Blended Nectar of Custard Apple - A Novel Processed Product to Address Nutritional Food Security
Deeksha Gautam*
Dept. of Fruit Science and Technology, College of Agriculture, OUAT, Bhubaneswar, Odisha (751 003), India
Jyoti Prakash Sahoo
Dept. of Agricultural Biotechnology, College of Agriculture, OUAT, Bhubaneswar, Odisha (751 003), India
Kailash Chandra Samal
Dept. of Agricultural Biotechnology, College of Agriculture, OUAT, Bhubaneswar, Odisha (751 003), India
DOI: NIL
Keywords: Blended nectar, Custard apple, Nutritional food security, Sitaphal
Abstract
Custard apple or Sitaphal (Annona squamosa L.) is a deciduous tree having yellowish-green fruit. The fruits are highly perishable but nutritionally rich and delicious. The fruits are harvested for a short period of time during pre-winter. Due to bumper harvest in a short period and perishable nature of fruits, the farmers are compelled to sell their produce at a lower price. Post-harvest processing is not yet suitably standardised. Rapid softening of fruits and marketing is a major problem. The shelf-life of custard apple fruit can be increased upto 12 days if stored at 10 °C, whereas the extracted pulp can be stored for six months with potassium meta-bisulphite. Many 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 flavour/ taste. Therefore this paper attempts to outline post-harvest, processing value addition and storage of these fruits.
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Reference
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