Studies on preparation of guava syrup and changes in physico-chemical characteristics during storage

Abstract

An investigation was undertaken studies on preparation of guava syrup and its physico-chemical characteristics during storage” at the Post-Harvest Technology Laboratory, Section of Horticulture, College of Agriculture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth Akola during the year 2021 with the objectives to study the different levels of pulp and acidity on chemical changes during storage and to find out suitable combination of pulp and acidity for preparation of guava syrup. The experiment was laid out in Factorial Completely Randomized Design with three replications and twelve treatment combinations. Different levels of guava pulp (20, 25, 30 and 35%, respectively and acidity levels (1.0, 1.5 and 2.0% respectively were tried to standardize the proper combination for the development of guava syrup. The guava syrup was filled in 200 ml pre-sterilized plastic bottles and stored at ambient storage condition. Results indicate that during storage period, physico-chemical changes viz., TSS, total sugars and reducing sugars were increased. Whereas, acidity and ascorbic acid were decreased significantly. The guava syrup prepared with using 30% pulp and 2.0% acidity stored at ambient storage condition remains better up to 120 days without spoilage. The minimum changes in physico-chemical attributes were found when guava syrup prepared with using 30% guava pulp and 2.0% acidity and it was found to be best treatment as compared to rest of all treatments at 120th day of ambient storage.