WELCOME

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

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

MemberDR.S.R.BHOPLEAssociate Professor,

Department of Plant PhysiologyPDKV AKOLA

Member

SH.R.D.WALKE Associate Professor, Department of Statistics,

PDKV,AKOLA

GUAVA

S.N : Psidium guajavaFamily : MyrtaceaeOrigin : Peru2n : 22

Common Name :Apple of tropics

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.

METHODOLOGY

Name of the crop : Guava

Variety : Lalit

Experimental Design : FCRD

Treatment combinations : 10

Replications : Three

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

P5S1 P5S2

Factor A: Pulp concentration

Factor B: Storage condition 1.

TREATMENT CO MBINATIONS 1.

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