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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
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 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(6): 950-955
DOI: https://doi.org/10.20546/ijcmas.2017.606.111


Organoleptic Evaluation of Preserved Guava Pulp during Storage
Suman K. Yadav1, D.K. Sarolia2*, S. Pilania1, J.S. Gora2 and D.K. Singh3
1Department of Horticulture, RCA, MPUAT, Udaipur, India
2Division of crop Production, ICAR- CIAH, Bikaner (Rajasthan), India
3Department of Horticulture, KA PG College, Allahabad (UP), India
*Corresponding author
Abstract:

This study was carried out to evaluate the best preservation methods and suitable variety for guava pulp preservation. Two guava varieties (L-49 and Lalit) pulp preserved with nine different treatments viz., potassium meta bi-sulphite 0.1% (T1), sodium benzoate 0.1% (T2), potassium meta bi-sulphite + sodium benzoate 0.05% each, sodium benzoate + potassium sorbate 0.05% (T4), potassium meta bi-sulphite + potassium sorbate 0.05% each (T5), potassium sorbate 0.025% (T6), potassium sorbate 0.05% (T7), potassium sorbate 0.1% (T8) and frozen storage -20°C (T9) and replicated four times with two experimental sets under Factorial CRD. The results revealed that at the end of storage (90 days) analyzed good qualitative characters organoleptic value (flavor, taste, colour, texture and overall acceptability) and colour a* and b* value by in low temperature storage (-20°C) followed by addition of potassium meta bi-sulphite 0.1%, sodium benzoate + potassium meta bi-sulphite 0.05% each and potassium sorbate 0.1%.


Keywords: Guava pulp, Colour value, “a & b” and Hedonic rating test.
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How to cite this article:

Suman K. Yadav, Sarolia D. K., Pilania S., Gora J. S. and Singh D. K.. 2017. Organoleptic Evaluation of Preserved Guava Pulp during StorageInt.J.Curr.Microbiol.App.Sci. 6(6): 950-955. doi: https://doi.org/10.20546/ijcmas.2017.606.111