Custard apple fruit is having high initial moisture content of about 72-77 % (wb), there are more chances of the fruit getting spoiled or deteriorated. Also, custard apple is a highly perishable fruit, it has very short shelf life and marketing of fresh fruits to different places is very difficult. Therefore, it is necessary to convert it into value added products which retain colour, flavour and nutrients with longer shelf life. So to increase the shelf life of custard apple, the fruit is converted into various processed products like powder, dried slices, pulp, juice, RTS, beverages, etc....
Custard apple fruit is having high initial moisture content of about 72-77 % (wb), there are more chances of the fruit getting spoiled or deteriorated...
