Vol. 10, Issue 9 (2021)

Author(s):
VS Bijane, PS Joshi, SR Dalal and CA Shingnare

Abstract:
An investigation on “Studies on quality and organoleptic evaluation of guava syrup” was conducted at the Post-Harvest Technology Laboratory, Section of Horticulture, College of Agriculture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth Akola during the year 2021 with the objectives to study the different levels of pulp and acidity on ascorbic acid and sensory qualities during storage and to find out suitable combination of pulp and acidity for better organoleptic quality of guava syrup. The experiment was laid out in Factorial Completely Randomized Design with three replications and twelve treatments. Different levels of guava pulp (20, 25, 30 and 35%) and acidity levels (1.0, 1.5 and 2.0%) were tried to standardize proper combination for the development of guava syrup. The guava syrup was filled in 200 ml pre-sterilized plastic bottles and stored at ambient storage condition. From the findings it was noticed that, there was decrease in ascorbic acid. The guava syrup prepared with using 30 per cent pulp and 2.0 per cent acidity found to be best among all other treatments in ascorbic acid. The guava syrup prepared with using 30 per cent pulp maintaining 2.0 per cent acidity when stored at ambient storage condition remain better without spoilage up to 120 days. Similarly the guava syrup prepared with 30 per cent pulp and 2.0 per cent acidity and stored at ambient condition secured the highest score for colour, taste, flavour and overall acceptability as compared to all over treatments at 120 days of ambient storage.