|PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : email@example.com / firstname.lastname@example.org
Index Copernicus ICV 2015: 85.95
NAAS RATING 2017: 5.38
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 Lalit) were preserved with nine different treatments viz., potassium meta bi-sulphite 0.1% (T1), sodium benzoate 0.1% (T2), potassium meta bi-sulphite + 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), replicated four times under factorial complete randomized design. The results revealed that low temperature (-20 0C) storage was better with over all qualitative attributes viz., TSS, sugars, ascorbic acid, pH and L colour value higher and acidity, NEB and microbial count lower. Further, at ambient storage condition potassium meta bi-sulphite 0.1% and potassium sorbate 0.1% were effective in storage of guava pulp. Compared to Lalit and L-49 guava varieties pulp storage, Lalit possess low non enzymatic browning (NEB), L- colour value and microbial count during the entire storage period (up to 90 days).