Evaluation on Different Varieties of Guava Jelly (Psidium guajava L.)
Dhara Singh Meena *
Department of Agriculture (Horticulture), Faculty of Agriculture and Veterinary Sciences, Mewar University, Gangrar, Chittorgarh (Rajasthan), 312901, India.
Om Prakash Regar
Department of Agriculture (Horticulture), Faculty of Agriculture and Veterinary Sciences, Mewar University, Gangrar, Chittorgarh (Rajasthan), 312901, India.
Deepak Mishra
Department of Agriculture (Agroforestry), Faculty of Agriculture and Veterinary Sciences, Mewar University, Gangrar, Chittorgarh (Rajasthan), 312901, India.
Manohar Lal Meghwal
Department of Agriculture (Horticulture), Faculty of Agriculture and Veterinary Sciences, Mewar University, Gangrar, Chittorgarh (Rajasthan), 312901, India.
Rajendra Bairwa
Department of Agriculture (Soil Science), Faculty of Agriculture and Veterinary Sciences, Mewar University, Gangrar, Chittorgarh (Rajasthan), 312901, India.
*Author to whom correspondence should be addressed.
Abstract
This study aimed to evaluate the quality and storage stability of guava jelly prepared from three cultivars Lalit’, ‘Shweta’, and ‘VNR Bihi’ using three sugar concentrations (550 g, 650 g, and 750 g per 100 g pulp) under controlled citric acid levels (3 g/100 g pulp). Nine treatment combinations were arranged in a Completely Randomized Design (CRD) and analysed for physicochemical (TSS, acidity, ascorbic acid), sensory, and economic parameters over a 60-day storage period. Total Soluble Solids (TSS) increased from 62.33°Brix to 67.33°Brix over 60 days. Titratable acidity rose from 0.09% to 0.35%. Ascorbic acid content decreased from 106.61 mg/100 g to 101.16 mg/100 g. Sensory evaluation showed that T3 (Lalit 100% juice + 3 g Citric Acid + 750 g Sugar) and T9 (VNR 100% juice + 3g Citric Acid + 750 g Sugar) were the most preferred treatments. Economic analysis revealed that T3 was the most economically viable, with a benefit-cost ratio of 2.65. This optimized approach offers a promising strategy for commercial-scale jelly production, addressing post-harvest losses and promoting value addition in guava processing.
Keywords: Guava jelly, Psidium guajava, sensory evaluation, total soluble solids, ascorbic acid, processing, shelf life