Vol. 7 (1) : January-February 2016 issue
Green Farming Vol. 7 (1) : 182-186 ; January-February, 2016
Evaluation of soaking treatments for preparation of osmo-dehydrated guava slices
R.K. SINGHa1*, S. PATHAKb2, P.K. MISHRAa3, D.K. TIWARIa4 and P. SHRIVASTAVAa5
aDeptt. of Horticulture (Fruit & Fruit Technology) Bihar Agricultural University, Sabour - 813 210, Bhagalpur (Bihar), bDepartment of Horticulture, N.D. University of Agric. & Techn., Kumarganj - 224 229, Faizabad (Uttar Pradesh)
Designation : 1,3,4,5Res. Scholar *(ravi11deep@gmail.com), 2Professor
Subject : Fruit Science and Pomology
Paper No. : P-3511
Total Pages : 5
Received : 25 March 2015
Revised accepted : 28 December 2015
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Citation :
R.K. SINGH, S. PATHAK, P.K. MISHRA, D.K. TIWARI and P. SHRIVASTAVA. 2016. Evaluation of soaking treatments for preparation of osmo-dehydrated guava slices. Green Farming Vol. 7 (1) : 182-186 ; January-February, 2016
ABSTRACT
The present trial was conducted during the year 2012-13 in post-harvest laboratory of Department of Horticulture, Narendra Deva University of Agriculture and Technology, Kumarganj, Faizabad, Uttar Pradesh, to evaluate the effect of different soaking treatments, viz., 10 % honey solution, 0.5 % solution of sodium metabisulphite, 0.5 % ascorbic acid solution and 0.5 % citric acid solution, for preparation of osmo-dehydrated guava slices (candy). Results obtained after six months storage study revealed that 0.5 per cent sodium metabisulphite solution was best soaking treatment for guava candy in terms of highest TSS, total sugars, total phenols content, retention of the appreciable amount of ascorbic acid and least browning.
Key words :
Ascorbic acid, Browning, Candy, Citric acid, Guava, Honey, Osmo-dehydration, Soaking treatment, Sodium metabisulphite.
