tailieunhanh - Evaluation of red fleshed guava (Psidium guajava L.) varieties for their processing potential

Five red fleshed guava varieties viz., Arka Kiran, Lalit, H-17-16, Punjab Pink and Arka Rashmi were evaluated for their processing potential. The processed products viz., squash, RTS and Jelly were prepared from these 5 varieties and assessed for their quality during storage. The squash prepared from fruits of Punjab Pink retained maximum ascorbic acid ( mg/100g) even after 90 days of storage (DAS). The RTS prepared from fruits of Arka Rashmi at 30 and 90 DAS retained maximum ascorbic acid ( and mg/100g). The jelly prepared from fruits of Lalit had retained maximum ascorbic acid of and mg/100 g at 30 and 90 DAS. | Evaluation of red fleshed guava Psidium guajava L. varieties for their processing potential

TỪ KHÓA LIÊN QUAN
crossorigin="anonymous">
Đã phát hiện trình chặn quảng cáo AdBlock
Trang web này phụ thuộc vào doanh thu từ số lần hiển thị quảng cáo để tồn tại. Vui lòng tắt trình chặn quảng cáo của bạn hoặc tạm dừng tính năng chặn quảng cáo cho trang web này.