Sucrose Concentration and Vitamin C in Pickled Guavas

Abstract

The concentration of vitamin C in fresh guava was compared to that of pickled guava with different concentrations of sugar in the pickling solution. The vitamin C level was measured using redox titration with an iodate solution. The results indicate that while there is variability in vitamin C concentration in fresh guavas, more than 50% of vitamin C degrades over time in pickled guavas without sugar, and pickling guavas with sugar according to the Thai traditional method helps preserve the vitamin C level to a slight degree.

Keywords

• guava
• ascorbic acid
• sucrose
• pickling