processing conditions
on flavour compounds of custard apple (Annona
squamosa L.). LWT-Food Science and Technology 2008;
41:236-243.
16. Kamble KJ, Soni SB. Effect of steam blanching on
quality of custard apple pulp. Journal of Horticulture and
Forestry. 2010; 2:104-107.
17. Pawar SL, Karanjkar LM, Poul SP. Sensory evaluation of
low fat custard apple ice-cream. Journal of Dairying
Foods & Home Sciences, 2011, 30(1).
18. Cheng Z, Zhou W, Gong X, Wei X, Li J, Peng Z.
Physicochemical Changes of Custard Apple at Different
Storage Temperatures. IOP Conference Series: Materials
Science and Engineering, 2018, 392.
19. Sastry LVL, Bhatia BS, Lal G. Studies on some aspects
of custard apple peroxidase. Journal of Food Sciences.
1961; 26:244-247.
20. Chikhalikar NV, Sahoo AK, Singhal RS, Kulkarni PR.
Studies on frozen pourable custard apple (Annona
International Journal of Chemical Studies

squamosa L.) pulp using cryprotectants. Journal of 36. Sravanthi T, Waghrey K, Daddam JR. Studies on
Science of Food and Agriculture. 2000; 80:1339-1342. preservation and processing of custard apple (Annona
21. Kolekar TT. Extraction and preservation of custard apple squamosa L.) pulp. International Journal of Plant, Animal
(Annona squamosa L.) pulp. M.Sc. (Agri.) Thesis, and Environmental Sciences. 2014; 4(3):676-682.
Mahatma Phule Krishi Vidyapeeth, Rahuri, 2002. 37. Sinthiya R, Poornima. Value added products from annona
22. Kamthe PV, Masalkar SD, Kashid NV, Kamble MS, fruits. IOSR Journal of Environmental Science,
Marbhal SK. Physiological loss in weight of custard Toxicology and Food Technology, 2017, 11.
apple as affected by different chemicals and packaging 38. Yadav CM, Karanjkar LM, Kashid UB. Effect of
materials at different storage conditions. Annals of assimilation of custard apple (Annona squamosa) pulp on
Agricultural Research 2004; 25(4):502-507. chemical quality and cost of ice-cream. Journal of
23. Sravanthi T. Studies on preservation and processing of Dairying, Foods and Home Sciences. 2010; 29(2):86-91.
custard apple (Annona squamosa L.) pulp (Doctoral 39. Gaikwad S, Pawar S, Karanjkar LM, Gajarlawar SJ.
dissertation, Acharya Ng Ranga Agricultural University Preparation of low fat custard apple ice-cream using
Rajendranagar, Hyderabad), 2004. preservative. International Conference on Agricultural
24. Masalkar SD, Garande VK. Effect of postharvest and Horticultural Sciences, 2014.
treatments and packaging materials on shelf life and 40. Poul SP, Sontakke AT, Munde SS, Adangale AB, Jadhav
quality of custard apple fruits. Acta Horticulturae. 2005; PB. Process standardisation for custard apple milk shake.
682(2):1037-1040. Journal of Dairying, Foods and Home Sciences. 2009;
25. Bakane PH, Khakare MM, Gajabe MH, Borkarand PA, 28(3, 4):202-205.
Khobragade HM. Comparative storage study of custard 41. Bakane PH, Khakare MM, Gajabe MH, Khedkar MB.
apple pulp separated by machine and manual. Standardization of Process for Custard Apple Milk
International Journal of Agriculture Sciences. 2015; Shake. International Journal of Environment, Agriculture
7:647-651. and Biotechnology. 2016; 1(4):708-712.
26. Swetha MJ, Laxman Kukanoor, Manjula Karadiguddi. 42. Raichurkar SJ, Dadagkhair RA. Studies on Preparation of
Influence of chemical preservatives and pasteurization Custard Apple Vinegar. International Journal of
temperature on preservation of custard apple pulp in deep Advanced Engineering Research and Science. 2017, 4(7).
freezer. International Journal of Agricultural Science and
Research. 2017; 7:215-220.
27. Afzal KS, Patel MJ. Effect of post-harvest treatments on
quality of custard apple CV. Local under ambient
temperature. Journal of Pharmacognosy and
Phytochemistry. 2018; 7(1):557-559.
28. Chaudhry AS, Singh GN, Singh AR. Effect of wrapping
materials and ripening media on the physicochemical
compositions of custard apple (Annona squamosa Linn.).
Indian Journal of Agricultural Research. 1985; 19(2):90-
92.
29. Patil SB, Raut VU, Gadekar AK, Patil SM. Effect of
packaging and cushioning materials on shelf life of
custard apple fruits under different storage conditions.
Asian Journal of Horticulture. 2011; 6(1):264-268.
30. Gohlani SWATI, Bisen BP. Effect of different coating
material on the storage behaviour of custard apple
(Annona squamosa L.). The Bioscan. 2012; 7(4):637-
640.
31. Silva AVC, Muniz EN, Rangel JHA, Yaguiu P, Souza
JPB, Carnelossi, MAG. Quality of custard apple (Annona
squamosal L.) in relation to packaging and storage
period. Acta Horticulturae. (Leuven, Belgium:
International Society for Horticultural Science (ISHS).
2012; 934:707-712.
32. Venkatram A, Bhagwan A, Pratap M. Effect of
polypropylene packaging on shelf life and quality of
custard apple Annona squamosa L. cv. Balanagar fruits
stored at 15±1 C. Journal of Research ANGRAU. 2013;
41(3):1-6.
33. Shailaja G, Kirankumar, Bhagwan A, Chaturvedi A,
shirpurkar GN. Studies on improvement of shelf life of
custard apple (Annona Squamosa L.). Asian Journal of
Dairy and Food Research. 2015; 34(2):123-129.
34. Patil RA, Rao DV, Manasa B. Modified atmosphere
packaging maintains physico-chemical properties of
custard apple (Annona squamosa L.) fruits. Indian
Journal of Agricultural Research. 2015; 49(6).
35. Hoyos P. Fruit mixture. German Patent 800464003 1980.
~ 1637 ~