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Journal articles on the topic 'Guava Fruit'

Author: Grafiati

Published: 5 June 2025

Last updated: 2 August 2025

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1

Kumar, Raj, Nirmal Singh, Ashwani Kumar, et al. "Sustainable management of fruit fly infestation in guava for quality fruit production:A review." Indian Journal of Arid Horticulture 7, no. 1 (2025): 9–16. https://doi.org/10.48165/ijah.2025.7.1.2.

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The guava is a tropical fruit that originated in Central and South America and has since been grown in many tropical and subtropical areas worldwide. In these regions, guava fruit fly, Bactrocera correcta, is a noteworthy pest of guava and other fruits. This particular species of fruit fly lays its eggs in ripening or ripe fruits of guavas, which may culminate in infestations which significantly damage crops. The female guava fruit fly normally releases the eggs within the fruit as part of the life cycle. After hatching, the larvae feed the fruit pulp, which makes it rot and unfit for human ea

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2

Semwal, Dinesh P., Soyimchiten Longkumar, Puran Chandra, et al. "Diversity Distribution Analysis of Guava (Psidium guajava L.) Populations in Cultivated and Wild Habitats in the Mid-Hills of Uttarakhand, India." Agriculture 14, no. 4 (2024): 575. http://dx.doi.org/10.3390/agriculture14040575.

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Guava is an exotic fruit crop in India, and its occurrence in wild forests in the mid-hills of the Himalayas is a rare and unique phenomenon in its distribution. In the Ramganga valley of Pithoragarh district, Uttarakhand, a naturalized population of guava (in wild habitat) was chanced upon beside cultivated guava, hence a study was conducted to assess the population structure, phytosociology, diversity distribution patterns, and fruit variability of the guavas. Various ecological parameters like frequency, density, abundance, and A/F ratio were used to study the guava and associated species i

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3

Omayio, Duke G., George O. Abong, Michael W. Okoth, Charles K. Gachuiri, and Agnes W. Mwang’ombe. "Current Status of Guava (Psidium Guajava L) Production, Utilization, Processing and Preservation in Kenya: A Review." Current Agriculture Research Journal 7, no. 3 (2018): 318–31. http://dx.doi.org/10.12944/carj.7.3.07.

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The guava (Psidium guajava L.) tree is extensively grown in the tropical and sub-tropical regions of the world. It is quite resilient, highly productive, has high economic returns and requires minimal care. The fruit is very nutritious with a characteristic flavor and has a high demand internationally especially when processed into pulp, concentrates, ready to serve beverages, wines, as well as jams and jellies. Although Kenya has a favorable climate for guava farming, the fruit’s nutritional and economic potential remain highly underutilized due to low adoption of processing and preservation

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4

Azzolini, Marisa, Angelo Pedro Jacomino, Ilana Urbano Bron, Ricardo Alfredo Kluge, and Marlene Aparecida Schiavinato. "Ripening of "Pedro Sato" guava: study on its climacteric or non-climacteric nature." Brazilian Journal of Plant Physiology 17, no. 3 (2005): 299–306. http://dx.doi.org/10.1590/s1677-04202005000300004.

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Guava (Psidium guajava L.) is a tropical fruit exhibiting rapid post-harvest ripening. However, the physiological basis involved in the ripening process of guava is not totally clear, which makes it difficult to develop technologies to enhance fruit storability. Two experiments were carried out with the objective of determining the ripening behavior of 'Pedro Sato' guavas. In the first experiment, guava fruits at three maturity stages (I - dark green, II - light green and III - yellow-green) were stored at room temperature (23 ± 1°C and 85 ± 5 % RH). The respiratory rate, ethylene production,

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5

Khairiyah, Siti, Siti Morin Sinaga, and Effendy De Putra. "Determination Of Vitamin C And Antioxidant Activity In Fresh Red Guava (Psidium Guajava L.) And Red Guava Commercial Fruit Juices." International Journal of Science, Technology & Management 3, no. 4 (2022): 880–83. http://dx.doi.org/10.46729/ijstm.v3i4.543.

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Red guava (Psidium guajava L.) has various benefits such as overcoming digestive disorders, thrush and dengue fever and can be used for anticancer herbal therapy. Red guava fruit is a fruit with the highest levels of vitamin C compared to other fruits. It contains carotenoid compounds and phenolic compounds that act as antioxidants. Red guava fruit is often processed into fruit juice drinks that are packaged in various types of packaging and distributed commercially so that people can consume red guava fruit more efficiently. Determination of vitamin C levels using the UV-Visible spectrophotom

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6

Chen, Hongbin, Shujuan Feng, Yazhen Chen, Xuanjing Jiang, Yuzhao Lin, and Yihui Chen. "Postharvest Immersion in Slightly Acidic Electrolyzed Water Improves Guava Storability by Regulating Phenylpropane Metabolism." Foods 13, no. 23 (2024): 3850. http://dx.doi.org/10.3390/foods13233850.

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Postharvest guava fruit are at high risk of decay and spoilage, which extremely restrains the further advancement of guava industry in China. Currently, slightly acidic electrolyzed water (SAEW) has been shown to be potent in maintaining the storability of fruits and vegetables. Accordingly, this work was designed to figure out the effectiveness of SAEW on storability maintenance in postharvest guavas via regulating the phenylpropane metabolism. On the harvest day, fresh guavas were immersed in distilled water or SAEW (available chlorine concentration: 30 mg L−1) for 10 min, followed by storag

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7

Clemente, Edmar, Oliveira Roselene Ferreira, Mendes Vanessa Daiane, and Simone Molina. "Study Post - Harvest about Impact and Compression Mechanical in the Cell Quality of Guava Fruit (CV. Paluma)." International Journal of Sciences Volume 3, no. 2014-08 (2014): 30–34. https://doi.org/10.5281/zenodo.3348767.

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Information about the development and anatomy of Psidium guajava L. (Myrtaceae) is very important the for proper management of harvested fruits. The goal of this study was to evaluate the quality of cell guava produced at the Centenary small farm in the County of Mandaguaçu and delivered in local markets. Ripe fruit guavas of control treatment were collected in the morning at the Centenary small farm in the County of Mandaguaçu in the commercial maturation, defined by skin color yellowish and guavas with possible cell injuries were collected from boxes of the local market. After harvest, the f

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8

Barreto, Caroline Farias, Marines Batalha Moreno Kirinus, Pricila Santos da Silva, Carlos Roberto Martins, and Marcelo Barbosa Malgarim. "Bioactive compounds and physico-chemical characteristics of guavas bagged with different materials." Comunicata Scientiae 15 (July 30, 2024): e4156. http://dx.doi.org/10.14295/cs.v15.4156.

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There are several alternatives to bags used for field fruit bagging but little is known about their management in the orchards and the influence of the materials on the phytochemicals and on the physicochemical properties of the fruits after harvest. This study aimed at evaluating fruit bagging with different materials regarding its management and interference in bioactive compounds and physico-chemical features of guava cultivars ‘Paluma’, ‘Século XXI’ and ‘Pedro Sato’, which were cultivated in an organic farming system. The experiment was carried in Brazilian Agricultural Research Corporatio

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9

Abreu, José Renato de, Custódio Donizete dos Santos, Celeste Maria Patto de Abreu, Angelita Duarte Corrêa, and Luiz Carlos de Oliveira Lima. "Sugar fractionation and pectin content during the ripening of guava cv. Pedro Sato." Food Science and Technology 32, no. 1 (2012): 156–62. http://dx.doi.org/10.1590/s0101-20612012005000029.

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Guava is one of the most complete and balanced fruits in in terms of s nutritional value. Highly perishable, due to its intense metabolism during ripening, its shelf life can reach 3 to 5 days under room temperature. The firmness of the green and mature fruits is due mainly to the pectin polymers. The loss of firmness during the guava ripening is due to hydrolytic enzyme activity, which promotes intense solubilization of the cell wall pectins. Given the above, with the purpose of trying to explain the rapid firmness decrease, the centesimal composition and sugar fraction of the guava fruit wer

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10

Fatima, Sumia. "Introduction to major post-harvest diseases of guava." Journal of Drug Delivery and Therapeutics 9, no. 4 (2019): 591–93. http://dx.doi.org/10.22270/jddt.v9i4.3592.

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Guava fruits are attacked by several fungi, bacteria and other agents causing different types of disease symptoms. The injured guavas get infected by fungal forms during transportation and storage periods. Over 25 to 30 per cent loss of fruits are caused by fungal diseases in transit and storage. The common fungal forms easily penetrate into injured fruits in godown during storage period. The mycoflora isolated from infected fruits of guava collected from fruit store houses was Alternaria, Aspergillus, Colletotrichum, and Curvularia. Fusarium, Monilia, Penicillium, Pestalotia, Phytopthora and

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11

Syafitri, Nur, Muhammad Abdurrahman Munir, Veriani Aprilia, and Emelda Emelda. "DETERMINATION OF ASCORBIC ACID CONCENTRATION IN MYRTACEAE USING THE IODOMETRIC TITRATION METHOD." Jurnal Pena Sains 10, no. 1 (2023): 28–33. http://dx.doi.org/10.21107/jps.v10i1.19161.

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Vitamins are essential compounds in food even though the content contained in these foods is small, and this is because vitamins have a vital role in the human body. Vitamin C or ascorbic acid is a secondary antioxidant compound that captures free radical compounds. Vitamin C content is easily found in vegetables and fruits. One of the fruits that contain vitamin C is guava. This study aims to determine and analyze vitamin C concentrations in several guava fruit types with the iodometric titration method. This type of research is a quantitative-qualitative experimental laboratory. The samples

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12

Dahal, Binod, Dhurba Banjade, Aman Shrestha, and Pratima Regmi. "CROP REGULATION IN GUAVA: A REVIEW." Tropical Agroecosystems 5, no. 1 (2024): 21–25. https://doi.org/10.26480/taec.01.2024.21.25.

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Guava (Psidium guajava L) is a tropical fruit that belongs to the Myrtaceae family, which contains about 150 species. It is grown in the terai, inner terai, and hilly regions of Nepal, with the highest-producing districts being Kailali, Jhapa, Dhading, Taplejung, and Khotang. Guavas grow in the leaf axils during the present season and yield solitary white flowers or in cymes of two to three flowers. Guavas are primarily self-pollinated, with the major pollinator being honey bees. Guavas often flower twice or three times a year, with the rainy and winter seasons seeing the most blooming. Crop r

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13

Bron, Ilana Urbano, Rafael Vasconcelos Ribeiro, Flávia Cristina Cavalini, Angelo Pedro Jacomino, and Marcos José Trevisan. "Temperature-related changes in respiration and Q10 coefficient of Guava." Scientia Agricola 62, no. 5 (2005): 458–63. http://dx.doi.org/10.1590/s0103-90162005000500008.

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Guava (Psidium guajava L.) is a tropical fruit that presents fast post-harvest ripening; therefore it is a very perishable product. Inappropriate storage temperature and retail practices can accelerate fruit quality loss. The objective of this study was to evaluate the respiratory activity (RA), the ethylene production (EP) and Q10 of guava fruit at different storage temperatures. 'Paluma' guava fruits were harvested at maturity stage 1 (dark-green skin) and stored at either 1, 11, 21, 31 or 41ºC; RA and EP were determined after 12, 36, 84 and 156 h of storage. RA and EP rates at 1 and 11ºC we

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14

Kamsyakawuni, Ahmad, Abduh Riski, and Anisa Binti Khumairoh. "APPLICATION FUZZY MAMDANI TO DETERMINE THE RIPENESS LEVEL OF CRYSTAL GUAVA FRUIT." BAREKENG: Jurnal Ilmu Matematika dan Terapan 16, no. 3 (2022): 1087–96. http://dx.doi.org/10.30598/barekengvol16iss3pp1087-1096.

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Crystal guava is one of Indonesia's flora diversity. The rind of the unripe crystal guava fruit is green, and the rind of the ripe crystal guava fruit is yellowish green. However, it is difficult to determine the ripeness of crystal guava due to the similar color of the fruit skin. Determining fruit ripeness is uncertain and therefore requires a way to deal with this uncertainty. One of the methods you can use is fuzzy Mamdani. In this study, the ripeness level of crystal guava is determined using fuzzy Mamdani. Crystal guava fruits fall into four ripeness categories: raw, half ripe, ripe, and

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15

Ida Ayu Made Intan Pujawati, Fitri Kiswandani, I Putu Angga Saputra, I Komang Arsana, and I N. Rai. "Effect of fertilization and flower bud dormancy breaker on yield and fruit quality of crystal guava (Psidium guajava L.)." GSC Biological and Pharmaceutical Sciences 28, no. 2 (2024): 231–36. http://dx.doi.org/10.30574/gscbps.2024.28.2.0291.

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Guava (Psidium guajava L.) crystal variety or often called crystal guava is a type of fruit that has recently become increasingly popular in the community and is highly favored by consumers. The advantages of this guava compared to other guavas are fast fruiting (8 months after planting has started production), small habitus so that the population per hectare is high, the fruit is large with thick pulp, tastes good, fresh, and crunchy, very few seeds only 4-6 per fruit, even many are seedless (seddless), and the appearance of the fruit is attractive. With its various advantages, the crystal gu

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16

Wijaya Putra, Anak Agung Ngurah Dwi Ariesta, and Putu Rima Sintyadewi. "Penambahan Kayu Manis Dan Gula Merah Terhadap Kadar Vitamin C Dan Ic50 Dalam Jus Jambu Biji Merah." Jurnal Ilmu dan Teknologi Pangan (ITEPA) 10, no. 4 (2021): 753. http://dx.doi.org/10.24843/itepa.2021.v10.i04.p20.

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Indonesia as a tropical country has various kinds of fruit varieties. One of the famous fruits in Indonesia is guava. Guava fruit is popular with the public because it has a sweet taste. Ripe guava flesh can be processed into processed products such as jelly, jam, guava flour, fruit salad, fruit soup, chips, fruit juice, and fresh drinks. The benefits of guava fruit are many, such as being able to overcome several types of diseases such as diabetes, hypertension, and cancer. In addition, guava is also useful as an anti-bacterial, anti-fungal, anti-inflammatory, and can maintain skin health. Gu

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17

Mukai, Hiroo, Toshihiko Takagi, Yasuhiro Nakamura, and Tetsuo Suzuki. "722 PB 438 FRUIT QUALITY OF STRAWBERRY GUAVA." HortScience 29, no. 5 (1994): 536e—536. http://dx.doi.org/10.21273/hortsci.29.5.536e.

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Fruit quality of strawberry guava, yellow strawberry guava (Psidium cattleianum Sabine) and red strawberry guava (Psidium cattleianum Sabine var. luidium) was investigated. Fruit weight of yellow strawberry guava ranged from 7.9 to 39.2 g, and that of red strawberry guava ranged from 3.6 to 15.9 g. Yellow strawberry guava was round, and red strawberry guava was ovoid, in fruit shape. strawberry guava fruit had many hard seeds. Yellow and red strawberry guava contained 16 to 137 and 5 to 33 seeds per fruit. Seed of red strawberry guava was bigger than that of yellow strawberry guava. Sucrose, g

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18

Raga, Adalton, Ester Marques de Sousa, Léo Rodrigo Ferreira Louzeiro, Sara Braga e Silva, and Juliana Sanches. "Performance of Anastrepha fraterculus (Wiedemann) (Diptera: Tephritidae) rearing on fruits of two guava varieties under forced infestation." REVISTA CHILENA DE ENTOMOLOGÍA 46, no. 4 (2020): 601–12. http://dx.doi.org/10.35249/rche.46.4.20.06.

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Abstract. Anastrepha fraterculus (Wiedemann) is dominant in the main guava’s crops. Guavas are an important host of A. fraterculus for providing a good performance for the immature and high reproductive capacity. We evaluated the performance of A. fraterculus in two guava varieties related to the fruit physicochemical composition under laboratory conditions. Mature-green guavas of “Tailandesa” (red pulp) and “Kumagai” (white pulp) varieties were exposed to forced infestation by A. fraterculus in laboratory. An additional sample of each variety was submitted to physicochemical analysis. Similar

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19

Kaur, J. Kaur P. Mahal AK Bhatia S. and Zalpouri R. "Characterization of Physical Properties, Bioactive Compounds and Pectin Extraction in Guava (Psidium guajava L.) cv. Punjab Shweta as a Function of Harvest and Maturity Stage." Environmental Science Archives 4, no. 1 (2025): 85–95. https://doi.org/10.5281/zenodo.14851643.

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The main objective of the study was to determine a practical follow-up for the pectin extraction from the whole guava fruit under optimum conditions and to explore the usage of pectin commercially. As guava fruitis available in two different seasons i.e. Rainy (monsoon) and winter respectively. While harvesting, the guavas were procured under different maturity indices viz. Immature green, mature green, over-ripe yellow and infested. So, Pectin was extracted with variation in season and four distinct maturity levels. Extracted pectin undergoes functional characterization and analysis for the b

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20

Meena, Sonam, Sanjay Kumar, Rajesh Kumar Meena, Nikita Divaker, Kriparam Meena, and Rakesh Meena. "Impact of foliar spray of micronutrients and plant growth regulators on growth and yield of Guava (Psidium guajava L.) cv. L-49." International Journal of Environment, Agriculture and Biotechnology 9, no. 6 (2024): 036–39. http://dx.doi.org/10.22161/ijeab.96.6.

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Guava (Psidium guajava L.), Botanically, guava belongs to the family Myrtaceae. Its basic chromosome number is 11 (2n 2x = 22), foliar application is based on the principle that the nutrients are quickly absorbed by leaves and transported to different parts of the plant to fulfil the functional requirement of nutrition. Experiment was carried out at the Horticultural Research Farm-1, Department of Horticulture, Babasaheb Bhimrao Ambedkar University (A Central University), Vidya Vihar, Rae Bareli Road, Lucknow- 226025 (U.P.), India during the year 2020-2021, to study the impact of foliar spray

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Kumar, Aman, Manender Singh, Sushil Sharma, RS Garhwal, Sarita Devi, and Akshay Mehta. "Studies on the Effect of Foliar Application of Different Chemicals on Yield and Physical Characteristics of Guava (Psidium guajava L.) cv. Hisar Safeda." Journal of Advances in Biology & Biotechnology 28, no. 3 (2025): 409–18. https://doi.org/10.9734/jabb/2025/v28i32101.

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Guava (Psidium guajava L.) is an important fruit crop of India. It is typically eaten fresh as a dessert fruit or processed into juice, concentrate, jam, jelly, nectarine, or syrup. Fruits are in higher demand in both domestic and foreign markets, both for fresh consumption and for processing. A field study was carried out at the Experimental Orchard, College of Agriculture, Kaul, Kaithal in the year 2023-2024 on 12 year old guava trees cv. Hisar Safeda to determine the effect of foliar application of different chemicals on yield and quality of guava. Different treatments were taken i.e. T1 :

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22

Singh, Archit, B. K. Singh, Kalyan Barman, and Anand Kumar Singh. "Influence of Maturity Stage on Post-harvest Quality of Guava Cultivars." International Journal of Plant & Soil Science 35, no. 20 (2023): 824–34. http://dx.doi.org/10.9734/ijpss/2023/v35i203875.

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The guava (Psidium guajava L.), a member of the Myrtaceae family and a native of tropical America, was brought to India by the Portuguese in the 17th century. The primary focus lies in comprehending the physiological and biochemical alterations within the fruit, which play a crucial role in understanding metabolic phenomena such as fruit ripening, softening, and overall aging. Additionally, these changes hold significance for shaping commercial procedures and meeting post-harvest demands. It is imperative for the post-harvest management system to strive to deliver the fruit to the market in th

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23

Santos, Carlos Antonio Fernandes, José Mauro da Cunha e. Castro, Flavio de França Souza, et al. "Preliminary characterization of Psidium germplasm in different Brazilian ecogeographic regions." Pesquisa Agropecuária Brasileira 43, no. 3 (2008): 437–40. http://dx.doi.org/10.1590/s0100-204x2008000300020.

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The objective of this work was to characterize 119 accessions of guava and 40 accessions of "araçá" sampled in 35 Brazilian ecoregions, according to the International Union for the Protection of New Varieties of Plants (UPOV) descriptors. The majority of "araçá" accessions presented wide spacing of leaf veins, while guava accessions presented medium to close spacing. Most fruits of "araçá" accessions were classified as small, contrasting with medium to large fruits of guava accessions. Most of "araçá" accessions (91%) presented white flesh fruit color, while 58% of guava accessions presented p

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24

Yadava, Umedi L. "724 PB 462 PHYSICOCHEMICAL PROPERTIES OF GUAVA PRODUCED IN GEORGIA." HortScience 29, no. 5 (1994): 536g—537. http://dx.doi.org/10.21273/hortsci.29.5.536g.

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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 chromame

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25

I Putu Gita Ardiana, I Nyoman Rai, and I Wayan Wiraatmaja. "Physicochemical study of crystal guava fruit (Psidium guajava l. var. crystal) on differences in maturity and storage temperature." Open Access Research Journal of Biology and Pharmacy 7, no. 1 (2023): 043–49. http://dx.doi.org/10.53022/oarjbp.2023.7.1.0013.

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Crystal guava is a type of guava that has a variety of superiority compared to other types of guava so that this type of guava has a fairly high economic value. Just like other fruits, guava is a horticultural commodity that is prone to damage during storage. The purpose of this study was to determine the best level of fruit maturity and storage temperature to maintain the physical and chemical properties of Crystal guava fruit during storage. This research used split plot randomized block design with two factors and three replications. The main factor was storage temperature consist of three

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Pandey, Suprabha, Ishwori Prasad Gautam, Mira Dhakal, Dipendra Ghimire, and Sujata Poudel. "Morphological Characterization of Guava Genotypes Based on Leaf and Fruit Parameters under Mid-hill Conditions of Nepal." Nepalese Horticulture 16, no. 1 (2022): 1–6. http://dx.doi.org/10.3126/nh.v16i1.44999.

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Guava (Psidium guajava L.) popularly known as poor man's apple is one of the common fruit crops cultivated in terai, inner terai and hilly areas of Nepal. There are numerous genotypes available within the country but absence of their proper characterization is impeding guava improvement program The present study was carried out with six guava genotypes (Apple guava, Bangalore, pear shaped, KG-1, Illam Selection and Bari) to investigate morphological characters viz leaf qualitative and fruit qualitative and quantitative characters. The single factor experiment was carried out in randomized comp

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27

Ida, Ayu Made Intan Pujawati, Kiswandani Fitri, Putu Angga Saputra I, Komang Arsana I, and N. Rai I. "Effect of fertilization and flower bud dormancy breaker on yield and fruit quality of crystal guava (Psidium guajava L.)." GSC Biological and Pharmaceutical Sciences 28, no. 2 (2024): 231–36. https://doi.org/10.5281/zenodo.14676699.

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Guava (<em>Psidium guajava</em> L.) crystal variety or often called crystal guava is a type of fruit that has recently become increasingly popular in the community and is highly favored by consumers. The advantages of this guava compared to other guavas are fast fruiting (8 months after planting has started production), small habitus so that the population per hectare is high, the fruit is large with thick pulp, tastes good, fresh, and crunchy, very few seeds only 4-6 per fruit, even many are seedless (seddless), and the appearance of the fruit is attractive. With its various advantages,

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28

Hussein, Shams A., Nazmy A. Abdel Ghany, Ahmed Bondok, and Mohamed A. Nasser. "Evaluating the Efficacy of Essential Oils and Chitosan in Reducing Post-Harvest Decay of Elmamora Winter Guava." International Journal of Research and Innovation in Applied Science X, no. IV (2025): 298–309. https://doi.org/10.51584/ijrias.2025.10040024.

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Guava is a perishable fruit that peaks and spoils quickly after harvest. This study investigates the effects of post-harvest treatments using essential oils, chitosan, and nano-chitosan on guava fruits’ storage potential and quality. The experiment was conducted during the 2023 season using fruits from 14-year-old guava trees on a private farm in El-Qalubia Governorate, Egypt. The treatments included immersing the fruits for 5 minutes in solutions of distilled water (control), moringa oil, lemongrass oil, rosemary oil, marjoram oil, and chitosan at concentrations of 1%, 2%, and nano-chitosan a

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Yadav, Ajay, Nishant Kumar, Ashutosh Upadhyay, et al. "Recent Advances in Novel Packaging Technologies for Shelf-Life Extension of Guava Fruits for Retaining Health Benefits for Longer Duration." Plants 11, no. 4 (2022): 547. http://dx.doi.org/10.3390/plants11040547.

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Guava (Psidium guajava L.) fruit is also known as the apple of tropics, belongs to the family of genus Psidium, and is widely cultivated in tropical zones of the world. Recently, the importance of guava fruit has increased due to its inherent nutritional content, pleasant aroma, excellent flavor, and delicious taste. It is considered an excellent source of nutrients and phytochemicals. Guava is a climacteric fruit that continues to mature or ripen even after harvest, showing an increase in the rate of respiration and metabolic activities within a short period, leading to rapid senescence or sp

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Abreu, José Renato de, Custódio Donizete dos Santos, Celeste Maria Patto de Abreu, Ana Carla Marques Pinheiro, and Angelita Duarte Corrêa. "Ripening pattern of guava cv. Pedro Sato." Food Science and Technology 32, no. 2 (2012): 344–50. http://dx.doi.org/10.1590/s0101-20612012005000052.

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Guava is a fruit with high respiration rates and a very short shelf life. Since information on its respiration pattern is contradictory, the objective was to study the changes occurring in the fruit during ripening and to relate them to the respiration behavior of this fruit. Guavas were picked at the half-ripe stage and stored for 8 days at 22 ± 1 ºC and 78 ± 1% relative humidity. The analyses conducted were: peel and pulp coloration, firmness, total soluble solids (TSS), total titratable acidity (TTA), and ethylene production. According to the results, it was verified that the parameters ana

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Sandeep Gupta, Sandeep Gupta, Vibha Aggarwal Vibha Aggarwal, Manjeet Singh Patterh Manjeet Singh Patterh, and Lovepreet Singh Lovepreet Singh. "Analysis of Physical Damage in Guava Fruits: Impact of Drop Heights, Maturity Stages, and Storage Conditions." International Journal of Advances in Engineering and Management 7, no. 5 (2025): 173–77. https://doi.org/10.35629/5252-0705173177.

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Guava fruit quality depends on postharvest handling. A study of 1,755 guava fruit images under immature, half-matureand mature conditions for different drop hight varying from 15- 45 cm are assessed to check the bruising during storage (15–18°C, 65–70% humidity). ANOVA showed drop height, maturity and storage conditions significantly impacted bruising (p<0.0001). Higher drops and mature fruits bruised more. A Random Forest model accurately predicted damage of guava fruits (high R²).

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Akhbar, Naveed, Umar Farooq, Kashif Akram, Hafeez Ur Rehman, Muhammad Asim Ijaz, and Afshan Shafi. "Impact of season on the Quality Guava concentrate." International Journal of Food and Allied Sciences 2, no. 1 (2016): 15. http://dx.doi.org/10.21620/ijfaas.2016115-22.

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<p>Among fruits, guava (<em>Psidium guajava </em>L.), belonging to the Myrtaceae family, grows well in tropical and subtropical regions. It 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 p

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Zentani, Eman A. "Identification and description of Fruit fly species associated with different hosts in some Tripoli Fruit Orchards." Journal of Misurata University for Agricultural Sciences, no. 01 (October 6, 2019): 338–53. http://dx.doi.org/10.36602/jmuas.2019.v01.01.27.

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The present field study was carried out to identify fruit fly species in Tripoli fruit orchards during 2016 – 2017 seasons by using fruit rearing method. Five hosts were examined in this study namely Guava Psidium guajava L. , Pear Pyrus communis، , Plum Prunus cerasifera, pomegranate Punica granatum and Peach Prunus persica The results revealed that three species of fruit flies that belong to family Tephritidae were identified; the Peach fruit fly, Bactrocera zontana (Saunders) and the Mediterranean fruit fly Ceratitis capitata (Wiedemaan), which were found in all fruit trees examined, and Ba

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Monzon*, Maria, Bill Biasi, Shaojin Wang, Juming Tang, Guy Hallman, and Elizabeth Mitcham. "Radio Frequency Heating of Persimmon and Guava Fruit as an Alternative Quarantine Treatment." HortScience 39, no. 4 (2004): 879C—879. http://dx.doi.org/10.21273/hortsci.39.4.879c.

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The Mexican fruit fly infests many tropical and subtropical fruits, consequently fruits must be treated for quarantine security. Although chemical fumigations are the most common quarantine treatments, interest in using cold and heat treatments has increased due to concerns over environment and human health. Recently, shorter heat treatments such as those provided with radio frequency (RF) energy have been studied on walnuts and various fresh fruits as a possible quarantine treatment. Preliminary studies with a heating block system showed that reaching temperatures of 50 °C with a holding peri

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Sanjaya, Budi, Rahmanta Ginting, and Ihsan Effendi. "Identifikasi Potensi Pengembangan Dan Kelayakan Usaha Komoditi Buah-Buahan Unggulan Agribisnis Di Kota Binjai." AGRISAINS: Jurnal Ilmiah Magister Agribisnis 1, no. 2 (2019): 109–18. http://dx.doi.org/10.31289/agrisains.v1i2.240.

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The production of superior, important and prospective horticultural products in Binjai City during the period 2010-2015 shows a fluctuating pattern. This happened not only in the vegetable commodity, but also in the fruit commodity group. The purpose of this study is to analyze the potential of superior fruit commodities in agribusiness and analyze the level of business feasibility of developing superior commodity commodities in agribusiness in the City of Binjai. Data uses primary and secondary data. The analysis tools used are Location Quotient (production value) and farm feasibility analysi

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Louzeiro, Léo R. F., Adalton Raga, Miguel F. de Souza-Filho, and Laura J. Gisloti. "FRUGIVOROUS FLIES (Diptera: Tephritidae and Lonchaeidae) INTERACTIONS WITH PARASITOIDS AND NEW HOSTS." BRAZILIAN JOURNAL OF AGRICULTURE - Revista de Agricultura 96, no. 2 (2021): 380–87. http://dx.doi.org/10.37856/bja.v96i2.4284.

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Fruits of two cultivars of guava, Psidium guajava L., (‘Tailandesa’ and ‘Kumagai’) and garlic passion fruit, Passiflora tenuifila Killip were collected to evaluate the infestation and co-infestation of frugivorous flies and the associated parasitoids and new hosts. Five species of Tephritoidea were recovered in Tailandesa guavas, three species in Kumagai guavas and three species in garlic passion fruit. This is the first report of a frugivorous fly infesting P. tenuifila. Individualization of the fruit samples was used to determine the co-infestation between Anastrepha spp., Ceratitis capitata

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KUMAR, ANJIL, PAWAN KUMAR YADAV, and ANKIT KUMAR RAI. "STUDIES ON HOLISTIC METHODS TO EXTEND THE SHELF LIFE AND INCREASE THE QUALITY OF GUAVA (PSIDIUM GUAJAVA L.)." Asian Journal of Microbiology, Biotechnology & Environmental Sciences 26, no. 02 (2024): 230–35. http://dx.doi.org/10.53550/ajmbes.2024.v26i02.008.

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The tropical fruit guava (Psidium guajava L.) is renowned for its distinct flavour and health benefits. Guava’s high perishability, however, makes it difficult for the fruit sector to preserve its quality and increase its shelf life. In recent years, researchers have concentrated on creating integrated systems that include multiple pre-harvest, post-harvest, and storage strategies in order to enhance the quality and shelf life of guava. Interventions made prior to harvest are essential to improving guava quality. Improving fruit size, colour, and nutritional value can be accomplished through e

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Bishnoi, Mukesh, Ramesh K. Goyal, Chaman Vats, Vikalp, Aayush Singla, and Sukrampal. "Effect of Pre-Harvest Fruit Bagging on Fruit Quality Characteristics of Different Guava Cultivars during Rainy Season." International Journal of Plant & Soil Science 35, no. 21 (2023): 63–71. http://dx.doi.org/10.9734/ijpss/2023/v35i213946.

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The present investigation was carried out on 6-7 years old grafted guava plants at Guava Demonstration Centre, Bhuna, Haryana, India during the rainy season (2019-20). During the experiment, the fruits of different guava cultivars viz. Hisar Safeda, Hisar Surkha, Allahabad Safeda, and Shweta were bagged with different bagging materials immediately after the fruit set. Results showed that the fruits bagged with blue polythene exhibited maximum fruit volume (113.96 ml) and organoleptic score (8.8), while the minimum (95.30 ml and 6.3, respectively) values were observed in the control. The highes

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Alcantara-Licudine, Jocelyn P., Ngoc Lan Bui, Qing X. Li, Grant T. McQuate, and Steven L. Peck. "Method for Determination of Xanthene Dyes in Guava Fruits and Its Application in a Field Dissipation Study." Journal of AOAC INTERNATIONAL 83, no. 3 (2000): 563–68. http://dx.doi.org/10.1093/jaoac/83.3.563.

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Abstract Xanthene dyes, i.e., phloxine B and uranine or phloxine B alone, are phototoxic to tephritid fruit flies infesting guava fruits. An analytical method was developed for determination of residues of these dyes used in bait solutions for suppression of the tephritid fruit fly population in guava fruits. The procedure involved solvent extraction, anionexchange cleanup, and determination by liquid chromatography or capillary zone electrophoresis. The dyes were extracted from 50 g guava fruit at 45°C with 400 mL methanol–acetonitrile (1 + 1) and 5 g magnesium oxide added as an alkaline and

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Dagninet, Yeshiwas, and Mekonnen Alemayehu. "Comparative study of the antioxidant and antibacterial activities of two guava (Psidium guajava) fruit varieties cultivated in Andasa Horticulture Site, Ethiopia." Chemistry International 4, no. 3 (2018): 154–62. https://doi.org/10.5281/zenodo.1475371.

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This investigation was carried out to evaluate the levels of phytochemicals and antioxidant potential as well as antibacterial activity of the two varieties of guava (Psidium guajava) fruit collected from Andasa horticulture site, Ethiopia. The antioxidant potential for guava fruit extracts was assessed using different in-vitro antioxidant assays, namely reducing power, Folin-Ciocalteu (F-C) assay and aluminum chloride methods. Overall, the white flesh guava fruit exhibited the highest levels of TPC, TFC and reducing power than the pink flesh guava. The mg/100g of AEAC (FRAP assay), AEAC (PMA)

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Afroz, Shaik, Saket Mishra, and Vijay Bahadur. "Impact of Nutrient Application and Bagging on Development and Quality of Guava (Psidium guajava L.)." International Journal of Plant & Soil Science 35, no. 18 (2023): 857–64. http://dx.doi.org/10.9734/ijpss/2023/v35i183351.

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Guava is a tropical fruit known for its unique flavor and nutritional benefits. Guava is also recognized for its potential health benefits, including improved digestion and immune system support. The benefits of using calcium nitrate and potassium sulphate spraying in guava includes improved fruit size, enhanced nutrient uptake, increased fruit firmness, and better overall plant health. Calcium nitrate promotes cellular development and strengthens cell walls, while potassium sulphate along with bagging aids in fruit development and improves water uptake. These sprays can result in larger, firm

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Ashutosh Pathak, Desh Deepak Panday, Salman Ahmad Khan, et al. "A Comprehensive Examination About Guava: Assessment of Guava's Medical Effects." Journal of Science Innovations and Nature of Earth 5, no. 1 (2025): 12–15. https://doi.org/10.59436/jsiane.295.2583-2093.

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Guava (Psidium guajava L.) is a tropical fruit indigenous to region of South America. This plant mainly relates to the Myrtaceae family as well-known plant. Guava is a more nutritious alternative since, unlike the rest of the fruit, it is not chemically processed. Guava is widely known for its culinary value. Around the world, it has commonly been utilized as a homoeopathic medicine to cure a wide range of illnesses. Tannins, quercetin, ursolic acid, saponins, lectins, beta-sitosterol, guajanoic acid, carotenoid, amritoside and uvanol are some of the useful chemical constituents in guava. Amon

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Daraghmah, Fayez Sati, and Rami Sa'd. "Improving the Quality and Shelf Life of Guava Fruits Using 1-Methylcyclopropene." Asian Food Science Journal 22, no. 5 (2023): 35–45. http://dx.doi.org/10.9734/afsj/2023/v22i5635.

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Storage of guava fruits by using refrigerators as post-harvest treatment is commercially acceptable but is expensive, especially in developing countries. So, the present investigation was carried out with the objective to compare the efficacy of 1-MCP and their most effective concentrations for the shelf-life enhancement of guava fruits without any deterioration in fruit quality in the winter season at both cold and room-temperature storage conditions. Horticultural mature guava fruits were treated with 150, 300, and 600 ppb, and then stored at room temperature at 21°C, RH 45%, or cold storage

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Salazar-Mendoza, Paolo, Ivan Peralta-Aragón, Ladislao Romero-Rivas, Jordano Salamanca, and Cesar Rodriguez-Saona. "The abundance and diversity of fruit flies and their parasitoids change with elevation in guava orchards in a tropical Andean forest of Peru, independent of seasonality." PLOS ONE 16, no. 4 (2021): e0250731. http://dx.doi.org/10.1371/journal.pone.0250731.

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Lower elevations are generally thought to contain a greater abundance and diversity of insect communities and their natural enemies than higher elevations. It is less clear, however, how changes in seasons influence this pattern. We conducted a 2-year study (2013‒2014) in guava orchards located in a tropical Andean forest of Peru to investigate differences in fruit flies (Diptera: Tephritidae) and their parasitoid communities at two elevations and over two seasons. Fruit fly traps were installed, monitored, and guava fruits were sampled from eight orchards at low (800–950 m above sea level) an

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Silva, Marlon Jocimar Rodrigues da, Marco Antonio Tecchio, Sofia Domiciano, Sarita Leonel, and Rodrigo Issa Balestrero. "Phenology, yield and fruit quality of 'Paluma' guava tree at different pruning times." Ciência e Agrotecnologia 40, no. 3 (2016): 317–25. http://dx.doi.org/10.1590/1413-70542016403033315.

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ABSTRACT Pruning guava trees at different times is an important management tool that allows year-long staggering of fruit production. In this context, this study aimed to evaluate the phenological characteristics, yield and fruit quality of the 'Paluma' guava tree at different pruning times in Botucatu, SP. The study used a completely randomized design with four treatments, four replicates and a useful experimental plot plant. The treatments consisted of four different pruning times, August 27, September 11, September 26 and October 11. The following phenological phases were evaluated: branch

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Tariyani, John Alfred Patty, and Victor George Siahaya. "IDENTIFICATION OF FRUIT FLY (Bactrocera spp) IN CHILI, BITTER MELON, GUAVA AND GUAVA BOL IN THE AMBON CITY." AGROLOGIA VOL. 2 NO. 1 (April 1, 2013): 73–85. https://doi.org/10.5281/zenodo.1125200.

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Fruit flies (Diptera: Tephritidae) are important pests of horticultural crops with the intensity of their attacks can achieve 100%. The control by quarantine regulations and the use of attractants will be more successful when the information about the species that attack horticultural crops has been known clearly. This study aimed to identify the species of fruit fly that attack pepper (Capsicum annum), bitter melon, guava and guava bol and to know the number and sex ratio of fruit fly pests. The method used was the survey methods, by taking/collecting pepper, bitter melon, guava and guava bol

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Mwangi, Kennedy T., and Stacy M. Ngila. "Evaluation of the shelf life of guava (psidium guajava) stored in a modified scoria evaporative cooler with organic treatments." Material Science & Engineering International Journal 8, no. 2 (2024): 33–37. http://dx.doi.org/10.15406/mseij.2024.08.00233.

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Guava (Psidium guajava) is a tropical fruit that is highly nutritious but highly perishable. The high perishability rate of the fruit is a clear indication that this fruit requires good post-harvest handling and preservation techniques to prolonging its shelf life. Evaporative cooling technology has been widely adopted for proper storage of perishable products, especially fruits and vegetables. This research was conducted with an objective of evaluating the shelf life of guavas stored in a scoria evaporative cooler in combination with neem extract treatment and beeswax treatment. A portion of

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Keith, Lisa M., Maile E. Velasquez, and Francis T. Zee. "Identification and Characterization of Pestalotiopsis spp. Causing Scab Disease of Guava, Psidium guajava, in Hawaii." Plant Disease 90, no. 1 (2006): 16–23. http://dx.doi.org/10.1094/pd-90-0016.

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Guava is one of the most widely grown plants in the tropics; however, it is affected by many fruit rot diseases. Fruit diseases decrease the marketability of fresh fruit and fruit for processing. A survey of scab disease was conducted at the USDA/ARS Tropical Plant Genetic Resource Management Unit in Hilo, HI, where more than 50 accessions of guava are grown. Symptoms observed were gray/light brown lesions surrounded by dark brown borders on leaves and brown, raised, corky, necrotic lesions on the exocarp of fruit which progressed as the fruits matured. Seventeen isolates from infected fruit,

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DEMİREL, Nihat. "Infestation rates of Mediterranean fruit fly [Ceratitis capitata (Wiedemann) (Diptera: Tephritidae)] on common guava (Psidium guajava L.) fruits." Mustafa Kemal Üniversitesi Tarım Bilimleri Dergisi 28, no. 3 (2023): 649–57. http://dx.doi.org/10.37908/mkutbd.1326527.

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The study was conducted to determine infestation rates of medfly on common guava, Psidium guajava L. (Myrtaceae), fruits in Hatay province of Türkiye. During the study, a different number of the common guava fruits were collected at University of Hatay Mustafa Kemal Research Center in Field 49. They were brought to the laboratory, placed in three plastic container, and each container put into three different mesh screen cages at room temperature. For each of the sampling year, the adults of medfly emerging from the infested fruits were counted in a three-mesh screen cages. Additionally, medfly

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Daya S Singh, Mohan Singh, Pratibha Parihar, and Ravi Agrawal. "Optimisation of Feed Trough Angle and Separating Trough Angle for best grading efficiency of Zero energy Multi Fruit Grader." Journal of Agricultural Engineering (India) 41, no. 2 (2004): 1–6. http://dx.doi.org/10.52151/jae2004412.1073.

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The Guava grader was converted into multiple fruit grader and tested on five levels of inclination angle of feed trough (18.06, 19.42, 20.82, 22.17 and 23.50°) and separating trough (11.83, 12.65, 13.45, 14.27 and 15.08°). Variation of grading efficiency with different separating trough angle at fixed feed trough angles was studied. Over all grading efficiency was 93 % for mosambi, 95.70 % for guava and 90 % for orange. Optimum feed trough angle was found as 20.82 degree and separating trough angle as 14.27° for guava and mosambi. For orange, the optimum feed trough and separating trough angle

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