Guava syrup.. After 15 days changes color from white to light brown... Any solution?

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Tsvakai Gama

Polyphenol oxidase enzymes.. oxidation leading to that brown colour. Try to eliminate oxygen

Somia Qayyum

UV-C dose = 6.2–23.6 J/mL UV-C irradiation treatment prolongs shelf life.

Guevara, M.; Tapia, M.S.; Gomez-Lopez, V.M. Microbial inactivation and quality of guava and passion fruit nectars treated by UV-C light. Food Bioprocess Technol. 2012, 5, 803–807.

Isilay Karasahin Yildirim

To reduce polyphenol oxidase activity 1-3 mM sodyum chloride can be added as I have read from an article about fresh-cut pears apples and antibrowning agents. Good luck.

Arsalan Khan

As i add all the ingredients like citric acid and ascorbic acid before homoginzation and pasteurization.... So its made a trial to add it at low temp and after homo and pastured.... So for results good

Mohamed A. Awad

I think oxalic acid is also very effective anti-browning

Falak Shah

Check ascorbic acid and inrease upto highest level.

Also try to homogenize below 70 oc of syrup temperature.