National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The fruits of Lucknow-49, red fleshed variety and apple guava were collected from the orchard of the College of Agriculture Jabalpur (M.P.). The fruits were collected from the winter season crop (2007). Fully matured fruits were picked up and sorted, washed, cutted into pieces, mixing with water (1:1) then passed through – pulper to get guava pulp preparation after that guava pulp mixed with strained syrup solution recipe (sugar+ water +acid and heated just to dissolve according to recipe), homogenization, cooling (at 40°C addition of sodium benzoate 750 ppm), filter, bottling, crown corking, pasteurization (82°C for 15 min), cooling for RTS product. Physico - chemical characters [sensory quality characters (color, flavor, Taste, overall acceptability), total soluble solids, pH, percent acidity, ascorbic acid content (mg/100mg)] for 0th, 30th, 60th days of observation were recorded. In experiment recipe 1 was 10% pulp, 11% T.S.S., 0.3% acidity, recipe 2 was 10% pulp, 11% T.S.S., 0.4% acidity. And recipe 3 was 10% pulp, 12% T.S.S., 0.3% acidity, recipe 4 was 10% pulp, 12% T.S.S., 0.4 % acidity. Recipe 5 was 10% pulp, 13 % T.S.S., 0.3 % acidity, recipe 6 was 10% pulp, 13% T.S.S., 0.4% acidity was used. After work out the economics, the comparative cost of 1 lit RTS prepared by guava pulp, from recipe 1 cost 6.02 Rs. and second best recipe 5 was cost 6.52 Rs. However, its cost was high as compared to recipe 2, 4 and 3. Among the cultivars Lucknow-49 were found good for RTS preparation.
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