Minimal processing of custard apple (Annona atemoya) pulp

Fresh custard apple pulp treated with 0.1%-0.5% ascorbic acid and stored in modified atmosphere generating packages at OC for 4 weeks, The desired creamy color of custard apple pulp was retained during storage and after exposure to ambient conditions for 3 h, by the addition of 0.4%-0.5% ascorbic acid and vacuum packaging in a 65 mu m linear low density polyethylene (LLDPE)/nylon/LLDPE 5 layer co-extruded bag, Sensory and microbiological properties of the ascorbic acid-treated custard apple pulp were of acceptable quality throughout the storage period of 4 weeks.