Studies on Keeping Quality of Preserved Guava (Psidium guajava L.) Pulp and its Processed Products
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Date
2016
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Publisher
MPUAT, Udaipur
Abstract
An investigation entitled “Studies on Keeping Quality of Preserved Guava
(Psidium guajava L.) Pulp and its processed Products” was carried out in Department
of Horticulture, Rajasthan College of Agriculture, Udaipur. Experiment was
conducted from July to November, 2015. For this the pulp of two guava varieties (L-
49 and Lalit) preserved with nine different treatments combinations namely,
potassium meta bi-sulphite 0.1% (T1), sodium benzoate 0.1% (T2), potassium meta bisulphite
+ sodium benzoate 0.05% each, sodium benzoate + potassium sorbate 0.05%
(T4), potassium meta bi-sulphite + potassium sorbate 0.05% each (T5), potassium
sorbate 0.025% (T6), potassium sorbate 0.05% (T7), potassium sorbate 0.1% (T8) and
frozen storage -200 C (T9). These treatment combinations were evaluated under
factorial completely randomized design with four replications and two experimental
sets. Physico-chemicals parameters of samples were observed at fortnight interval
during storage (up to 90 days) and at end of storage acceptable pulp were used for
different products (RTS, Squash and jam) preparation and analyzed its quality.
The results revealed that guava pulp preserved under frozen storage (-200C)
not only extended shelf life of pulp but also maintend quality attributes of pulp up to 3
months of storage. This treatment was closely followed by cost effective chemical
preservatives treatment i.e., KMS@0.1 per cent with respect to good physicochemical,
organoleptic quality and low microbial load then the treatment potassium
sorbate 0.1 per cent for all that up to the end of storage period.
Among the varieties, L-49 retained higher TSS (12.730C), sugars, ascorbic
acid (160.49 mg 100g-1) and pH up to end of storage. Lalit is better when considering
NEB, colour value, microbial count and overall acceptability during storage.
Thus guava pulp preservation under low temperature (-200C) gave superior quality
and better storage life during the storage but in economic point of view preservation at
ambient temperature with preservative potassium meta bi sulphite and potassium sorbate
@ 0.1 per cent each may be recommended for the storage of guava pulp and use it further
for making squash, RTS and jam.
Description
Studies on Keeping Quality of Preserved Guava (Psidium guajava L.) Pulp and its Processed Products
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Citation
Yadav and Sarolia, 2016