Annona Species Monograph.pdf - Crops for the Future

Chapter 11. Harvest & Processing
After processing, the enriched pulp, sweetened or not, can be further
processed into various products and puree can be used to prepare ice creams,
drinks, sherbets and gelatine (Nakasone and Paull, 1998). The optimum
pasteurisation conditions for soursop natural puree are 69 seconds at 78.8°C
and pH 3.7 (Umme et al., 1997). It has also been suggested that pulp treated
at 70°C for 20 minutes, with addition of 0.5% ascorbic acid to avoid
oxidation, and packed into polythene bags, can be stored for one month at
5°C. To obtain nectar for juices, marmalade and jams, 17.8% of pulp, 10.7%
of added sugar, 0.02% of sodium benzoate, 0.02% of sodium metabisulfide
and water are treated at 100°C for 15 minutes (Villachica et al., 1996).
The pH of marmalade ranges from 3.1 to 3.3, and contains 60% concentrated
pulp and 31% added sugar (Villachica et al., 1996). The following steps to
prepare marmalade are suggested: 1) scalding or boiling the pulp; 2)
homogenization; 3) water addition; 4) sugar addition; 5) cooking for 30
minutes; 6) sugar addition; 7) cooking for 45 minutes; 8) fruit piece addition;
9) final cooking for 10 minutes; 10) placement into a container while warm;
11) labelling (Torres and Sánchez, 1992).
Sugar apple pulp mixed with milk results in a delicious drink and can also be
frozen into ice cream, which is the main type of processing for this fruit.
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