Studies on Physio-chemical Characteristics of Osmo-dehydrated Guava (Psidium gujava L.) cv. Allahabad Safeda

The investigation was carried out in the Laboratory of Horticulture, Allahabad Agriculture University (Deemed University) Allahabad to know the effect of different pre-treatments on physiochemical characteristics of guava cv. Allahabad Safeda. The aim was to select the best way to dehydrate guavas through an osmotic process before drying. Fully matured guava fruit were treated with six different treatments and then dried at 65–70°C for eight hours. Samples were analyzed for different parameters. Observation on physiochemical compositions and sensory characteristics were taken. Osmotic treatment III (dipping in 60°Brix glucose syrup for 12 hours) was found to produce the product of desirable quality and also acceptable to consumer. Osmotic dehydration is a partial dehydration process and can reduce the moisture content by 30–50% therefore plays a significant role in terms of improving conventional drying method.