Vol. 11, Issue 12 (2022)

Author(s):
Sonali Pawaskar, SS Kulkarni, AV Kshirsagar and UD Chavan

Abstract:
An experiment was conducted to standardize preservation method for guava pulp. Pulp was extracted by different methods, B₁ (from fully ripe fruit of cv. Sardar without blanching by screw type pulp extractor), B₂ (fully ripe fruit cv. Sardar with blanching by screw type pulp extractor), B₃ (fully ripe fruit cv. G-Vilas without blanching by screw type pulp extractor) and B₄ (fully ripe fruit cv. G-Vilas with blanching by screw type pulp extractor). Pulp obtained was packed in two different packaging materials viz., retortable pouch (P₁) and 400 gauge polyethylene pouch (P₂) and then stored at ambient condition (S₁) and cold storage (5+1 °C) (S₂). Observations for changes in quality parameters were recorded at one month interval up to the 6 months. Pulp extracted from B₁P₁S₂ recorded higher values for important quality and sensory parameters and can be stored up to 6 and 3 months, respectively in cold storage and ambient conditions.