Brief abstract of invention: the present investigation relates to a process for the preservation of custard apple pulp, which has an extended storage life of more than 9 months in acceptable conditions that can used in various food applications during off season and unavailable places. hence, process for preservation of custard apple pulp reduces the market glut during peak season and farmers/growers get better price during off season. the process for preservation of pulp comprises of fast pulp extraction by using pulper. subsequently the pulp is added with 750 to 1000 ppm potassium metabisulphite (kms). the food preservative added pulp is filled in aluminium pouches immediately and pasteurized at 90⁰c for 25 minutes, then it cooled to room temperature and finally stored in deep freezer at -20±5°c up to utilization. a preserved custard apple pulp having higher storability and does not show any discoloration, enzymatic browning and microbial spoilage during storage. the stored pulp can be used for preparation of juices, jam, jelly, powder, ice cream and milk shake during off season and it also helps to export stored pulp to distant places. background information: custard apple fruit has very short shelf life and it is difficult to preserve the pulp due to discolouration, enzymatic browning and microbial contamination. processing of pulp by heating results into browning of pulp there by reducing the consumer acceptance. hence it is necessary to inhibit the enzyme activity by addition of chemical preservatives and proper pasteurization. the preservation of pulp provides a way for effective utilization of custard apple pulp through preparation of various value added products which may help in transforming the highly perishable fruits into pulp for long term availability and also avoids market glut during peak season. in view of seasonal availability and high perishability of the fruit, a process for preservation of custard apple pulp was attempted. concept: as the custard apple fruits are seasonal and highly perishable, their availability is for a very limited period. the fresh fruits are highly sensitive to cold temperatures, as such cannot be stored in cold storage. naturally fruit is designed and destined for processing. therefore, development of a process protocol for long term preservation of pulp is essential in this fruit crops. presence of high levels of sugars and natural tendency of pulp to develop enzymatic browning and turn bitter on heating further aggravates the condition for long term storage through conventional methods. therefore, the present investigation blends the usage of preservative and deep freeze storage conditions. the principle causes for deterioration are countered in this process. the addition of kms – 750 to 1000ppm prevents enzymatic browning and microbial growth. pasteurization arrests the growth of microbes. deep freeze prevents or checks the enzymatic action. theirby achieving long term storage of custard apple pulp. therefore, there is a need to invent process for effective preservation of pulp through proper chemical preservative and pasteurization for its long term availability. methodology: fully ripened custard apple fruits are cut into two halves and scooped out the pulp with stainless steel spoon and pulp was extracted using pulper. the fine pulp obtained was having the total soluble solids (tss) of 26⁰ brix. after adding of chemical preservative (potassium metabisulphite (kms) at 750 to 1000 ppm) to extracted pulp, then extracted pulp was packed in aluminium pouches. the aluminium pouches pasteurized at 900c for 25min. after pasteurization the pouches were cooled and kept for storage in deep freezer where temperature maintained was -20±5°c. the stored custard apple pulp can be stored up to 9 months without any discolouration, enzymatic browning, nutrient loss and maintain the good organoleptic qualities.