Standardization of Packaging Technology of Fresh And Processed Guava Fruits

Improved packaging technology and storage reduces post harvest losses and increases the shelf life of fresh guava fruit and processed products of the fruit. It also reduces the glut in the market and farmers fetch remunerative price during harvesting season in the domestic market. Freshly harvested and fully matured guava fruit were procured from a farm of Vanthli Taluka, Junagadh District. The physical, biochemical, sensory characteristics of the guava fruit and gas concentration in head space within package were recorded at an interval of 7 days during storage. It was concluded that the shelf life of guava fruit can be increased up to 42 days by packaging in 50 ì LDPE bags at 9% O2 + 5% CO₂ gas concentration and stored at 10 0C without much change in physical, biochemical and sensory characteristics. The cost of packaging of guava fruit and net profit per kg were estimated to be 5.11 and 10.89, respectively. Dried guava slices were ground and sieved by 300 mesh sieve to obtain powder. The observations of various characteristics viz., solid gain, water loss, water loss to solid gain ratio, weight loss and moisture content of guava slices were recorded during osmotic dehydration. The drying characteristics of guava slices were observed during tray drying. The observations of various physical, biochemical and sensory characteristics of guava powder were evaluated after osmotic-air dehydration. The initial moisture content of guava slices reduced from 455.86% (d.b.) to 41.08%-195.25% (d.b.) after osmotic dehydration and after osmotic-air dehydration, it reduced from 41.08%-195.25% (d.b.) to 4.25% 4.94% (d.b.). The highest water loss to solid gain ratio and rehydration ratio of guava slices was found to be 5.28 and 2.93 for sucrose solution, 6 h immersion time and 50°C process temperatures during osmosis and tray drying, respectively.