Studies on physico-chemical properties of dragon fruit and guava blended nectar during storage period

Abstract

The experiment was carried out to study different suitable pulp proportion of dragon fruit and guava as well as nutritional quality and stability of blended nectar. The experiment was laid out in factorial completely randomized design with three repetitions. The nectar prepared from different blending ratio of dragon fruit and guava pulp (90:10, 80:20, 70:30, 60:40, 50:50, 40:60, 30:70, 20:80, 10:90) by maintaining 15 ºBrix TSS and 0.30 per cent acidity. The nectar was packed in 200 ml of PET bottles and stored at room temperature for six months. The blended nectar was evaluated for physicochemical parameters up to six months at two months interval during storage. The result indicates that the TSS, acidity, total sugars and reducing sugars showed an increasing trend with increasing period of storage while, the non-reducing sugars, pH, ascorbic acid, anthocyanins and antioxidant activity showed decreasing trend during six months of storage period. Thus, prepared blended formulation can be commercially utilized by processing industries for the production of nutritive and qualitative blended nectar.