ustard Apple is widely grown fruit crop in Rajasthan, Andhra Pradesh, Karnataka and Rajasthan states and has good potential for value addition for socio-economic upliftment of farmers. Extraction of pulp is a major constraint in processing of custard apple fruits. Development of enzymatic browning within an hour of pulp extraction, bitterness, unpleasant repulsive off-flavour in the pulp on heating beyond 650C and presence of gritty cells are problems encountered during processing of fruits.For the first time scientists at the Maharana Pratap University of Agriculture and Technology (MPUAT), Udaipur have developed technology as well as machine for Browning free mechanised pulp extraction from the Custard Apple. Custard Apple is an important underutilized fruit cultivated in parts of Rajasthan. Browning is a change in colour of pulp due to enzymatic oxidation and the brown pulp is not edible and fetches no price in the market. Custard Apple pulp is used to prepare Ice cream, Rabdi and beverages.
MRS. BHARATI SALOI (INDIAN COUNCIL OF AGRICULTURAL RESEARCH)
KVK , ICAR RC FOR NEH REGION, A.P. CENTRE, BASAR-791101 , , West Siang, Arunachal Pradesh, India
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