Guava

Jagtiani, Jethro; Chan, Harvey T.; Sakai, William S.

doi:10.1016/b978-0-12-379990-6.50007-8

Cited by 13 publications

(10 citation statements)

References 28 publications

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“…The quality of the fruit juice is often expressed in terms of the sweetness-to-sourness ratio (°Brix/acid). Guava fruit has a characteristic flavour due to its acidity (Jagtiani et al, 1988). Flavour quality of the commodity which determines fruit value to consumers depends on the content of sugars, organic acids, etc.…”

Section: Resultsmentioning

confidence: 99%

Physical and Biochemical Properties of Selected Tropical Fruits

Athmaselvi¹,

Jenney²,

Pavithra³

et al. 2014

International Agrophysics

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A b s t r a c t. This study was conducted to determine the physical and biochemical properties of guava, sapota, and papaya. The physical properties studied were: dimensions, shell ratio, surface area, bulk and true density, porosity, sphericity, packing coefficient, aspect ratio, and roundness index. The specific heat at various mass fractions, biochemical properties like pH, titratable acidity, total soluble solids, and colour analysis were studied for fruit pulps. The viscosity of fruits was studied at various mass fractions. The high sphericity of guava and sapota indicated that those fruits had high rolling capability, which is an important factor for designing hoppers. Biochemical analysis showed that sapota was the sweetest fruit amongst the three studied.K e y w o r d s: physical properties, guava, sapota, papaya

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Section: Resultsmentioning

confidence: 99%

Physical and Biochemical Properties of Selected Tropical Fruits

Athmaselvi¹,

Jenney²,

Pavithra³

et al. 2014

International Agrophysics

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“…But at the same time, lower temperatures may cause chilling damage and higher ones can reduce the storage life of the product (Biolatto et al, 2005;Dixon et al, 2004;Marcilla et al, 2006;Pailly et al, 2004;Tembo et al, 2008;Widayat et al, 2003). The guava is normally marketed as its processed products such as puree, paste, cheese, dehydrated products, jam, jelly, juice, pectin, spread, yoghurt, syrup, squash and canned slices in syrup or nectar (Jagtiani et al, 1988). But temperature, time, oxygen and light affect the stability of ascorbic acid; the most critical factor in determining L-ascorbic acid stability is storage temperature and thermally processed guava have a lower vitamin C content compared to fresh guava (Nagy, 1980).…”

Section: Introductionmentioning

confidence: 99%

Impact of season on the Quality Guava concentrate

Akhbar

Farooq

Akram

et al. 2016

IJFAAS

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Among fruits, guava (Psidium guajava L.) is an important export fruit but it is perishable, so it must be processed into some kind of products like jam, jellies and concentrates. Nutritional and shelf life of fruit based product depend upon number of storage factors as well as pre-harvest factors like soil type, nutrient availability, rainfall, neighbor plants, climate and season. Season is an important pre-harvest factor, affecting the quality attributes of guava products. In present study guava juice concentrate was prepared from fruit harvested in spring as well as in autumn seasons. The results showed that guava concentrate made from autumn fruit had 1.13 times brix content, have higher pH and 3.9 % more vitamin C as compared to concentrate made from spring season guava. Obviously, the concentrate prepared from guava harvested in autumn season was nutritionally better than the concentrate prepared from guava harvested in spring season.

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“…It is claimed to be the fourth most important fruit in terms of area and production after mango, banana and citrus. India is the major world producer of guava (Jagtiani et al, 1998). It has been in cultivation in India since early 17th century and gradually became a crop of commercial importance.…”

Section: Introductionmentioning

confidence: 99%