Horticultural fruits are seasonal and are highly perishable with very low-shelf life. Liquefaction of fruits is one such effective technique. In the vegetable and fruit processing industry, pectinase enzymes are used to separate and clarify the juice. Process variables namely enzyme concentration, time, temperature, and pH affect enzymatic liquefaction of guava fruit pulp. These variables can be studied independently. However, all the variables can be studied at a time and also optimized using the statistical tool Response Surface Methodology (RSM) which is adopted here. The optimum conditions for the liquefaction process using soluble enzyme by RSM were- enzyme concentration (0.121% v/v), time (95 min), Temperature (32.7 0C), and pH (2.758). At these variables, the maximum yield was 79.7% and the clarity and viscosity were 0.0475 abs and 486.66 cP respectively.
