Studies on preservation of guava pulp

Abstract

Guava pulp was prepared from cv. Sardar (L-49) from winter season fruits. Potassium sorbate and potassium metabisulphite were added @ 0.1% in both heated and non-heated pulp and then packed in food grade plastic jars (200 g) and polythene bags (150 guage) and stored at low temperature (2-5°C) for three months. The best storage was recorded with potassium metabisulphite in food grade plastic jars upto 3 months. Non-enzymatic was significantly less in pulp treated with KMS 0.1% upto 90 days of storage. The preserved guava pulp showed higher SO2 retention (494.82 ppm) in pulp treated with heat + KMS 0.1% as compared to non-heated pulp (426.40 ppm).