Abstract:
Purpose : Guava cultivations are spreading rapidly among Sri Lankan farmers, especially in dry zone. Surplus
production is observed in certain months of the year. Dehydration can be used as an effective method to preserve
the surplus. During dehydration, browning of guava impairs the quality of the final product. This experiment
was carried out to find out the most effective browning inhibitor.
Research Method : Four treatments were used prior to dehydration namely, Citric acid (CA), Ascorbic acid (AA),
Sodium metabisulfite (SMS) and Blanching for 2 minute in 60 °C (BL) as twenty different combinations. The L*, a*
and b* values, were recorded. Colour differences with fresh slices, total colour difference (TCD) and browning index
(BI) were calculated.
Findings : L*, a* and b* values were significantly different (P<0.05) among treatments. The lowest L*
value difference was observed in CA 0.3% with BL (3.18±0.7). Lowest total colour difference and the lowest
browning index were observed in blanching treatment followed by CA 0.3% with BL. Whereas the highest
TCD was in control sample (21.86 ± 2.75) and the highest BI was in SMS 0.5% with BL (55.38±8.59).
Results revealed that out of the treatments under study, BL only and CA 0.3% with BL were the most effective
solutions to overcome the browning of guava during dehydration.
Originality/ Value : Research findings could be used in guava dehydration industry to preserve the colour
and visual quality of the dehydrated products which will increase the consumer acceptability and demand
thereby reducing postharvest losses.
