Effect of storage on the physicochemical characteristics of mixed litchee and guava juices

Abstract

This study was conducted to prepare juice blends from white and pink pulp guava from Sudan and litchee fruit from Comoros and to evaluate their physicochemical properties during storage. Different levels of 25%, 50%, and 75% of litchee fruit juices were mixed separately with either pink or white pulp guava juice and the pure fruit preparations were left as controls. Carboxymethyl cellulose (CMC) was added at the rate of 0.2g per kg of fresh fruit as a stabilizer. The preparations were pasteurized and divided to give a total of nine treatments with three replicates each, arranged into Completely Randomized Design (CRD). All treatments were analyzed for physico-chemical properties, after two four and six months of storage.