Manohar Lal Meghwal1*, S.R. Dalal1 and Nirmal Kumar Meena2
1Department of Horticulture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth,
Akola- 444 104, Maharashtra
2Division of Food Science & Postharvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi-110012
Email: manoharmeghwal77@gmail.com
Received-21.01.2017, Revised-04.02.2017
Abstract: An experiment was carried out during the year 2015-16 in Post Harvest Technology Laboratory, Section of Horticulture, College of Agriculture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth Akola. Experiment was conducted by using Lalit cv. of Guava under FCRD statistical design having two factors viz. Factor A and factor B. Factor A consists of five different pulp concentrations viz. 14% guava pulp, 16% guava pulp, 18% guava pulp, 20% guava pulp, 22% guava pulp and factor B consists of storage conditions viz. refrigerated and ambient conditions. Guava nectar prepared from 18% pulp concentration showed minimum changes in ascorbic acid and organoleptic properties viz. colour, taste, flavour and overall acceptability under both refrigerated and ambient storage condition.
Keywords: Guava, Nectar, Pulp concentration, Ascorbic acid, Organoleptic quality
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