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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2019) [Effective from January 1, 2019]For more details click here

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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(7): 2766-2775
DOI: https://doi.org/10.20546/ijcmas.2019.807.338


Technological, Nutritional Approach, Processing and Storage of Custard Apple (Anonna squamosa) – Review
S.B. Solanke*, P.H. Bakane and A.B. Gawande
Department of Agricultural Process Engineering, Dr. PDKV Akola, M.S., India
*Corresponding author
Abstract:

Custard apple (Sitaphal) is a yellowish green fruit of the family of plant species Annona. The postharvest system for these fruits is not yet adequately developed, and therefore several handling problems are still common. Rapid softening of fruits after harvest, especially during transportation and marketing is a major ongoing problem. The shelf-life of custard apple fruit can be enhanced upto 12 days in modified atmosphere storage at 10°C, whereas pulp can be stored for six months with potassium meta-bisulphite. A number of value added products like ready-to-serve beverages, fermented beverage, ice cream, squash, and toffee can be prepared to exploit the nutritional potential and adding a new flavor/taste in the market. Therefore this review attempts to outline some of the important findings on especially post-harvest, processing value addition and storage of this fruits.


Keywords: Custard apple, Processing, Value addition, Storage, Post-harvest
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How to cite this article:

Solanke, S.B., P.H. Bakane and Gawande, A.B. 2019. Technological, Nutritional Approach, Processing and Storage of Custard Apple (Anonna squamosa) – Review.Int.J.Curr.Microbiol.App.Sci. 8(7): 2766-2775. doi: https://doi.org/10.20546/ijcmas.2019.807.338