Vol. 11, Issue 4 (2022)

Author(s):
Wagh AV, Patil SR, Sonkamble AM, Gedam AP and Deshmukh RN

Abstract:
This study was carried out to evaluate the best preservation methods and suitable variety for guava pulp preservation. For this the pulp of two guava varieties (L-49 and G-Vilas) were preserved at -20 ⁰C with eight different treatments viz., L-49 + sodium benzoate 0.1% (V₁P₁), L-49 + potassium metabisulphite 0.1% (V₁P₂), L-49 + potassium sorbate 0.1% (V₁P₃), L-49+ Control (V₁P₄), G-Vilas + sodium benzoate 0.1% (V₂P₁), G-vilas + potassium metabisulphite 0.1% (V₂P₂), G-Vilas + potassium sorbate 0.1% (V₂P₃), G-vilas + Control (V₂P₄)) replicated three times under factorial complete randomized design. The results revealed that the pulp preserved with potassium metabisulphite was better with over all qualitative attributes viz., TSS, ascorbic acid, pH, sugars and sensory attributes value higher and acidity, and microbial count lower. Compared to L-49 and G-vilas guava varieties pulp storage L-49 was found significantly superior for titratable acidity, ascorbic acid content, total sugars, reducing sugars and non-reducing sugars content of guava pulp and variety V₂ (G-Vilas) was found significantly superior for TSS and pH content.