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Studies on Storage Stability of Guava Juice and Jelly

M M Alam
Post graduate student, Bangladesh Rice Research Institute, Gazipur

M D Huda
SSO
Bangladesh Rice Research Institute, Gazipur

M A Haque
SSO
Bangladesh Rice Research Institute, Gazipur

M G K Bhuiyan
SO
Bangladesh Rice Research Institute, Gazipur

Abstract/ Executive Summary:

Guava being a high moisture crop has high postharvest losses at the small farm level in developing countries. This study has been undertaken to overcome the problems associated with handling and keeping the excess seasonal product safe. Therefore, Juice and jelly were prepared from guava and their storage stability evaluated after three months storage. To inhibit the growth of microorganisms using potassium metabisulphite (KMS) at the rate of 300 ppm and sodium benzoate at the rate of 700 ppm were more effective than other treatments. In preparation of guava jelly, addition of lemon juice increased acid concentration which decreased jelly pH from 3.2 to 2.8 performed better in all aspect than other jelly in sensory evaluation. Lemon juice may be used instead of citric acid in preparation of guava jelly

Keywords: postharvest, Guava, metabisulphite, microbiological status

Location: Mymemsingh

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Fruit

Objectives:

To investigate the storage stability of juice and its products, (b) to find out suitable preservatives formulation for the guava products and (c) to the study the microbiological status and sensory evaluation of the final products.

Methodology:

The guava of Kazi variety was used to carry out the experiments which were collected from the Horticulture Farm of Bangladesh Agricultural University (BAU), Mymemsingh. The freshly harvested fully mature guavas were carefully chosen in order to obtain maximum pectin because it contains maximum pectin at fully mature stage (Das, 2001). The ingredients like sugar, citric acid and relevant other materials for the experiments were supplied from the laboratory stocks. The collected guavas were washed them thoroughly in cold water, sorted to find out defects and weighing the mass of the sample. The guavas were cut into several small pieces by a stainless steel knife. Then 1 kg of guava pieces was taken into a dish and added 1 litre of water and 1 g of citric acid into the dish and boiled half an hour. The juice was separated by filtering method using a coarse cloth. In this procedure 10 (ten) liters of guava juice was extracted. Then the extracted juice was bottled in one liter capacity glass jar in 10 (ten) bottle separately. Ten treatment combinations were made using different preservatives. Various ingredients for the preparation of guava jelly were weighted by laitance methods according to the formula. In lemons, titrable acidity of fruit juice usually ranges from 5-6% and it can be used as an alternative of citric acid, 550 g sugar were mixed up with 450 g guava juice thoroughly then added 2 g lemon juice. Then the mixture was cooked until it gave the total soluble solids (TSS) value 67.5%. The finished product poured into clear dry sterilized glass jars. Then the products cooled and sealed the jars tightly and stored

Source of Information: Journal of the Institution of Engineers, Bangladesh Agricultural Engineering Division, Vol. 31/AE, No.1, Dee, 2004

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The different component (total soluble solid, pH, acidity) of guava juice did not change remarkably except ascorbic acid during three months of storage. The amount of ascorbic acid was reduced up to 20-35%. Potassium metabisulphite at the rate of 300 ppm and sodium benzoate at the rate of 700 ppm were found more effective preservative formulation in corresponding of quality, microbial load and sensory evaluation of the guava juice. The better quality jelly was found using the sugar, lemon juice and 0.1 % pectin than others samples. This study indicates a bright prospect of processing of jelly using lemon juice instead of citric acid for benefit of the growers, processors and consumers in Bangladesh.

Knowledge Management: Journal