TECHNICAL FACTIBILITY OF FREEZING CHERIMOYA (ANNONA CHERIMOLA MILL) FRUIT PULP CV. CONCHA LISA AND BRONCEADA

The effect of antioxidants and pasteurization treatment, over the enzymatic browning control was evaluated, in cherimoya frozen pulp Annona cherimola cv.
Concha lisa and Bronceada.
The product was evaluated after 30, 75 and 120 days of storage.

The pasteurization was efficient in the control of enzymatic activity, but it had negative effect over the sensory properties, producing bitter flavour.

The level of antioxidants used, had good control over the enzymatic browning and reached the best qualifications in the sensory evaluation panel.
These samples maintained, good sensory properties during storage.

International Symposium on Fruit & Vegetables for Processing

J.A. Olaeta, J. Abufom

https://doi.org/10.17660/ActaHortic.1986.194.29