Effect of different treatment combinations of guava and papaya on quality and storability of ready-to-serve beverages

The studies on preparation of ready to serve beverages from guava and papaya and their storability were conducted in Division of Postharvest Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Jammu. The guava and papaya juice/pulp were blended in the ratios of 100:00, 90:10, 80:20, 70:30, 60:40 and 50:50. Ready-to-serve beverages were prepared containing 10 and 15 per cent juice from each of the above ratios in which TSS was raised to 15° Brix by adding sugar and the acidity was maintained at 0.35 per cent using citric acid.

There were non-significant differences in TSS, acidity, TSS/acid ratio and sugars. However, maximum ascorbic acid content of 48.57 mg/100ml was found in T₂ (15% juice of 100:00:: guava: papaya) and minimum (17.14 mg/100ml) in T₁₁ (10% juice of 50:50::guava: papaya). The highest tannin content of 67.57 mg/100ml was found in T₂ (15% juice of 100:00:: guava:papaya) whereas, the lowest (37.66 mg/100ml) was found in T₁₁ (10% juice of 50:50::guava:papaya). Sensory evaluation of RTS beverages revealed that the highest score of 7.55 was recorded in T₆ (15% juice of 80:20:: guava: papaya) and the lowest of 6.15 in T₁₁ (10% juice of 50:50::guava: papaya). There was a gradual increase in TSS, TSS/acid ratio and sugars over a period of 4 months storage at room temperature, whereas ascorbic acid and tannins decreased. Beverages prepared from 15 per cent juice content were found superior over beverages prepared from 10 per cent juice. Further RTS beverage prepared from 15 per cent juice of 80: 20 blend of guava-papaya was adjudged the best.