Evaluation of Guava (Psidium guajava L.) Varieties and Standardization of Recipe for Nectar Preparation

Autor:	Madan Lal Choudhary, S N Dikshit, Neeraj Shukla, R R Saxena
Jazyk:	angličtina
Rok vydání:	2008
Předmět:	Guava Varieties Nectar Recipe Storage Ambient Condition Organoleptic Score Plant culture SB1-1110
Zdroj:	Journal of Horticultural Sciences, Vol 3, Iss 2 (2008)
Druh dokumentu:	article
ISSN:	0973-354X 2582-4899
DOI:	10.24154/jhs.v3i2.581
Popis:	The nectar prepared from guava variety L-49 had highest ascorbic acid, pH and non-reducing sugar. The recipe with 20 per cent pulp, 0.3 per cent acidity and 17°Brix (TSS) recorded highest organoleptic score. The acidity, TSS, total and reducing sugar of nectar showed an increasing trend during the progress of storage upto five months under ambient conditions. However, these chemical constituents did not change markedly until five months of storage as compared to fresh nectar at the time of preparation.
Databáze:	Directory of Open Access Journals
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