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