Author(s):

Ashwini K Abhangrao, Dr. AK Naidu and Dr. SS Yadlod

Abstract: The fruits of Lucknow - 49, Red fleshed variety and Apple guava were collected from the orchard of the College of Agriculture Jabalpur (M.P.).The fruits from the winter season crop(2007). Fully matured fruits were picked up and sorted, washed, cutting into pieces, mixing with water (1:1) then Passing through pulper to get guava pulp preparation after that guava pulp mixing with strained syrup solution (sugar+ water +acid heated to just to dissolve according to recipe), homogenization, cooling (at 40°C addition of sodium benzoate 750 ppm), filter, bottling, crown corking, pasteurization (82°C for 15 min), cooling for RTS product. physical - chemical characters sensory quality characters(color, flavor, Taste, overall acceptability), Total Soluble solids, pH, Percent Acidity, Ascorbic acid content (mg/100mg) for 0th, 30th, 60th days observation were recorded. For acceptability of RTS Hedonic rating of colour was done by panel of 10 judges on 9 point hedonic scale. RTS was recorded. In experiment recipe 1 was 10% pulp, 11% T.S.S, 0.3% Acidity. Recipe 2 was 10% pulp, 11% T.S.S 0.4% Acidity. And recipe 3 was 10%pulp, 12% T.S.S,0.3% Acidity., recipe 4 was 10% pulp,12% T.S.S, 0.4 % Acidity., recipe 5 was 10% pulp,13 % T.S.S 0.3 % Acidity., recipe 6 was 10% pulp,13%T.S.S,0.4% Acidity was used. At shown that overall acceptability of RTS was highest in score(7.86) and recipe 1(10% pulp,11% T.S.S, 0.3% Acidity) followed by score (7.83) and recipe 2(10% pulp,11% T.S.S,0.4% Acidity) Highest Ascorbic Acid content at recipe1 (10% Pulp,11% T.S.S,0.3% Acidity).it was further observed At 0th days for good for storage variety was Lucknow-49(8.10) followed by Apple guava (7.78) followed by (7.40). At 30th days was also lucknow-49 (7.60) followed by apple guava (7.28) followed by red fleshed guava (7.10). at 60th days was lucknow-49(7.28) followed by apple guava (7.15) followed by red fleshed guava (6.83).

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