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Please use this identifier to cite or link to this item: http://www.erepo.iihr.ernet.in/handle/123456789/460

Title: Studies on some factors influencing quality of guava jelly
Authors: K H, Ramanjenaya
Guide/Chairperson: Amba Dan
Keywords: influencing
guava jelly
Issue Date: 1981
Year of Submission: 1981
Abstract: Experiments were carried out to find varietal suitability for jelly making, fixing optimum stage of maturity of the fruit, ascertaining the optimum temperature for storage jelly and exploring the possibility of using plastic containers in place of glass container. The results indicated that a pink fleshed variety ‘Beaumount’ has given the best quality jelly. Another pink fleshed variety developed at the institute was also found to give higher yields of good quality jelly thus supporting the findings. Firm ripe fruits were found to be better for better quality and quantity of jelly than using mature and ripe fruits. The progressive deterioration in the quality of jelly stored at room temperature could be reduced to the minimum when stored at low temperature 5+1 ºC. For packing jelly PVC and HDPE containers can also be used instead of glass containers without any appreciable loss in the quality of jelly, and PVC was better than HDPE for this purpose.
URI: http://www.erepo.iihr.ernet.in/handle/123456789/460
University in which they received their degree: University of Agricultural Sciences, Bangalore
Degree Level: M.Sc

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