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WELCOME
EVALUATION OF GUAVA NECTAR DURING STORAGE PREPARED FROM DIFFERENT CONCENTRATION OF PULP
UNDER THE GUIDANCE OF
DR.S.R.DALAL( ASSOCIATE PROFESSOR )
DEPARTMENT OF HORTICULTURE DR.PDKV AKOLA
SUBMITTED BY : MANOHAR LAL MEGHWAL
SUBMITTED TO DEPARTMENT OF HORTICULTURE,
POST GRADUATE INSTITUTE, DR .PDKV AKOLA (M.S.)
2014-15
OUTLINE OF RESEARCH WORK
Advisory Committee
Chairman and Research guide
DR.S.R.DALAL Associate Professor,
Department of Horticulture, PDKV,AKOLA
Member
DR.S.G.BHARAD Associate Professor,
Department of Horticulture, PDKV,AKOLA
MemberDR.S.R.BHOPLEAssociate Professor,
Department of Plant PhysiologyPDKV AKOLA
Member
SH.R.D.WALKE Associate Professor, Department of Statistics,
PDKV,AKOLA
GUAVA
S.N : Psidium guajavaFamily : MyrtaceaeOrigin : Peru2n : 22
Common Name :Apple of tropics
1. To study the effect of pulp concentration on guava nectar under different storage conditions
2. To find out the suitable pulp concentration and storage condition for guava nectar.
3. To assess the chemical changes of guava nectar under different storage conditions.
METHODOLOGY
Name of the crop : Guava
Variety : Lalit
Experimental Design : FCRD
Treatment combinations : 10
Replications : Three
P1 14%Pulp
P2 16% Pulp
P3 18% Pulp
P4 20% Pulp
P5 22% Pulp
EXPERIMENTAL DETAILS
S1 Refrigerated storage (7°±1°C)
S2 Ambient storage (33°C±°1C)
P1S1
P1S2
P2S1 P2S2
P3S1 P3S2
P4S1 P4S2
P5S1 P5S2
Factor A: Pulp concentration
Factor B: Storage condition 1.
TREATMENT CO MBINATIONS 1.
OBSERVATIONS
A. Chemical analysis
1. Total Soluble Solids(%)
2. Titrable Acidity (%)
3. Reducing Sugars (%)
4. Non reducing sugars (%)
5. Total sugars (%)
6. Ascorbic Acid (mg/100 g)
7. pH
B. Sensory Evaluation
1.Colour
2.Taste
3.Flavour
4.Overall acceptability