Preparation and Evaluation of Biochemical properties of Guava Jelly (Psidium guajava L.)

Abstract

A laboratory experiment was conducted from February to May 2024–25 at the Post Harvest and Value Addition Laboratory, Mewar University, to evaluate the biochemical properties of guava jelly prepared from three guava cultivars Arka Amulya, L-49, and Allahabad Safeda with varying sugar concentrations (550 g, 650 g, and 750 g per 100% fruit extract). The study aimed to identify the optimal combination for maximizing nutritional retention and shelf stability during 60 days of ambient storage. The results revealed significant differences among treatments in terms of total soluble solids (TSS), ascorbic acid, titratable acidity, total sugar, reducing sugar, and non-reducing sugar content. TSS increased with higher sugar levels, with the highest value (66.84°Brix at 0 DAS) observed in treatment T9 (Allahabad Safeda + 750 g sugar), which also recorded the highest levels of total sugar (64.33%), reducing sugar (32.12%), and non-reducing sugar (32.22%) at 60 days after storage (DAS). Conversely, the highest ascorbic acid content (110.76 mg/100 g at 0 DAS) was retained in T3 (Arka Amulya + 750 g sugar), although this declined over time in all treatments. Titratable acidity showed a gradual decrease during storage, with the highest acidity in T7 (Allahabad Safeda + 550 g sugar). Overall, Allahabad Safeda emerged as the most suitable variety for guava jelly preparation due to its superior sugar profile and TSS retention, especially at higher sugar concentrations. Treatment T9 was identified as the most effective formulation for achieving desirable biochemical quality and extended shelf life. These findings can guide commercial guava jelly production using optimal cultivar and sugar combinations for enhanced nutritional and market value.