EVALUATION OF GUAVA NECTAR DURING STORAGE PREPARED FROM DIFFERENT CONCENTRATION OF PULP

1. WELCOME

2. EVALUATION OF GUAVA NECTAR DURING STORAGE
PREPARED FROM DIFFERENT CONCENTRATION OF PULP
UNDER THE GUIDANCE OF
DR.S.R.DALAL
( ASSOCIATE PROFESSOR )
DEPARTMENT OF HORTICULTURE
DR.PDKV AKOLA
SUBMITTED BY : MANOHAR LAL MEGHWAL
SUBMITTED TO
DEPARTMENT OF HORTICULTURE,
POST GRADUATE INSTITUTE,
DR .PDKV AKOLA (M.S.)
2014-15
OUTLINE OF RESEARCH WORK

3. Advisory Committee
Chairman and Research guide
DR.S.R.DALAL
Associate Professor,
Department of Horticulture,
PDKV,AKOLA
Member
DR.S.G.BHARAD
Associate Professor,
Department of Horticulture,
PDKV,AKOLA
Member
DR.S.R.BHOPLE
Associate Professor,
Department of Plant Physiology
PDKV AKOLA
Member
SH.R.D.WALKE
Associate Professor,
Department of Statistics,
PDKV,AKOLA

4. GUAVA
S.N : Psidium guajava
Family : Myrtaceae
Origin : Peru
2n : 22
Common Name :Apple of tropics

5. 1. To study the effect of pulp concentration on
guava nectar under different storage conditions
2. To find out the suitable pulp concentration and
storage condition for guava nectar.
3. To assess the chemical changes of guava nectar
under different storage conditions.

6. METHODOLOGY
Name of the crop : Guava
Variety : Lalit
Experimental Design : FCRD
Treatment combinations : 10
Replications : Three

7. P1 14%Pulp
P2 16% Pulp
P3 18% Pulp
P4 20% Pulp
P5 22% Pulp
EXPERIMENTAL DETAILS
S1 Refrigerated storage (7°±1°C)
S2 Ambient storage (33°C±°1C)
P1S1 P1S2
P2S1 P2S2
P3S1 P3S2
P4S1 P4S2
Factor A: Pulp concentration
Factor B: Storage condition
TREATMENT CO MBINATIONS

8. OBSERVATIONS
A. Chemical analysis
1. Total Soluble Solids(%)
2. Titrable Acidity (%)
3. Reducing Sugars (%)
4. Non reducing sugars (%)
5. Total sugars (%)
6. Ascorbic Acid (mg/100 g)
7. pH
B. Sensory Evaluation
1.Colour
2.Taste
3.Flavour
4.Overall acceptability