Evaluation of biochemical properties of guava syrup cv. “Taiwan Pink”

Abstract

A lab experiment was conducted at Post harvest and Value Addition Laboratory, Mewar University Gangrar, Chittorgarh (Rajasthan) during February to May to evaluation of biochemical properties of guava syrup‟. The result revealed that the highest TSS was at 66.2°Brix, titratable acidity (0.41%), total sugar content (53.5%) and ascorbic acid (29.0 mg/100g) after 90 days was recorded with B1P1 (60°Brix, 20% pulp). Therefore, it is concluded that a formulation containing 25% pulp and 60-65°Brix TSS offers the best balance of nutritional stability and storage life, making it the most suitable combination for high-quality guava syrup production.