Development of Fresh Value Added Guava (Psidium guajava L.) and Papaya (Carica papaya L.) Nectar and Standardization of Its Recipe

A lab experiment was conducted during winter season of 2021 at Post Harvest technology Laboratory department of Horticulture, Naini Agricultural Institute, Sam Higginbottom University of Agriculture, Technology & Sciences, Prayagraj, and Uttar Pradesh, India to determine the “Development of fresh value added guava (Psidium guajava L.) and papaya (Carica papaya L.) nectar and standardization of its recipe”. The experimental material consisted of ten treatments with combination of different recipes including two standard recipes without blending of guava and papaya with varying levels of TSS for nectar. The treatment combinations were 10 and replicated thrice under Completely Randomized Design.

The fruits of guava and papaya were analysed for physic-chemical characteristics. The blended nectar prepared from different recipes and blending ratio were also analysed periodically at 4 days interval for their various chemical constituents. The blended nectar organoleptically evaluated by adopting 9 point Hedonic rating scale and observations were recorded for their chemical changes during storage for 12 days. A critical analysis of physical composition of guava and papaya fruits revealed that average fruit weight was recorded 163.65 g and 1610 g, pulp weight 158.20 g and 1430 g, seed weight 5.45 g and 10.50 g, weight of non-edible waste 7.13 g and 82 g and pulp seed ratio 29.02 and 136.19, respectively. Among the chemical composition, the TSS was recorded 12.31% and 8.36%, acidity 0.43% and 0.38%, ascorbic acid 243mg/100 ml and 66.62 mg/100 ml, pH 4.62 and 4.20, respectively. Among various recipe tried in this investigation, the nectar prepared from the treatment T4 (60% Guava: 40% Papaya: 18% TSS: 0.3% acidity) recorded highest TSS, Ascorbic acid, organoleptic score with respect to aroma, taste and overall acceptability. Whereas, the nectar containing the recipe T6 (45% Guava: 55% Papaya) recorded highest pH. During storage of nectar the acidity, TSS, showed an increasing trend with increasing period of storage (0 to 12 days) under ambient condition. While, there was a decreasing trend of ascorbic acid, pH and organoleptic score during storage period upto 12 days of storage under ambient condition.