00000ctm a22000003a 4500 UP-8027390931313988735 Buklod 20170904142238.0 m |o d | ta 170904s xx d r |||| u| (iLib)UPVIS-00049098170 Gift VML/ess 9.5.17 eng LG 993.5 1985 F6 M34 Magalona, Hera U. An evaluation of the acceptability of guava halves at various treatment with ascorbic acid (Psidium guajava L.) cv. Peru. Hera U. Magalona. 1985. ix, 61 leaves color photos and computer print-out. Thesis (Undergraduate, Bachelor of Science in Food technology) College of Arts and Sciences, University of the Philippines in the Visayas. Guava ( Psidium guajava L. ) CV. peru halves were thermally processed by water-bath method and evaluated to determine effect of ascorbic acid treatment. Chemical components, sensory attributes and microbiological characteristics were investigated. Results obtained from treated guava halves were compared with untreated control. Over the 4 -week storage period, ascorbic acid treatment did not produce any considerable impact and significant difference on sensory attributes, product preference and chemical components. However, microbiological analysis revealed that the untreated control has more number of colonies expressed as the number of microorganisms per gram of material than the treated one. Guava halves Ascorbic Acid. Geduspan, Jane S. Adviser. UPVIS UPV-ML LG 993.5 1985 F6 M34 Thesis