Journal of Horticultural Sciences

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Evaluation of Guava (Psidium guajava L.) Varieties and Standardization of Recipe for Nectar Preparation


Affiliations
1 College of Agriculture, RAU, Bikaner (Rajasthan), India
2 Department of Horticulture, College of Agriculture, IGAU, Raipur - 492006 (C.G.), India
3 Department of Statistics and Computer Science, College of Agriculture, IGAU, Raipur - 492006 (C.G.), India
 

The nectar prepared from guava variety L-49 had highest ascorbic acid, pH and non-reducing sugar. The recipe with 20 per cent pulp, 0.3 per cent acidity and 17°Brix (TSS) recorded highest organoleptic score. The acidity, TSS, total and reducing sugar of nectar showed an increasing trend during the progress of storage upto five months under ambient conditions. However, these chemical constituents did not change markedly until five months of storage as compared to fresh nectar at the time of preparation.

Keywords

Guava Varieties, Nectar, Recipe, Storage, Ambient Condition, Organoleptic Score.
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  • Evaluation of Guava (Psidium guajava L.) Varieties and Standardization of Recipe for Nectar Preparation

Abstract Views: 247  |  PDF Views: 177

Authors

Madan Lal Choudhary
College of Agriculture, RAU, Bikaner (Rajasthan), India
S. N. Dikshit
Department of Horticulture, College of Agriculture, IGAU, Raipur - 492006 (C.G.), India
Neeraj Shukla
Department of Horticulture, College of Agriculture, IGAU, Raipur - 492006 (C.G.), India
R. R. Saxena
Department of Statistics and Computer Science, College of Agriculture, IGAU, Raipur - 492006 (C.G.), India

Abstract


The nectar prepared from guava variety L-49 had highest ascorbic acid, pH and non-reducing sugar. The recipe with 20 per cent pulp, 0.3 per cent acidity and 17°Brix (TSS) recorded highest organoleptic score. The acidity, TSS, total and reducing sugar of nectar showed an increasing trend during the progress of storage upto five months under ambient conditions. However, these chemical constituents did not change markedly until five months of storage as compared to fresh nectar at the time of preparation.

Keywords


Guava Varieties, Nectar, Recipe, Storage, Ambient Condition, Organoleptic Score.