Optimization and storage study of value-added vinegar from guava (Psidium guajava) cultivars

Authors

  • Anju Kumari Centre of Food Science and Technology, CCS Haryana Agricultural University, Hisar, Haryana, India
  • Rakesh Kumar Centre of Food Science and Technology, CCS Haryana Agricultural University, Hisar, Haryana, India
  • Saleem Siddqui Centre of Food Science and Technology, CCS Haryana Agricultural University, Hisar, Haryana, India

Keywords:

Acetic acid bacteria, Value-added vinegar, Storage, Incubation time, Probiotic

Abstract

Two strains of Acetobacter aceti (MTCC 2945 and MTCC 3245) were compared on the basis of variation in inoculation size (5, 10 and
15%) and incubation time (22, 48 and 72 hours) to produce vinegar from guava (Psidium guajava L.) cv. Hisar Surkha and Hisar Safeda
at CCS Haryana Agricultural University, Hisar, Haryana. Vinegar was further value-added by ginger (Zingiber officinale L.), garlic
(Allium sativum L.), and beetroot (Beta vulgaris subsp. Vulgaris). Value-added garlic vinegar had maximum overall acceptability,
hence was further stored for 45 days and examined for its physicochemical analysis. During storage value-added garlic vinegar had
low acetic acid, ascorbic acid, antioxidant activity and alcohol content. The value-added garlic vinegar can be served as a functional
food, and can be used for preservation of food products like pickles, gherkins, sauerkraut etc.

Downloads

Download data is not yet available.

Downloads

Published

2025-06-13

How to Cite

Anju Kumari, Rakesh Kumar, & Siddqui, S. . (2025). Optimization and storage study of value-added vinegar from guava (Psidium guajava) cultivars. CURRENT HORTICULTURE, 13(2), 58–60. Retrieved from https://currenthorticulture.com/index.php/CURHOR/article/view/257

Issue

Vol. 13 No. 2 (2025): April-June

Section

Articles

License

Copyright (c) 2025 CURRENT HORTICULTURE

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

The copyright of the articles published in CURRENT HORTICULTURE is vested with the Society for Horticultural Research and Development (SHRD), which reserves the right to enter into any agreement with any organization in India or abroad, for reprography, photocopying, storage and dissemination of information. The SHRD has no objection to using the material, provided the information is not being utilized for commercial purposes and wherever the information is being used, proper credit is given to SHRD.