Vol. 8, Issue 10, Part I (2024)

The study was conducted under controlled laboratory condition of the department of Horticulture, College of Agriculture, RVSKVV, Gwalior (M.P.) for the evaluation of different guava varieties for preparation of nectar. Physico-chemical parameters viz., TSS, acidity, ascorbic acid, non-reducing sugars, total sugars and viscosity as well as organoleptic attributes viz., colour, flavour, taste and overall acceptability of nectar were evaluated. Standardized recipe for nectar preparation was also evaluated and it was reported that; nectar prepared from guava variety L-49 had highest ascorbic acid, pH and non-reducing sugar. The experiment comprised of ten treatments consisting of different guava varieties i.e. Gwalior-27, L-49 and Lalit with different quantity of pulp. From the present study, it can be concluded that guava variety “Lalit” was found best variety for preparation of guava nectar and treatment T₃ (Lalit-100% pulp) was found most suitable treatment for nectar preparation of guava. Followed by T₆ (Gwalior 27 + Lalit (75 + 25% pulp). It was recorded from the result that treatment T₃ (Lalit-100% pulp) was significantly influenced the shelf life of guava nectar as compared to other treatments and gave the maximum physio-chemical properties of raw pulp of guava, evaluation of nectar and quality evaluation of nectar observations.