Storability Studies in Guava Syrup

Storability studies in Guava syrup were conducted in the Department of Post Harvest Technology, College of Agriculture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola. The experiment comprised of four storage conditions, viz T₀-ambient storage (22⁰ to 28°C), T₁-cold chamber storage (4 + 1°C), T₂-deep freeze storage (−4 + 1°C), T₃-refrigerated storage (8 + 1°C). Different bio-chemical parameter were recorded at 30 days of interval upto 180 days of storage syrup. From the findings it was observed that, there was a gradual increase in TSS, reducing sugars and total sugars content of the guava syrup. However, the acidity, ascorbic acid, non reducing sugars and pH contents were decreased with the advancement of storage period. The maximum changes in chemical composition of guava syrup were observed in T₀ storage conditions as compared to other storage condition. However, changes were found tobe minimum at T₂ storage conditions. Further the values for sensory parameter of guava syrup was decreased continuously with the advancement of storage period. The colour and flavour of guava syrup stored at T₀ storage conditions deteriorated at faster rate while taste changed slightly. The sample stored at T₀ storage conditions were spoiled after 90^th day of storage period, while remaining T₁, T₂, T₃ storage conditions samples were found to be acceptable upto end of experimental period with highly acceptable at T₂ storage conditions.