Annona Species Monograph.pdf - Crops for the Future

Chapter 6. Properties
These compounds could be used to flavour processed foods based on
annonas. The vitamin A content is low, but it is a good source of thiamine,
riboflavin and niacin (NRC, 1989).
Soursop pulp is considered to be aromatic and exotic, and is consumed
mostly after processing into cold beverages or sometimes fresh. The edible
portion constitutes 67.5% of total fruit weight (Bueso, 1980). The
characteristic flavour of this fruit is produced by amyl and geranyl caproic
acids (Bueso, 1980; Pinto and Silva, 1994). The processed pulp is used to
prepare juices and ice creams (Pinto and Silva, 1994). In Cuba, the pulp is
processed to prepare an alcoholic drink called champola (Popenoe, 1974 b).
The most important sugars are fructose (1.8%), glucose (2.3%) and sucrose
(6.6%). The most common acid in its pulp is citric, with some malic and, less
commonly, isocitric acid. Soursop fruit contains vitamins A and B 5
. Also, it
is the only annona with tannins in its pulp (Castro et al., 1984). It was
suggested that pectin in the fruits could become an important by-product
(NAS, 1975), but this has not been developed.
Custard apple flesh is creamy yellow, rich and sweet, with low acidity
(Wester, 1913). However, its flavour is not considered comparable to that of
cherimoya or sugar apple. Wu Leung and Flores (1961) reported that the
edible part of custard apple is 45%, of which 78.6 g/100 g is water, which is
similar to Zayas' (1966) report. As in other annonas, other components are of
low to moderate nutritional importance.
Wild soursop flesh is scant, but sweet and aromatic (Wester, 1913). It has a
white pulp and a pleasant pineapple-like odour (FAO, 1983). No physicalchemical
composition data were reported in the literature available to us.
Sugar apple pulp is slightly granular, creamy yellow or white, sweet, with a
good flavour and low acidity (Mowry et al., 1941). It is considered the
sweetest of the annona fruits (FAO, 1990) and is generally consumed fresh as
a dessert fruit. The edible portion is 28-37% of the total fruit weight; seeds
correspond to 31-41% and rind to 23-40% (Leal, 1990). The carbohydrates
present in the pulp are fructose (3.5%), sucrose (3.4%), glucose (5.1%) and
oligosaccarides (1.2-2.5%).
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