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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 170 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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Publicado en:Journal of Horticultural Sciences
Principais autores: Mandan Lal Choudhary, S. N. Dikshit, Neeraj Shukla, R. R. Saxena
Formato: Artigo
Idioma:Inglês
Publicado: Society for Promotion of Horticulture 2008
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Acceso en liña:https://www.redalyc.org/articulo.oa?id=577064430013
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