Vol. 9, Special Issue 1, Part M (2025)

The present investigation entitled “Evaluation of blended guava nectar with different fruit and medicinal plant extract” was conducted for two consecutive years 2022-23 and 2023-24 in Laboratory Horticulture, College of Agriculture, Gwalior (M.P.). Guava (Psidium guajava L.) is one of the most common fruits in India. It belongs to family Myrtaceae and genus Psidium contains about 150 species. Guava also called the “Apple of Tropics” and “Poor man’s apple” and the guava fruit is normally consumed as fresh as a dessert fruit or in processed form as puree, juice, concentrate, jam, jelly, cheese, toffee, fruit flakes, squash, syrup, nectar, powder, wine and vinegar, ready to use snacks, drinks and dehydrated canned products. The processing of fruit in to various products is one of the best ways to reduce the losses. The fruit nectar is one of the most delicious products being prepared from fruit pulp. Blended nectar beverage based on blends of guava, aonla, Aloe vera, tamarind, carambola, ginger, tulsi and pudina juice extracts receiving a considerable amount of attention reflecting a growing awareness of the potential of these products in the market place. Thus beverages have high nutritional quality and increased energy value especially therapeutic properties into the beverages. These could be particularly useful in place where there is lack of food and improper nutrition. The experiment comprised of twenty two treatments consisting of various concentration of edible fruit pulp and juice viz., aonla juice, tamarind pulp, Aloe vera pulp, ginger juice, carambola juice, tulsi leaf extract and pudina leaf extract. The experiment was laid out in Completely Randomized Design (CRD). All the treatments were replicated thrice. Result concluded that the treatments consisting of different edible fruit pulp and juice of aonla juice, tamarind pulp, Aloe vera pulp, ginger juice, carambola juice, tulsi leaf extract and pudina leaf extract were statistically influenced the chemical composition and sensory parameters of blended guava nectar. It was observed that the treatment T₁₆ – Guava pulp 94% + Carambola juice 6% was found the best treatment for preparation of blended guava nectar as compared to rest of treatments and it was also recorded the maximum chemical composition and sensory parameters of blended guava nectar.