Studies on Keeping Quality of Preserved Guava Pulp during Storage

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 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 C) storage was better with over all qualitative attributes viz., TSS,sugars, ascorbic acid, pH and L colour value higher and acidity, NEB and microbial countlower. 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).