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STUDIES ON EFFECT OF CHEMICAL PRESERVATIVES ON PHYSICO-CHEMICAL CHANGES IN BEVERAGES OF THREE GUAVA CULTIVARS DURING STORAGE

KrishiKosh

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Title STUDIES ON EFFECT OF CHEMICAL PRESERVATIVES ON PHYSICO-CHEMICAL CHANGES IN BEVERAGES OF THREE GUAVA CULTIVARS DURING STORAGE
 
Creator Banjare, Pratiksha
 
Contributor Sahu, Ghanshyam Das
Dikshit, S.N.
Choudhary, Tapas
Saxena, R.R.
 
Subject CHEMICAL PRESERVATIVES,PHYSICO-CHEMICAL,BEVERAGES,GUAVA CULTIVARS,STORAGE
Horticulture
 
Description The present investigation entitled “Studies on effect of chemical preservatives on physico-chemical changes in beverages of three guava cultivars during storage” was conducted at Fruit and Vegetable Preservation Laboratory at Department of Horticulture, Indira Gandhi Krishi Vishwavidayalaya, Raipur, during the year 2011-12
The experiment consisted of twelve treatments, which were replicated three times under Completely Randomized Design. Nectar and RTS beverages were prepared from guava fruits of three cultivars (L-49, Allahabad Safeda and Apple Colour) by using preservatives like, KMS 100 ppm, SB 100 ppm and KMS 50 ppm + SB 50 ppm. The physical composition of fresh guava fruits at harvesting stage was found maximum as weight of fruits (184.70 g), weight of pulp (153.68 g) and weight of seeds (5.02 g) in L-49 cultivar. The chemical composition of fresh guava fruits were also observed maximum as total soluble solids (12.5°Brix), total sugar (9.68 %), reducing sugar (5.56%) non-reducing sugar (4.12%) and ascorbic acid (238.22 mg/100 g).While, high pH (5.1) and low acidity (0.36%) was found in cultivar Allahabad Safeda. In this experiment, guava fruits of three cultivars (L-49, Allahabad Safeda and Apple Colour) were used to investigate quality and shelf life of guava nectar and RTS during storage. The bio-chemical changes in nectar and RTS products of L-49 cultivar treated with preservative 100 ppm KMS proved to be superior recording in the maximum ascorbic acid (35.68 mg/100 ml, 22.07 mg/100 ml), TSS (15.9°Brix, 13.62°Brix), reducing sugar (6.13%, 4.05%), total sugar (14.10%, 11.18%) and organoleptic score (8.27, 8.17). while, high pH (5.22, 4.67) and low acidity (0.32%, 0.32%) found in Allahabad Safeda at the time of 90 days storage. On the basis of above finding of the present investigation, it can be recommended that 100 ppm KMS preservative in value-added products of guava nectar and guava RTS best for L-49 cultivar in 90 days of storage period.
 
Date 2016-11-29T15:39:39Z
2016-11-29T15:39:39Z
2012
 
Type Thesis
 
Identifier 98 p.
http://krishikosh.egranth.ac.in/handle/1/88191
 
Language en
 
Format application/pdf
 
Publisher Indira Gandhi Krishi Vishwavidyalaya Raipur