~ 993 ~ Journal of Pharmacognosy and Phytochemistry 2017; 6(5): 993-998 E-ISSN: 2278-4136 P-ISSN: 2349-8234 JPP 2017; 6(5): 993-998 Received: 03-07-2017 Accepted: 04-08-2017 Ashwini K Abhangrao Ph. D Scholar Vasantrao Naik Marathwada Krishi Vidyapeeth Parbhani, Maharashtra, India Dr. AK Naidu Head Deptt of Horticulture Jawaharlal Nehru Krishi Vishwa Vidyalaya Jabalpur (M.P.), India Dr. SS Yadlod Associate Professor Vasantrao Naik Marathwada Krishi Vidhyapeeth Parbhani, Maharashtra, India Correspondence Ashwini K Abhangrao Ph. D Scholar Vasantrao Naik Marathwada Krishi Vidyapeeth Parbhani, Maharashtra, India Effect of recipes and cultivars on long storage of guava RTS Ashwini K Abhangrao, Dr. AK Naidu and Dr. SS Yadlod Abstract The fruits of Lucknow - 49, Red fleshed variety and Apple guava were collected from the orchard of the College of Agriculture Jabalpur (M.P.).The fruits from the winter season crop(2007). Fully matured fruits were picked up and sorted, washed, cutting into pieces, mixing with water (1:1) then Passing through pulper to get guava pulp preparation after that guava pulp mixing with strained syrup solution (sugar+ water +acid heated to just to dissolve according to recipe), homogenization, cooling (at 40°C addition of sodium benzoate 750 ppm), filter, bottling, crown corking, pasteurization (82°C for 15 min), cooling for RTS product. physical - chemical characters sensory quality characters(color, flavor, Taste, overall acceptability), Total Soluble solids, pH, Percent Acidity, Ascorbic acid content (mg/100mg) for 0th, 30th, 60th days observation were recorded. For acceptability of RTS Hedonic rating of colour was done by panel of 10 judges on 9 point hedonic scale. RTS was recorded. In experiment recipe 1 was 10% pulp, 11% T.S.S, 0.3% Acidity. Recipe 2 was 10% pulp, 11% T.S.S 0.4% Acidity. And recipe 3 was 10%pulp, 12% T.S.S,0.3% Acidity., recipe 4 was 10% pulp,12% T.S.S, 0.4 % Acidity., recipe 5 was 10% pulp,13 % T.S.S 0.3 % Acidity., recipe 6 was 10% pulp,13%T.S.S,0.4% Acidity was used. At shown that overall acceptability of RTS was highest in score(7.86) and recipe 1(10% pulp,11% T.S.S, 0.3% Acidity) followed by score (7.83) and recipe 2(10% pulp,11% T.S.S,0.4% Acidity) Highest Ascorbic Acid content at recipe1 (10% Pulp,11% T.S.S,0.3% Acidity).it was further observed At 0th days for good for storage variety was Lucknow-49(8.10) followed by Apple guava (7.78) followed by (7.40). At 30th days was also lucknow-49 (7.60) followed by apple guava (7.28) followed by red fleshed guava (7.10). at 60th days was lucknow-49(7.28) followed by apple guava (7.15) followed by red fleshed guava (6.83). Keywords: Lucknow-49, Apple guava, Red fleshed guava, TSS, pH, Acidity, Ascorbic acid, storage 1. Introduction Guava (Psidium guajava L.) is one of the most nutricious fruit. it is richer source of vitamin” C” than Ber, Citrus, and Apple. guava is grown commercially in North India because it’s higher higher yielding capacity and good economic returns. In india Uttar Pradesh the largest grower produces best quality of Guava Bihar, Madhya Pradesh, Andhra Pradesh, Tamil Nadu, West Bengal, Punjab, Assam, Karnataka, Maharashtra are chief producers of quality guava. India occupies nearly 150.9 lakh hectares of area with a production of 1710.6 millionstonnes and with a productivity of 10.77 tonnes fruit per hectare per year. However highest productivity recorded in M.P. 20.1 tones/ha. Guava is an important fruit in international trade and domestic economy of several countries because of its easy cultivation under variable soils and climatic conditions. Fruits of guava are important ingredients in the human dietaries, due to their high nutritive value. Guava makes significant nutritional contribution to human being and cheaper source of the protective foods. Guava has earned the popularity as “Poor mans apple” available in plenty to every person at a very low price during the season. It is no way to inferior to apple for its nutritional values. The fruit (berry) is an excellent source of vitamin ‘c’(6300mg/100g) and protein 1% content and has about dry matter (17%)and moisture (83%).The fruit is also rich in mineral like phosphorous (23-37 mg/100g),calcium (14-30 mg/100gm) and iron (0.6 – 1.4 mg/100g) as well as vitamin like niacin, penthotenic acid, thiamine riboflavin and Vitamin” A” (Bose T.K.1999) [4] . Guava is normally consumed fresh as dessert fruit.it emit a sweet aroma which is pleasantly sweet and refreshing acidic in flavor. The whole fruit is edible along with skin.it is considered as one of the most delicious, luscious fruits, excellent salads, Pudding, jam, jelly, cheese, canned fruit, RTS, nectar, Squash and ice- creams and toffees can be made from guava fruit. In central india especially in M.P guava grower generally takes mrigbahar crops so seasonal glut occurs very often and sold at throw way prices. The storage of fruit is very difficult for longer period because of it’s perishable nature especially under tropical conditions. It is common experienced that 20-25% of the fruit is completely damaged and spoiled before it reaches to the consumers Yadav (1997). Therefore it is necessary to develop technology for better utilization of such a perishable fruit.