Effect of pasteurisation on sensory quality of natural soursop puree underdifferent storage conditions

Pasteurisation effects on natural soursop (Annona muricata L.) puree were e valuated in terms of appearance, colour, flavour, odour, consistency and ov erall acceptability for 12 weeks. The packaging and storage temperature com binations used were laminated aluminium foil (LAF), lacquered can (LC) and high density polyethylene plastic bottle (HDPE) at ambient temperature (28- 38 degreesC), 15, 4 and -20 degreesC. Results showed pasteurisation at 79 d egreesC for 69 s significantly improved the sensory colour, flavour, appear ance and overall acceptability of the puree. Pasteurised puree packed in LA F at 4 degreesC had the highest score for almost every attribute evaluated. Overall, all samples were found acceptable by judges during the 12 week st orage period. The better stability, in terms of colour, consistency and fla vour characteristics, of pasteurised puree packed in foil at 4 degreesC tha n the frozen control could be an additional and cheap advantage for storage and transport. (C) 2001 Elsevier Science Ltd. All rights reserved.