Abstract
This study was carried out to evaluate the best preservation methods and suitable variety for guava pulp preservation. For this the pulp of two guava varieties (L-49 and Lalit) were preserved with nine different treatments viz., potassium meta bi-sulphite 0.1% (T1), sodium benzoate 0.1% (T2), potassium meta bi-sulphite + sodium benzoate 0.05% each, sodium benzoate + potassium sorbate 0.05% (T4), potassium meta bi-sulphite + potassium sorbate 0.05% each (T5), potassium sorbate 0.025% (T6), potassium sorbate 0.05% (T7), potassium sorbate 0.1% (T8) and frozen storage -200 C (T9), replicated four times under factorial complete randomized design. The results revealed that low temperature (-20 0C) storage was better with over all qualitative attributes viz., TSS, sugars, ascorbic acid, pH and L colour value higher and acidity, NEB and microbial count lower. Further, at ambient storage condition potassium meta bi-sulphite 0.1% and potassium sorbate 0.1% were effective in storage of guava pulp. Compared to Lalit and L-49 guava varieties pulp storage, Lalit possess low non enzymatic browning (NEB), L- colour value and microbial count during the entire storage period (up to 90 days).
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Claims 5
Claim · model-written summary
Low temperature storage increased TSS, sugars and ascorbic acid in guava pulp.
- Taxon
- guava
Psidium guajavae3 - Treatment
- low temperature (-20 0C) storagee1
- Outcome
- TSS, sugars, ascorbic acide1
- Direction
- highere1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“low temperature (-20 0C) storage was better with over all qualitative attributes viz., TSS, sugars, ascorbic acid, pH and L colour value higher”
e3“storage of guava pulp”
Claim · model-written summary
Low temperature storage increased pH and L colour value of guava pulp.
- Taxon
- guavaPsidium guajavae3
- Treatment
- low temperature (-20 0C) storagee1
- Outcome
- pH and L colour valuee1
- Direction
- highere1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“low temperature (-20 0C) storage was better with over all qualitative attributes viz., TSS, sugars, ascorbic acid, pH and L colour value higher”
e3“storage of guava pulp”
Claim · model-written summary
Low temperature storage lowered acidity, NEB and microbial count of guava pulp.
- Taxon
- guavaPsidium guajavae3
- Treatment
- low temperature (-20 0C) storagee1
- Outcome
- acidity, NEB and microbial counte2
- Direction
- lowere2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“low temperature (-20 0C) storage was better with over all qualitative attributes viz., TSS, sugars, ascorbic acid, pH and L colour value higher”
e2“acidity, NEB and microbial count lower”
e3“storage of guava pulp”
Claim · model-written summary
Potassium metabisulphite 0.1% and potassium sorbate 0.1% were effective for storing guava pulp at ambient storage conditions.
- Taxon
- guavaPsidium guajavae3
- Treatment
- potassium meta bi-sulphite 0.1% and potassium sorbate 0.1%e3
- Outcome
- storage of guava pulpe3
- Direction
- effectivee3
- Setting
- ambient storage conditione3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e3“at ambient storage condition potassium meta bi-sulphite 0.1% and potassium sorbate 0.1% were effective in storage of guava pulp”
Claim · model-written summary
Lalit guava pulp had low non-enzymatic browning, L colour value and microbial count compared with L-49 during storage.
- Taxon
- guavaPsidium guajavae4
- Material
- Lalite4
- Outcome
- non enzymatic browning (NEB), L- colour value and microbial counte4
- Direction
- lowe4
- Qualifier
- during the entire storage period (up to 90 days)e4
- Comparator
- L-49e4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e4“Compared to Lalit and L-49 guava varieties pulp storage, Lalit possess low non enzymatic browning (NEB), L- colour value and microbial count during the entire storage period (up to 90 days)”
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cold · quality: postharvest · Psidium guajava (guava)Results agree
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See all 8 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.