Effect of processing and storage time on the vitamin C and lycopene contents of nectar of pink guava (Psidium guajava L.)

in this study, the effect of processing and storage time on the vitamin c and lycopene contents was evaluated. guavas were washed, cut in quarters, blanched, pulped and the pulp pasteurized. the pulp was used for the production of nectar: guava pulp, sugar and water were mixed in 5:3:12 proportions, and the mixture was pasteurized, poured while hot into 125 ml glass jars, and cooled rapidly to 25°c. the production of nectar from fresh guava reduced vitamin c, lycopene and titratable acidity, by contrast soluble solid and ph increased significant. vitamin c content from 168.9 to 62.3 mg/(100 g fresh weight), and lycopene content from 3.55 to 1.35 mg/(100 g fresh weight) (p < 0.001 in both cases. after 240 days at 10.0 ± 2°c, no further statistically significant change in lycopene and soluble solid content was observed (p > 0.05). storage time did affect vitamin c, ph, and titratable acidity content, vitamin c content fell by 89.3% to 6.67 mg/(100 g fresh weight) (p < 0.001). based on this study, guava nectar storage at 10 ° c retained 46% of the content of vitamin c for 120 days.