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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 2016: 92.3
Index Copernicus ICI Journals Master List 2016 - IJCMAS--ICV 2016: 92.3
For more details click here
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
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Int.J.Curr.Microbiol.App.Sci.2017.6(4): 1335-1341
DOI: https://doi.org/10.20546/ijcmas.2017.604.163


Effect of Recipes and Cultivars on Standardization of Guava R.T.S
Ashwini K. Abhangrao1*, A.K. Naidu2, Manisha Deshmukh3, S.S. Yadlod1 and Swapnil Deshmukh3
1Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, Maharashtra, India
2Department of Horticulture, Jawaharlal Nehru Krishi Vishwa Vidyapeeth,Jabalpur (M.P.), India
3Punjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra, India
*Corresponding author
Abstract:

The fruits of Lucknow -49,Red fleshed variety and Apple guava were collected from the orchard of the College of Agriculture Jabalpur (M.P.).The fruits from the winter season crop (2007). Fully matured fruits were picked up and sorted, washed, cutting into pieces, mixing with water (1:1) then Passing through pulper to get guava pulp preparation after that guava pulp mixing with strained syrup solution (sugar+ water +acid heated to just to dissolve according to recipe), homogenization, cooling (at 40°C addition of sodium benzoate 750 ppm), filter, bottling, crown corking, pasteurization (82°C for 15 min),cooling for RTS product characters studied for observation, Total Soluble solids, pH, Percent Acidity, Ascorbic acid content (mg/100mg) for 0th, 30thdays observation were recorded. For acceptability of RTS Hedonic rating of colour was done by panel of 10 judges on 9 point hedonic scale of RTS was recorded. In experiment recipe 1 was 10% pulp, 11% T.S.S, 0.3% Acidity recipe 2 was 10% pulp,11% T.S.S 0.4% Acidity. And recipe 3 was 10%pulp, 12% T.S.S, 0.3% Acidity., recipe 4 was 10% pulp,12% T.S.S, 0.4 % Acidity., recipe 5 was 10% pulp,13 % T.S.S 0.3 % Acidity., recipe 6 was 10% pulp,13%T.S.S, 0.4% Acidity was used At 0th and 30th day observation maximum TSS scored for recipe 3 (13.43), and Highest TSS observed in Cv.Lucknow-49 (14.63) followed by Apple guava (14.27) lowest in Red Fleshed guava (13.90).In effect of pH at 0th and 30th days maximum scored for recipe 3 (2.90) further observed highest pH for Cv Lucknow (3.21) followed by Apple guava (2.63) lowest in Red flesh guava (2.23). In effect of Acidity at 0th day and 30th day observation maximum mean acidity in recipe 5 (2.5) and recipe 4 (2.23) respectively, highest acidity% was observed in Lucknow-49 (2.08) followed by Apple guava (2.03) and lowest in Red fleshed guava (1.88).In effect of Ascorbic acid at 0th day and 30th day maximum scored recipe 3 (20.03) and recipe 1 (12.00) respectively. Highest ascorbic acid content was observed in cultivar Lucknow- 49 (8.00) followed Apple guava (13.59) lowest observed in red fleshed guava (10.98).


Keywords: Guava, TSS, Acidity%, Ascorbic acid, Lucknow-49, Apple guava, Red fleshed guava.
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How to cite this article:

Ashwini K. Abhangrao, A.K. Naidu, Manisha Deshmukh, S.S. Yadlod, Swapnil Deshmukh. 2017. Effect of Recipes and Cultivars on Standardization of Guava R.T.SInt.J.Curr.Microbiol.App.Sci. 6(4): 1335-1341. doi: https://doi.org/10.20546/ijcmas.2017.604.163