Influence of Chemical Preservatives and Pasteurization Temperature on Preservation of Custard Apple Pulp in Deep Freezer

An attempt was made to study the combination treatm ent of chemical preservative and pasteurization treatment, to preserve the custard apple pulp in de ep freezer for a period of three months. The result revealed that chemical constituents of the pulp viz., total solub e solids, reducing sugar, total sugars and non enz ymatic browning were found to increased marginally from 26.54 to 27 .33 per cent, 15.73 to 15.99 per cent, 19.06 to 19. 40 and 1.18 to 1.63 and 0.087 to 0.129 respectively, whereas ascorbic a c d, titratable acidity, non-reducing sugar, decrea sed from 9.38 to 7.95 mg per 100g, 0.69 to 0.50 per cent, 3.11 to 3. 02 per cent, 41.17 to 36.32 and 5.35 to 5.04 respec tiv ly, during the storage period of 90 days. However, non significant differences were noticed in total sugar throughout the storage period, for acidity at 30, 60 and 90 days and for n on reducing sugar at 30 and 90 days after storage. During storage period of 90 days, the mean organoleptic scores dec reased from an 8.14 to 5.91 for overall acceptabili ty. There was marginal increase in microbial load (TBC) in custar d apple pulp during storage, but it did not affect the wholesomeness of the product up to 90 days of storage.