Crop Production - Technologies

Osmotic Dehydration of Guava slices

Guava fruits are  fleshy, juicy with agreeable sweet taste and therefore relished more as fresh fruits It emits a sweet aroma and is pleasantly sweet and refreshingly acidic in flavour.  It is  a good source of vitamin C. Guava fruit is highly perishable in nature and need value addition. Traditionally guava is processed into various products such as jelly, juice, fruit bar. A pre-treatment, such as osmotic dehydration, can be used in order to reduce the initial water content, reducing total processing and air-drying time.  Osmo-air dried fruits are the dehydrated fruit products based on the novel approach towards dehydration. First stage in osmotic dehydration  is  removal of water using  concentrated osmotic medium (sugar syrup)  followed by  dehydration  of osmosed slices using hot air drier to a moisture content  about 15%.

The product can be used alone as dried fruit (snack) or as  adjuvant with other dried fruits like dates, cashew, almond etc. it can also be used in ice-cream industry, confectionary, fruit salads, kheer, cakes and bakery products.  This is highly suitable for children, mountaineers, defense forces in difficult areas where carrying and delivering bulky and perishable fresh fruits is difficult.

The process is very simple and does not require sophisticated equipment’s. This can be adopted by small scale processor, SHGs and other entrepreneurs.

Guava general information.

Guava (Psidium guajava L) of the myrtle family (Myrtaceae), is the fifth most widely grown fruit crop in India after banana, mango, citrus and papaya. The fruit has gained considerable prominence in India due to its high nutritive value, moderate prices, pleasant aroma and good flavour. Guava is a rich source of vitamin C and pectin and moderate source of B vitamins, calcium, iron and phosphorus. It is one of the commonest fresh fruits liked by the rich and the poor alike and is popularly known as the ‘apple of tropics’ or `poor man’s apple’. Only a small quantity of the production is utilized for processing in the form of jelly, canned cups, juice and nectar, cheese, toffee bar, powder, flakes and strained baby foods have also been prepared besides commercial pectin.

Contact us.

  • ICAR - IIHR.
  • Indian Institute of Horticultural Research, Hessaraghatta Lake post, Bengaluru - 560 089.
  •   Phone +91-80 23686100. website :