TAILIEUCHUNG - Effect of recipes and cultivars on standardization of Guava R.T.S

The fruits of Lucknow -49,Red fleshed variety and Apple guava were collected from the orchard of the College of Agriculture Jabalpur (.).The fruits from the winter season crop (2007). Fully matured fruits were picked up and sorted, washed, cutting into pieces, mixing with water (1:1) then Passing through pulper to get guava pulp preparation after that guava pulp mixing with strained syrup solution (sugar+ water +acid heated to just to dissolve according to recipe), homogenization, cooling (at 40°C addition of sodium benzoate 750 ppm), filter, bottling, crown corking, pasteurization (82°C for 15 min),cooling for RTS product characters studied for observation, Total Soluble solids, pH, Percent Acidity, Ascorbic acid content (mg/100mg) for 0th , 30thdays observation were recorded. | Effect of recipes and cultivars on standardization of Guava