Sensory stability of Annona species pulp: Influence of storage conditions and duration

Abstract

The Annonaceous fruits are gaining popularity due to higher productivity under adverse eco-physiological conditions and high nutraceutical values. However, its highly perishable nature, shorter season of availability and limitations in storage and processing through conventional methods are the challenging key hurdles for the growers and processing sector. Keeping this view in context, a storability study was carried out for the Annona species pulp at Department of Fruit Science, Faculty of Horticulture, Dr. PDKV Akola, where the pulp was preserved under -20 0C temperature for period of eight months. As the acceptance of any preserved product in the market mainly depends on the sensory qualities hence, organoleptic evaluation was conducted for various sensory attributes throughout the storage. The stored pulp of Annona species was fairly acceptable till the completion of storage.