EVALUATION OF GUAVA (Psidium guajava L.) VARIETIES FOR PROCESSING INTO NECTAR AND READY-TO-SERVE BEVERAGES

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dc.contributor.advisorDikshit, S.N
dc.contributor.advisorShukla, Neeraj
dc.contributor.advisorSharma, H.G.
dc.contributor.advisorSaxena, R.R.
dc.contributor.advisorAgrawal, K.K.
dc.contributor.authorChoudhary, Madan Lal
dc.date.accessioned2016-11-26T11:17:17Z
dc.date.available2016-11-26T11:17:17Z
dc.date.issued2004
dc.description.abstractThe present study was carried out in the Department of Horticulture, College of Agriculture, IGAU, Raipur (C.G.) during 2003-04. The experimental material consisted of four cultivar of guava and six recipes maintained for nectar and RTS with varying levels of TSS. The treatment combinations were 24 and replicated thrice under completely randomized design with factorial arrangement. The fruits of four guava cultivars were analysed for physico-chemical characters at full maturity. The nectar and RTS prepared from different cultivar and recipes were also analysed periodically at 30 day interval for their various chemical constituents. The fresh fruits of cv. L-49 recorded highest weight of fruit, pulp, peel, pulp/seed ratio, TSS, total sugar, ascorbic acid, reducing and non-reducing sugar. The cultivar R-72 had maximum weight of seed and nonedible wastes followed by L-49, Allahabad Safeda and Apple Colour. The highest acidity was observed in the cultivar R-72, while minimum content in Allahabad Safeda. The cultivar Allahabad Safeda recorded high pH followed by L-49, Apple Colour and R-72. The beverage prepared from the cultivar L-49 had highest content of ascorbic acid, pH, non-reducing sugar and also scored highest organoleptic value. Among various recipe tried in this investigation, the nectar prepared from 20 per cent pulp, 0.3 per cent acidity and 17 per cent TSS recorded highest organoleptic score. Similarly, preparation of RTS with 10 per cent pulp, 0.3 per cent acidity and 12 per cent TSS scored higher organoleptic value. During storage of nectar and RTS, the acidity, TSS, total and reducing sugar showed an increasing trend with increasing period of storage (0 to 150 day) under ambient condition. While, there was a decreasing trend of ascorbic acid, pH, nonreducing sugar and organoleptic score during storage period upto 150 days of storage under ambient conditionen_US
dc.identifier.citation162 p.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/87652
dc.language.isoenen_US
dc.publisherIndira Gandhi Krishi Vishwavidyalaya Raipuren_US
dc.subHorticultureen_US
dc.these.typeM.Sc
dc.titleEVALUATION OF GUAVA (Psidium guajava L.) VARIETIES FOR PROCESSING INTO NECTAR AND READY-TO-SERVE BEVERAGESen_US
dc.typeThesisen_US
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