Effect of Cultivars and Recipes on Overall Acceptability and Economy of Guava RTS

The present was carried out in the post Harvest laboratory, Department of Horticulture, college of Agriculture, JNKVV Jabalpur (M.P) during the year 2012–13. The Main objectives of the present investigation were, to find out the suitable cultivar and Recipes for preparation of guava beverage. Among the treatments two cultivar of guava (Pink guava & Allahabad safeda) with 11% & 13% pulp and3 levels of sugar i.e. (90, 100, 110, gm. per liter of RTS) were used for preparation of the RTS. The 11% pulp content Rated best in combinations with 110 gm. of sugar per liter of RTS. The recipe 3^rd recorded lower reduction value (7.60) ascompare to Pink guava (7.40) after 100 days of storage period. The economics of the treatments was calculated for 10 liter of RTS (50 bottles 200ml. each). The minimum cost i.e. Rupees 113.40 was recorded with the recipe 1^st whereas, the maximum cost was recorded with the recipe 6^th. The cost difference was due to the per cent of pulp and quantity of sugar added. The maximum B: C ratio was observed in the recipe 1^st whereas, minimum (4.1: 1) B: C ratio was registered with the recipe 6^th. However, the B: C ratio with all the recipes is makeable which shows the commercial utility if the treatment.