sugar apple (annona squamosa): processing and product ... · sugar apple (annona squamosa):...
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Sugar apple (Annona squamosa): Processing and Product Information
Why process sugar apple fruits?
⇒ The fruit is an excellent source of energy as it is high in carbohydrate
⇒ The fruit contains vitamin C and minerals such as calcium, phosphorus and potassium
⇒ Processing increases the shelf-life of the fruit considerably
⇒ Processing adds value and increases income
Jam Nectar
How to store fresh sugar apple fruits or pulp? ⇒ Fruit: - store for 2 days
at room tem- perature in straw or dried grass
- store between 15-20ºC and 85-90% relative humidity to delay ripening - store for 5-6 weeks at 4.5ºC in good con- dition for consumption, however, the skin shows chilling injuries and becomes brown
⇒ Pulp: - store for 6 months at room temperature when treated with potassium metabisulphite (0.5 g/kg)
- store for 5 months at 27ºC pasteurised and sealed in jars
2. Processing from the pulp
Wine/liquors Ice cream/milk Juice
Potential processed products
Nectar Jam Frozen pulp
How to process sugar apple fruits?
Cool + store
Dissolve potassium
metabisulphite (0.1 g/kg) in
water Mix pulp with potassium
metabisulphite
Pour into sterilised jars
Seal containers
Continue heating while stirring
Heat in a steel vessel while stirring
Mix with sugar (pulp:sugar = 1:1)
Pulp
Dissolve citric acid in water
Mix pulp with citric acid
Packaging and Storage Pack in well-sealed clean glass or plastic bottles. Store in a cool dark place for up to 5 months.
Pour into jars/bottles
Pulp
Cool + store
Seal by using crown caps
Sterilise for 15 min at 95ºC
Mix pulp with water, sugar and citric acid and boil for 3 min
at 70ºC
Add 2.5 l of wa-ter, 0.37 kg of
sugar and 1 g of citric acid for 1 kg
of pulp
Place in jars
Boil for 15 min at 95ºC
Freeze pulp
Storage
Storage
Storage
Heat pulp for 3 min at 70ºC
Place in plastic containers
Cut fruits and scrape the pulp from the skin
Where available: - Add potassium
metabisulphite (0.4 g/kg) if stored in a refrigerator - Add potassium
metabisulphite (0.8 g/kg) if stored at room temperature
Fresh fruits
Extract seeds from the pulp
Fresh pulp Storage
Place in jars
Place in jars or plastic containers
1. Pre-processing
This publication is an output from a research project funded by the United Kingdom Department of International Development for the benefit of developing countries. The views expressed are not necessarily those of DFID [R8399 Forestry Research Programme].
Prepared and published by the International Centre for Underutilised Crops (ICUC), School for Civil Engineering and the Environ-ment, University of Southampton. Southampton, SO17 1BJ, UK. Tel: +44-23-80594229 Fax: +44-23-80677519 Email: [email protected] Website: http://www.civil.soton.ac.uk/icuc © 2004 International Centre for Underutilised Crops, UK
References: Department of Agriculture, Peradeniya (1997) Tropical fruits of Sri Lanka. Extension and Communication Centre, Department of Agriculture, Peradeniya, Ministry of Agriculture & Lands, Sri Lanka. Morton, J. (1987) Sugar apple (Annona squamosa). In: Fruits of warm climates. Ed.: J.F. Morton, Miami, Florida, USA: 69-72. Nakasone, H.Y. and Paull R.E. (1998) Annonas. In: Tropical Fruits. Ed.: H.Y. Nakasone and R.E. Paull. CAB International, Wal-lingford, UK: 45-75.
Pinto, A.C. de Queiroz, Cordeiro, M.C.R., Andrade, S.R.M. de, Ferreira, F.R., Filgueiras, H.A. da Cunha and Alves, R. E. (in press) Five important species of Annona. Ed.: A. Hughes, C.R. Clement, N. Haq and R.W. Smith. ICUC, Southampton, UK. Rathore, D.S. (2002) Processing and marketing of underutilised fruits in India. In: Fruits for the Future in Asia. Ed.: N. Haq and A. Hughes. ICUC, Southampton, UK: 134-152. Salunkhe, D.K. and Desai, B.B. (1984) Custard apple and jujube. In: Postharvest biotechnology of fruits. Volume II. Ed.: D.K. Salunkhe and B.B. Desai. CRC Press, Inc, Boca Raton, Florida, USA: 133-135. Please contact ICUC for further references.
Fruits for the Future