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

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 p...

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Autores principales:	Madan Lal Choudhary, S N Dikshit, Neeraj Shukla, R R Saxena
Formato:	article
Lenguaje:	EN
Publicado:	Society for Promotion of Horticulture - Indian Institute of Horticultural Research 2008
Materias:	guava varieties nectar recipe storage ambient condition organoleptic score Plant culture SB1-1110
Acceso en línea:	https://doaj.org/article/ef05ac0ec2964b6aae76a3e98b0e16dd
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spelling	oai:doaj.org-article:ef05ac0ec2964b6aae76a3e98b0e16dd2021-12-02T11:22:28ZEvaluation of Guava (Psidium guajava L.) Varieties and Standardization of Recipe for Nectar Preparation0973-354X2582-4899https://doaj.org/article/ef05ac0ec2964b6aae76a3e98b0e16dd2008-12-01T00:00:00Zhttps://jhs.iihr.res.in/index.php/jhs/article/view/581https://doaj.org/toc/0973-354Xhttps://doaj.org/toc/2582-4899The 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.Madan Lal ChoudharyS N DikshitNeeraj ShuklaR R SaxenaSociety for Promotion of Horticulture - Indian Institute of Horticultural Researcharticleguava varietiesnectarrecipestorageambient conditionorganoleptic scorePlant cultureSB1-1110ENJournal of Horticultural Sciences, Vol 3, Iss 2, Pp 161-163 (2008)
institution	DOAJ
collection	DOAJ
language	EN
topic	guava varieties nectar recipe storage ambient condition organoleptic score Plant culture SB1-1110
spellingShingle	guava varieties nectar recipe storage ambient condition organoleptic score Plant culture SB1-1110 Madan Lal Choudhary S N Dikshit Neeraj Shukla R R Saxena Evaluation of Guava (Psidium guajava L.) Varieties and Standardization of Recipe for Nectar Preparation
description	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.
format	article
author	Madan Lal Choudhary S N Dikshit Neeraj Shukla R R Saxena
author_facet	Madan Lal Choudhary S N Dikshit Neeraj Shukla R R Saxena
author_sort	Madan Lal Choudhary
title	Evaluation of Guava (Psidium guajava L.) Varieties and Standardization of Recipe for Nectar Preparation
title_short	Evaluation of Guava (Psidium guajava L.) Varieties and Standardization of Recipe for Nectar Preparation
title_full	Evaluation of Guava (Psidium guajava L.) Varieties and Standardization of Recipe for Nectar Preparation
title_fullStr	Evaluation of Guava (Psidium guajava L.) Varieties and Standardization of Recipe for Nectar Preparation
title_full_unstemmed	Evaluation of Guava (Psidium guajava L.) Varieties and Standardization of Recipe for Nectar Preparation
title_sort	evaluation of guava (psidium guajava l.) varieties and standardization of recipe for nectar preparation
publisher	Society for Promotion of Horticulture - Indian Institute of Horticultural Research
publishDate	2008
url	https://doaj.org/article/ef05ac0ec2964b6aae76a3e98b0e16dd
work_keys_str_mv	AT madanlalchoudhary evaluationofguavapsidiumguajavalvarietiesandstandardizationofrecipefornectarpreparation AT sndikshit evaluationofguavapsidiumguajavalvarietiesandstandardizationofrecipefornectarpreparation AT neerajshukla evaluationofguavapsidiumguajavalvarietiesandstandardizationofrecipefornectarpreparation AT rrsaxena evaluationofguavapsidiumguajavalvarietiesandstandardizationofrecipefornectarpreparation
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Evaluation of Guava (Psidium guajava L.) Varieties and Standardization of Recipe for Nectar Preparation

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