Preparation and processing of guava nectar 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 15.5 °Brix, titratable acidity (0.44%), ascorbic acid (29.0 mg/100g) and pH (3.7) after 90 days was recorded with B1P1 (13°Brix, 10% pulp). This treatment consistently showed higher stability in total soluble solids, titratable acidity, ascorbic acid content, and maintained optimal pH levels. Therefore, the use of 10% pulp with 13°Brix TSS is recommended for commercial production of guava nectar to ensure better shelf life and nutritional quality.