Quality of guava products (squash, RTS and jam) prepared from preserved

This study was carried out to utilize the preserved guava pulp for preparing squash, RTS and jam and evaluate its quality (at 3 months). For this the pulp of two guava varieties (L-49 and Lalit) preserved with nine different treatments viz., potassium meta bi-sulphite 0.1% (T1), sodium benzoate 0.1% (T2), potassium meta bi-sulphite + sodium benzoate 0.05% each, sodium benzoate + potassium sorbate 0.05% (T4), potassium meta bi-sulphite + potassium sorbate 0.05% each (T5), potassium sorbate 0.025% (T6), potassium sorbate 0.05% (T7), potassium sorbate 0.1% (T8) and frozen storage -200 C (T9) and replicated four times with two experimental sets under Factorial CRD. The results revealed that at the end of storage (90 days) analyzed good qualitative characters TSS, acidity, sugars, ascorbic acid, pH by in low temperature storage (-20 0C) followed by addition of potassium meta bi-sulphite 0.1% and sodium benzoate + potassium meta bi-sulphite 0.05% each. Prepared squash, RTS and jam from preserved guava pulp also have good quality