Abstract
The soursop fruit and the entire soursop plant is associated with a lot of health benefits which includes the killing of cancer cells in cancer patients. The treatment of cancer with soursop has been reported to be accompanied with the risk of Parkinson’s disease while soursop juice is considered safe for consumption. The fruit had been associated with preharvest and postharvest deterioration caused by microorganisms and this reduces the total production of soursop fruit. The deterioration process is being accompanied with the production of cell wall degrading enzymes which has the advantage of being used for industrial purposes. One of the important uses of these enzymes is in the clarification of fruit juices. This review proposes the genetic modification of the genes coding for important microbial enzymes for the clarification of soursop juice for improved yield, taste, and colour.
Highlights
Soursop fruit as it is commonly called is derived from the Annona muricata plant
In Nigeria, it is commonly found in the Southern part of the country [2] (Abbo et al.)
It is a sweet fruit with lots of health benefits associated with the fruit but other parts of the plant such as the seeds, the stem, roots and leaves [3] (Degnon et al.)
Summary
Soursop fruit as it is commonly called is derived from the Annona muricata plant. It has different names depending on different countries such as Graviola, Guanabana, Sauersak and Guayabano [1] (Badrie and Schauss). In Nigeria, it is commonly found in the Southern part of the country [2] (Abbo et al.). It is a sweet fruit with lots of health benefits associated with the fruit but other parts of the plant such as the seeds, the stem, roots and leaves [3] (Degnon et al.).
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