CONTROL OF BROWNING DURING THE THAWING OF CUSTARD APPLE PULP

Pulp from custard apple (Annona atemoya Hort.) was treated with 0.1% a scorbic acid and stored in sealed nylon/LDPE bags at -16.3-degrees-C. After 2 weeks, 1 month and 3 months, colour and total ascorbic acid we re assessed during 6 h thawing at ambient temperature. Comparison of t hawing methods : exposing to air, treatment with ascorbic acid solutio n before exposing to air, and thawing in a sealed package showed that the last method is the best to control discoloration and degradation o f ascorbic acid for up to 6 h in pulp that had been frozen for up to 3 months. Immersion of pulp in 0.4% ascorbic acid solution before expos ure to air at ambient temperature prevents discoloration for up to 4 h of pulp frozen for 1 month, and up to 2 h of pulp frozen for 3 months .