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Relevant bibliographies by topics / Guava pulp

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Journal articles

Academic literature on the topic 'Guava pulp'

Author: Grafiati

Published: 4 June 2021

Last updated: 15 February 2022

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Journal articles on the topic "Guava pulp"

1

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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2

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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3

Sucheta, Sucheta, Rakesh Gehlot, and Saleem Siddiqui. "Standardization of mixed fruit cheese from Guava (Psidiumguajava cv. Hisar Safeda) and Mango (Mangiferaindica var. Safeda) and its quality evaluation during storage." Journal of Applied and Natural Science 9, no. 2 (2017): 791–95. http://dx.doi.org/10.31018/jans.v9i2.1277.

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The present investigation was carried out to prepare fruit cheese, a fruit confectionery prepared by combining fruit pulp with sugar, pectin and acid from blended fruit pulp of guava (Psidiumguajava) and mango (Mangiferaindica). The storage studies of mixed fruit cheese packed in HDPE bags showed significant changes in chemical properties during three months storage. Total sugars, reducing sugars and browning increased significantly from 66.8 to 68.7 %, 21.1 to 23.4 % and 0.25 to 0.37, while carotenoids and total phenols decreased significantly from 1.2 to 0.7 mg/100g and 39.1 to 35.2 mg/100g

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4

Queiroz Nazareno, Lailla Sabrina, Ana Karolina De Oliveira Sá Acevedo, and Edvaldo Renner Da Costa Cardoso. "Characterization and quality assessment of frozen tropical fruit pulp." REVISTA AGRO@MBIENTE ON-LINE 13 (December 6, 2019): 287. http://dx.doi.org/10.18227/1982-8470ragro.v13i0.5559.

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Given the increase in the production, commercialization andconsumption of fruit pulp in southwest Piauí state (PI), Brazil, research is needed to gain information on the composition of products already on the market. As such, this study aimed to assess the quality of fruit pulp based on standards established by current legislation. The pulps studied were acerola, cajá, cupuaçu, guava and passion fruit, which were thawed and homogenized. The samples were stored with three replications and the following assessed: total soluble solids (TSS), tritratable acidity (TA), pH and total vitamin C. The T

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5

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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6

Hakim, Eka Astari, Mars Khendra Kusfriyadi, and Agnescia Clarissa Sera. "PENGARUH SUMBER TANNIN TERHADAP KADAR PROTEIN DAN DAYA SIMPAN TELUR PINDANG." JURNAL RISET GIZI 7, no. 2 (2019): 97–102. http://dx.doi.org/10.31983/jrg.v7i2.4695.

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Backgroung : Pindang eggs are traditional egg-processed products using tanneries that will denaturing the egg proteins. Guava leaves, tea pulps, shallot skin and onion skin are comionly used for making pindang eggs as they contain tannin.Objective : This study aimed to analyze the effect of tannin sources on protein content and shelf life of pindang eggs.Method : This study used an experimental method with a Completely Randomized Design (CRD) design to examine the difference between tannin using guava leaves, shallot skin, tea pulp, bombay onion skin with 6 times of repetition. Protein content

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7

Cavalini, Flavia Cristina, Angelo Pedro Jacomino, Michele Antonio Lochoski, Ricardo Alfredo Kluge, and Edwin Moisés Marcos Ortega. "Maturity indexes for 'Kumagai' and 'Paluma' guavas." Revista Brasileira de Fruticultura 28, no. 2 (2006): 176–79. http://dx.doi.org/10.1590/s0100-29452006000200005.

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Harvest time is one of the main factors related to guava fruit postharvest losses. It is subjectively determined by fruit size and skin color, without any consensual standardization among the growers. The use of maturity indexes enables growers to know the ideal harvest time according to each market situation. The objective of this work was to determine the maturity indexes to identify the harvest time for guava fruit cv. Kumagai and Paluma. Skin color, fruit firmness, soluble solids, titratable acidity, ratio and ascorbic acid were analyzed. The most adequate maturity indexes for 'Kumagai' gu

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8

Santana, Elisson Alves, Deisiele Diniz Lima, Clériton Souza, Acácio Figueiredo Neto, Ítalo Herbert Lucena Cavalcante, and Karla dos Santos Melo De Sousa. "Post-harvest storage of ‘Paluma’ guavas produced by plants fertirrigated with nitrogen and biofertilizer." Comunicata Scientiae 11 (May 13, 2020): e3221. http://dx.doi.org/10.14295/cs.v11i0.3221.

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The association between mineral fertilizer and biofertilizers can contribute to guavas quality. An experiment was carried out in order to assess, over the days, 'Paluma' guavas physical-chemical quality in function of nitrogen fertilizer and biofertilizer doses. It was adopted a randomized blocks with treatments distributed in a factorial 5 x 2 x 5 referring to evaluation days post-harvest (0, 3, 6, 9 and 12), nitrogen fertilization (50 and 100% culture recommendation) and application of bovine biofertilizer doses by fertigation (0.0, 2.5, 5.0, 7.5 and 10.0%). The physical-chemical quality of

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9

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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10

Mahawar, Manoj Kumar, Kirti Jalgaonkar, Bhushan Bibwe, Tushar Kulkarni, Bharat Bhushan, and Vijay Singh Meena. "Optimization of mixed aonla-guava fruit bar using response surface methodology." Nutrition & Food Science 48, no. 4 (2018): 621–30. http://dx.doi.org/10.1108/nfs-09-2017-0189.

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Purpose This paper aims to optimize the quantum of aonla pulp that could be mixed with guava pulp to make a nutritional rich fruit bar. The developed fruit bar will not only help in the improvement of processing value of both Guava and underused but highly nutritional Aonla but also serve the purpose of improvement in nutritional status of consumers. Design/methodology/approach Response surface methodology (RSM) using Box–Behnken design was used with the process variables as aonla and guava pulp ratio, PR (30:70, 40:60, 50:50); pectin concentration, PC (0, 0.15, 0.30%); and drying temperature,

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