Preservation of guava (Psidium guajava L.) juice with sodium benzoate and ginger extract

The present work aimed to study the effect of different levels of ginger extract and sodium benzoate as pre-servative on guava juice of cultivar Apple Colour during storage. Three levels of sodium benzoate viz.400 ppm, 600 ppm and 800 ppm and three levels of ginger extract viz. 0.5 per cent, 1.0 per cent and 1.5 per cent were taken. Nine treatments were made with combination of sodium benzoate and ginger extract levels and each treatment was replicated thrice. The juice was stored up to 90 days in ambient temperature. Ascorbic acid (mg/100 ml), acidity (%) pH, total soluble solid (0Brix) and organoleptic quality were observed at 30 days interval during storage. After three months of storage, treatment of 800 ppm sodium benzoate with 1.0 per cent ginger extract was found best in terms of maximum retention of ascorbic acid (103.48 mg/100 ml), acidity (0.3557%), TSS (13.07 0Brix), organoleptic score (5.74) and minimum amount of pH (4.33) followed by guava juice added with 1.5 per cent ginger extract and 600 ppm sodium benzoate.