Studies on Keeping Quality of Preserved Guava (Psidium guajava L.) Pulp and its Processed Products

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dc.contributor.advisorSarolia, D. K.
dc.contributor.authorYadav, Suman K.
dc.date.accessioned2017-07-28T07:04:50Z
dc.date.available2017-07-28T07:04:50Z
dc.date.issued2016
dc.descriptionStudies on Keeping Quality of Preserved Guava (Psidium guajava L.) Pulp and its Processed Productsen_US
dc.description.abstractAn 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.en_US
dc.identifier.citationYadav and Sarolia, 2016en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810026468
dc.keywordsKeeping Quality, Preserved, Psidium guajava, Pulp, Processed Productsen_US
dc.language.isoenen_US
dc.pages89en_US
dc.publisherMPUAT, Udaipuren_US
dc.research.problemStudies on Keeping Quality of Preserved Guava (Psidium guajava L.) Pulp and its Processed Productsen_US
dc.subHorticultureen_US
dc.subjectnullen_US
dc.themeStudies on Keeping Quality of Preserved Guava (Psidium guajava L.) Pulp and its Processed Productsen_US
dc.these.typeM.Scen_US
dc.titleStudies on Keeping Quality of Preserved Guava (Psidium guajava L.) Pulp and its Processed Productsen_US
dc.typeThesisen_US
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