Evaluation of Guava (Psidium guajava L.) Varieties and Standardization of Recipe for Nectar Preparation
The nectar prepared from guava variety L-49 had highest ascorbic acid, pH and non-reducing sugar. The recipe with 20 per cent pulp, 0.3 per cent acidity and 17°Brix (TSS) recorded highest organoleptic score. The acidity, TSS, total and reducing sugar of nectar showed an increasing trend during the...
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| Principais autores: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Society for Promotion of Horticulture - Indian Institute of Horticultural Research
2008-12-01
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| coleção: | Journal of Horticultural Sciences |
| Assuntos: | |
| Acesso em linha: | https://jhs.iihr.res.in/index.php/jhs/article/view/581 |
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