Vol. 8, Issue 12, Part D (2024)

The present investigation was undertaken to evaluate the extraction methods, packaging material and its effect of storage on the chemical properties of custard apple pulp. Eight treatment combinations were evaluated using a completely randomised block design in three replications on local genotypes of Satpuda Hills. The treatments involved three parameters: the extraction method (manual and mechanical), the packaging material (200 and 300 gauge LDPE), and the storage temperature (3 to 5 ^oC and -18 ^oC). Research on the physical, chemical, and organoleptic characteristics of custard apple pulp was carried out in the winter of 2023, with observations being made every fifteen days for up to six months. The research was conducted during winter-2023 and observations were recorded at intervals of fifteen days up to six months on the chemical properties of custard apple pulp. It was observed that the TSS, total sugars, and reducing sugars rose during storage. The pH and acidity decreased during storage at a differential rate. Compared to cold storage (-18 ^oC), ambient storage (3-5 ^oC) showed a faster rate of change.