10 
BULLETIN 47, HAWAII EXPERIMENT STATION. 
Table 10 gives the results of tests with a jelly series obtained by 
the addition of sugar in varying proportions to a constant proportion 
of juice from the strawberry guava. 
Table 10. — Results of using varying proportions of sugar with a constant proportion of 
juice from the strawberry guava. 1 
Sugar Weight 
ratio, of jelly. 
Grams. 
244 
376 
445 
Per cent. 
61.5 
65.3 
66.5 
67.4 
74.8 
Specific Boiling 
gravity temper- 
S0°C. ature. i 
Consistency. 2 
1.28 
1.30 
1.30 
1.30 
1.32 
•C. 
103.2 
104.0 
104. 5 
105.5 
106.5 
Good; a trifle tough . . 
Excellent; rather firm 
Excellent; mellow 
Fair; a trifle gummy . 
Thick sirup 
Taste. 
Excellent; tart. 
Excellent. 
Excellent; mild. 
Do. 
Sweet. 
1 Analysis of juice: Brix, 7.0; pectin number, 5$; acidity (as H2SO4), 0.99 per cent. 
2 Reference to ''consistency'' and "taste" columns of a jelly series shows that the ratio of sugar to U3e 
depends upon the quality of the jelly desired. 
The following conclusions are evident from Tables 9 and 10: IS 
(1) The maximum sugar ratio for the common guava is If, and for 
the strawberry guava, 1J; (2) the quantity of jelly increases with 
the increase in sugar ratio, but the increase is not proportional; 
(3) the percentage of sugar, as well as the specific gravity, and the 
boiling temperature of the jelly, increase with the increase in the 
sugar ratio; (4) the texture changes, with increasing sugar ratio, 
from tough to excellent, mellow, gummy, or sirupy, in the order 
named; and (5) the jelly becomes gummy or sirupy when the pro- 
portion of added sugar in the jelly is about 68 per cent or more 
(approximately 70 per cent total sugar), and it becomes tough 
when the proportion of added sugar is less than 60 per cent (approxi- 
mately 62 per cent total sugar) . 
Maximum sugar ratio of guava juices. — Table 11 gives in condensed 
form the maximum sugar ratio of a number of guava juices as 
determined by the foregoing method. 
Table 11. — Maximum sugar ratio of guava juices.® 
Source o 
fruit. 
Juic( 
No. 
of 
juice. 
Source of 
fruit. 
Juice 
No. 
of 
juice. 
1 
I Brix : Acidity 
reading. a **^ 
Maxi- 
Pectin mum : 
Brix U^y 
Maxi- 
Pectin mum 
No. sugar 
ratio. 
reading. 
H:S0 4 ). 
No. sugar 
ratio. 
Degrees. Per cent. 
Degrees. 
Per cent. 
1 
Manoa. 
2.0 1.32 
31 ' li 
8 : Manoa . . . 
8.7 
1.32 
9 H 
2 
...do.... 
5. 5 1. 05 
H if 
•9 i Kailua... 
4.7 
.42 
5£ 1 
3 }| 
3 
...do.... 
6.0 1.13 
6 If 
10 
...do 
6.7 
.72 
4 
...do.... 
7. 1 1. 51 
7 2 
11 
...do 
0. O 
.81 
H 
5 
...do.... 
7.2 1.03 
| l\ 
12 
...do 
6.5 
.83 
n i 
6 
...do.... 
S. 5 1. 39 
13 
...do 
. 9.4 
.82 
7 
...do.... 
S.l 1.66 
% 2} 
I 
a The term "maximum sugar ratio" is used to denote the maximum number of cupfuls of sugar which 
can be added to one cupful of juice to produce a jelly of good consistency. 
a It is not claimed that the figures given in a jelly series should be considered in the light of accurate 
quantitative results. The personal factor undoubtedly enters to a considerable extent. However, a nas 
always been found possible to duplicate a series closely enough to draw substantially the same conclusions. 
The advantage of this method is that it affords a means of systematically studying the effect of variation 
in the sugar ratio. 
