724 PB 462 PHYSICOCHEMICAL PROPERTIES OF GUAVA PRODUCED IN GEORGIA

Abstract

Fully developed and ripe guava (Psidium guajava L.) fruits harvested during Sept-Dec 1993, from field-grown trees which were winter protected by 6-mil clear polyethylene, were examined for physical characteristics and nutrient contents. The purpose of this study was to establish optimum harvest time, fruit yield and physical characters, and nutritional fluctuations over a five week storage time. Fruits picked at turning stage, were observed for fresh weight, fruit girth (horizontal) and height (vertical), fruit volume, and fruit surface & flesh color evaluation (L * a * b * values by chromameter CR-200, Minolta Corp). Nutritional analysis (proximates, vitamins, and minerals) of fruits harvested on Oct 11, Oct 18, Oct 25, Nov 1, and Nov 8 and, refrigerated until analyzed, was performed at Food Science Department, University of Georgia. There were 342 fruits/tree with an average weight of 292 g, fruit girth 26.1” and height 7.5”. L * a * b * values for surface and flesh colors were. +65.61. -6.86, +39.37, and +55.86, +35.41, +19.48, respectively. Nutritional analyses indicated that the guava fruits were high in vitamin C (305 mg per 100 g fruit). K (201 mg), protein (1.4 g) and total dietary fiber (5.1 g) but low in fat (0.19 g per 100 g fruit) and Na (1.3 mg). The harvested fruit kept well for a five weeks period under refrigerated storage. Except for a modest loss of moisture, the storage period showed no significant effect on nutrient contents in the proximates, vitamins or mineral analyses indicating value of cool storage for guavas.