Soursop is a tropical fruit that undergoes postharvest deterioration rapidly. Conversion into
powder is an ave nue to value-add the fruit as it helps to reduce postharvest losses …

Easily perishable soursop (Annona muricata L.) fruit was converted into powder for value‐
addition. Soursop puree obtained from fruit pulp that had been treated with different …

The moisture sorption isotherm (MSI) and shelf lives of soursop powders that had been
incorporated with two commercial anticaking agents, calcium silicate (CS) and tricalcium …

Pasteurisation effects on natural soursop (Annona muricata L.) puree were evaluated in
terms of appearance, colour, flavour, odour, consistency and overall acceptability for 12 …

Innovations for product preservation have attracted interest as they may increase the shelf-
life of items when stored properly. In this study, the effects of various storage conditions …

Hog plum juice powder was obtained from its juice under optimized condition by spray
drying with juice: maltodextrin ratio at 2: 1, 4: 1 and 6: 1 (v/w) basis. The inlet temperature …

Soursop (Annona muricata, L.) is a tropical fruit with pleasing flavor and aroma frequently
used in preparation of nectars, drinks, sherbets, ice creams, and syrups. The pulp is canned …

Soursop is seasonal and highly perishable fruit, which limits its commercialization. Thus it is
necessary to conserve its pulp so that it is available throughout the year. One of the most …

Sapodilla puree was naturally viscous and was liquefied with enzymes (P ectinex U ltra SP‐
L and C elluclast 1.5 L) acting individually or in combinations at varying concentrations (0.5 …

Soursop is a very perishable fruit. At room temperature, it has a shelf life limited to five days
when it has been harvested at physiological maturity. Research into this fruit has been …