Studies on Some Aspects of Custard Apple Peroxidase

Abstract

SUMMARY A purified peroxidase enzyme solution was prepared from custard apple pulp, and its characteristics studied. Its catalytic effect on oxidizing various aromatic amines and phenols was reported. Ascorbic acid oxidase is shown to be absent in the enzyme extract. The influence of temperature, pH, and concentrations of sulphur dioxide, ascorbic acid, sucrose, potassium cyanide, and hydrogen peroxide on the enzyme activity are indicated. The “PZ” value for custard apple pulp was found to be 0.06 on dry basis.

Thermal Processing Alters the Chemical Quality and Sensory Characteristics of Sweetsop (Annona squamosa L.) and Soursop (Annona muricata L.) Pulp and Nectar

“…Traditionally, thermal treatment is the conventional method to extend shelf‐life of processed products, which is effective in reducing the microbial load and enzyme activities. However, A. squamosa fruit pulp when heated above 55 °C, develops bitterness, off‐flavor and discoloration, thus making the conventional method of preservation by heat treatment impracticable (Bhatia and others ; Sastry and others ). While any processing to develop a product involves heat and accordingly, no processed product is available in the market.…”