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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2017)
[Effective from January 1, 2017]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(11): 3475-3483
DOI: https://doi.org/10.20546/ijcmas.2018.711.397


Evaluation of Red Fleshed Guava (Psidium guajava L.) Varieties for their Processing Potential
G.K. Ravi1, Praveen Jholgiker2, K.S. Thippanna3, B.N. Praveen Kumar4 and S. Pattepur5
1Department of Fruit Science, College of Horticulture, Bagalkot, University of Horticultural Sciences, Bagalkot, Karnataka, India
2Department of Fruit Science
3Department of Post-harvest technology
4Department of Soil Science and Agricultural chemistry, College of Horticulture, Bidar, Karnataka, India
5Department of Fruit Science, College of Horticulture, Bagalkot, Karnataka, India
*Corresponding author
Abstract:

Five red fleshed guava varieties viz., Arka Kiran, Lalit, H-17-16, Punjab Pink and Arka Rashmi were evaluated for their processing potential. The processed products viz., squash, RTS and Jelly were prepared from these 5 varieties and assessed for their quality during storage. The squash prepared from fruits of Punjab Pink retained maximum ascorbic acid (58.3 mg/100g) even after 90 days of storage (DAS). The RTS prepared from fruits of Arka Rashmi at 30 and 90 DAS retained maximum ascorbic acid (34.33 and 26.75 mg/100g). The jelly prepared from fruits of Lalit had retained maximum ascorbic acid of 19.71 and 15.67 mg/100 g at 30 and 90 DAS. While the lycopene retention was maximum in squash, RTS and Jelly prepared from fruits of Arka Kiran. With respect to organoleptic evaluation the overall acceptability was found to be maximum in squash and RTS prepared from fruits of variety H-17-16, whereas for jelly prepared from fruits of Arka Rashmi. The minimum microbial load (cfu/ml) at 90 DAS was observed in squash prepared from fruits of Arka Kiran and Arka Rashmi, in RTS prepared from Lalit and Arka Rashmi and in Jelly prepared from Arka Rashmiand Lalit.


Keywords: Guava, Microbial load, Quality, RTS and processing
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How to cite this article:

Ravi, G.K., Praveen Jholgiker, K.S. Thippanna, B.N. Praveen Kumar and Pattepur, S. 2018. Evaluation of Red Fleshed Guava (Psidium guajava L.) Varieties for their Processing Potential.Int.J.Curr.Microbiol.App.Sci. 7(11): 3475-3483. doi: https://doi.org/10.20546/ijcmas.2018.711.397