Vol. 12, Issue 7 (2023)

The experiment was conducted in RBD consisted of 10 treatments combinations. viz., T₁ (Guava pulp with 30% sugar + 1.5% citric acid), T₂ (Guava pulp with 30% sugar + 2% citric acid), T₃ (Guava pulp with 40% sugar + 1.5% citric acid), T₄ (Guava pulp with 40% sugar + 2% citric acid), T₅ (Guava pulp with 50% sugar + 1.5% citric acid), T₆ (Guava pulp with 50% sugar + 2% citric acid), T₇ (Guava pulp with 60% sugar + 1.5% citric acid), T₈ (Guava pulp with 60% sugar + 2% citric acid), T₉ (Guava pulp with 70% sugar + 1.5% citric acid) and T₁₀ (Guava pulp with 70% sugar + 1.5% citric acid) which were replicated three times, to study the storability effect on guava fruit bar at ambient condition for 120 day of storage. The observations in respect of chemical analysis, microbial count and sensory evaluation were recorded periodically.

From the findings it was observed that, there was a gradual increase in TSS, acidity, TSS/acid ratio, reducing sugars, non-reducing sugars and total sugars content of guava fruit bar prepared with different recipes irrespective of storage period. However, ascorbic acid, phosphorus, calcium and p^H content of guava fruit bar decreased with the advancement of storage period of guava fruit bar prepared with different recipes. Minimum, change in p^H, TSS, acidity, TSS/acid ratio, reducing sugars, non-reducing sugars, total sugars, ascorbic acid, phosphorus and calcium in guava fruit bar were observed when bar prepared from guava pulp mixed with 50% sugar and 2% citric acid. The guava fruit bar prepared by using guava pulp with 50% sugar and 2% citric acid and stored at ambient storage condition remain better without spoilage at 120^th day of storage.