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Journal articles on the topic 'Guava pulp'

Author: Grafiati

Published: 4 June 2021

Last updated: 15 February 2022

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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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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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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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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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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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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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11

Brekke, J. E., H. J. P. Redelinghuys, P. A. Torline, I. Weinert, A. J. Viljoen, and P. J. van Wyk. "ENZYME TREATMENT AND CONCENTRATION OF GUAVA PULP." Acta Horticulturae, no. 194 (December 1986): 229–40. http://dx.doi.org/10.17660/actahortic.1986.194.25.

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12

Pires, Patricia Daniela da Silva, Josué Sant’ Ana, and Luiza Rodrigues Redaelli. "Can Anastrepha fraterculus larval feeding influence chemotaxis and parasitism of Diachasmimorpha longicaudata and Aganaspis pelleranoi?" Bulletin of Entomological Research 111, no. 5 (2021): 560–67. http://dx.doi.org/10.1017/s0007485321000249.

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AbstractAnastrepha fraterculus (Diptera: Tephritidae) is a major barrier to fruit production and exportation. In Brazil, the native parasitoid Aganaspis pelleranoi (Hymenoptera: Figitidae) and the exotic parasitoid Diachasmimorpha longicaudata (Hymenoptera, Braconidae) stand out as biological control agents. Knowledge of the factors that affect interactions among parasitoids, A. fraterculus, and host fruits may enhance the use of these agents in biological control programmes. This study evaluated the chemotaxis and parasitism of A. pelleranoi and D. longicaudata females reared on A. fraterculu

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Shabbir, Hassan, Tusneem Kausar, Sobia Noreen, et al. "In Vivo Screening and Antidiabetic Potential of Polyphenol Extracts from Guava Pulp, Seeds and Leaves." Animals 10, no. 9 (2020): 1714. http://dx.doi.org/10.3390/ani10091714.

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The present study investigates the antidiabetic potential of polyphenol extracts purified from guava pulp, seeds and leaves using an in vivo experiment on albino rats. The polyphenols from guava pulp, seeds and leaves were extracted using methanol solvent and the sonication method while being evaluated by total phenolic contents and radical scavenging activity assay. The proximate composition of powders revealed that ash, protein and total sugars were significantly (p < 0.05) higher in leaves and seeds, while vitamin C was highest in pulp. Total phenolic and antioxidant activities were high

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Yadav, Suman K., D. K. Sarolia, S. Pilania, J. S. Gora, and D. K. Singh. "Organoleptic Evaluation of Preserved Guava Pulp during Storage." International Journal of Current Microbiology and Applied Sciences 6, no. 6 (2017): 950–55. http://dx.doi.org/10.20546/ijcmas.2017.606.111.

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15

Lima, Nhaiara Monteiro de Farias, Camila de Araújo Holanda, Gizele Almada Cruz, Lívia Gabrielle Maciel Sales, Laura Maria Bruno, and Juliane Döering Gasparin Carvalho. "Development of Kefir from goat milk added by guava pulp." Research, Society and Development 9, no. 7 (2020): e468973943. http://dx.doi.org/10.33448/rsd-v9i7.3943.

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Goat milk may be an alternative to cow milk to people that suffer from allergic conditions, besides presenting high digestibility. Among dairy products, fermented milk is one of the most consumed. In this category, Kefir is a fermented milk that presents functional properties. Therefore, this laboratory research aimed to obtain Kefir from goat milk added by different guava pulp concentrations (0, 5, 15 and 25 %) and evaluate its physicochemical, microbiological and sensorial characteristics through quantitative data. Data obtained from microbiological analysis evidenced food safety for consume

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16

Corrêa, Luiz Claudio, Carlos Antonio F. Santos, Fabio Vianello, and Giuseppina Pace P. Lima. "Antioxidant content in guava (Psidium guajava) and araçá (Psidium spp.) germplasm from different Brazilian regions." Plant Genetic Resources 9, no. 3 (2011): 384–91. http://dx.doi.org/10.1017/s1479262111000025.

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Guava (Psidium guajava) and araçá (Psidium spp.) plants are important for the Brazilian economy, as their fruit is both accepted by the consumers, and makes a beneficial contribution to the human diet thanks to their content in vitamin C, carotenoids and phenolic compounds. Here, we report the content in the fruit of free ascorbic acid, lycopene, β-carotene, flavonoids and phenolic compounds, and the total antioxidant activity present in a collection of guava and araçá accessions curated at the Embrapa Semiarido germplasm bank. Guava fruits with a red-coloured pulp flesh contained a significan

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17

Srivastava, Suchi, D. R. Modi, and S. K. Garg. "Production of ethanol from guava pulp by yeast strains." Bioresource Technology 60, no. 3 (1997): 263–65. http://dx.doi.org/10.1016/s0960-8524(97)00019-9.

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18

Peng, Jian, Chunyan Yue, Kai Qiu, et al. "Protective Effects of Guava Pulp on Cholestatic Liver Injury." ISRN Hepatology 2013 (November 17, 2013): 1–11. http://dx.doi.org/10.1155/2013/601071.

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Background. Cholestatic liver injury is a leading cause of chronic liver diseases involved with oxidative stress changes and inflammation; thus, antioxidant and anti-inflammation compound-rich guava may play a pivotal role in protecting against the cholestatic liver damages. Our aims for this study are to determine whether guava pulp (GP) has protective effects on cholestatic liver injury-induced mouse model and on interleukin-6 (IL-6) mediated proliferation of QBC939 cholangiocarcinoma cell line. Methods. Mice were induced to cholestatic liver damage by left and median bile duct ligation (LMB

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Oliveira, Ágda Malany Forte de, Railene Hérica Carlos Rocha de Araújo, Kalinny Araújo Alves, et al. "Active packaging using Scenedesmus sp. and agar delays maturity and maintains post-harvest quality of 'Paluma' guavas." MAY 2021, no. 15(05):2021 (May 10, 2021): 703–7. http://dx.doi.org/10.21475/ajcs.21.15.05.p3011.

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The use of new technologies is important for the preservation of guava, especially in reaching long-distance markets, being indispensable to associate storage techniques to increase the durability of fresh fruit. We evaluated the efficiency of edible coatings based on agar and Scenedemus sp. on the quality and post-harvest conservation of 'Paluma' guava. The experiment consisted of a randomized design with four replicates. The treatments (T) were composed of mixing concentrations between agar and Scenedesmus sp.: A: (0% + 0%); B: (0% + 0.5%); C: (0% + 1%); D: (0% + 2%); E: (3% + 0%); F: (3% +

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Diniz, Renata Silva, Jane Sélia dos Reis Coimbra, Marcio Arêdes Martins, et al. "Physical Properties of Red Guava (Psidium guajava L.) Pulp as Affected by Soluble Solids Content and Temperature." International Journal of Food Engineering 10, no. 3 (2014): 437–45. http://dx.doi.org/10.1515/ijfe-2012-0250.

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Abstract Physical properties of fluid and semisolid foods, such as density and rheological behavior, must be carefully taken into account on designing unit operations for the processing of such kind of products. In this work, a rotational rheometer of concentric cylinders was used to evaluate the rheological behavior of red guava pulp (Psidium guajava L.), with different soluble solids content (5, 10, and 15°Brix), at four temperatures (10, 30, 50, and 70°C). Also density data were obtained using pycnometry. Models were fitted to the obtained experimental data, in order to mathematically repre

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Maria Luiza de Oliveira Germano, Antônia, Emanuel Neto Alves de Oliveira, Bruno Fonsêca Feitosa, Wisla Kívia de Araújo Soares, and Francisco Lucas Chaves Almeida. "Candies in mixed mass of guava and mango type mariola: development and characterization." DESAFIOS - Revista Interdisciplinar da Universidade Federal do Tocantins 8, no. 2 (2021): 76–82. http://dx.doi.org/10.20873/uftv8-10259.

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Fruit waste is minimized by making different types of candies. The mass bulk candies can be nutritionally enriched by mixing fruits such as guava and mango. Thus, the objective was to develop candies in a mixed mass of guava and mango type mariola, as well as to evaluate the physical-chemical characteristics and sensory acceptance. Three mass candies were made, differentiated by the concentrations of guava and mango pulp. The physical-chemical characteristics, sensory acceptance, Acceptability Index, General Acceptability and buy intention were analyzed. The data obtained were treated with Ana

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Yadav, Suman Kumari, D. K. Sarolia Shalini Pilania, and H. R. Meena L.N. Mahawer. "Studies on Keeping Quality of Preserved Guava Pulp during Storage." International Journal of Current Microbiology and Applied Sciences 6, no. 3 (2017): 1235–42. http://dx.doi.org/10.20546/ijcmas.2017.603.142.

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T.N., Balamohan, and Kala B. "Effect of pruning levels and growth regulator application on guava (Psidium guajava l.) cv. Lucknow – 49 for high yield and quality." Annals of Plant Sciences 8, no. 3 (2019): 3510. http://dx.doi.org/10.21746/aps.2018.8.3.2.

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A field experiment to standardize the levels of pruning and growth regulator application in guava (Psidium guajava L.) cv. Lucknow-49 was undertaken at Horticultural College and Research Institute, Periyakulam during 2016-2017. The experiment consists of seven different levels of pruning and growth regulator application and the treatments were imposed on two years old trees. The result of the experiment revealed that, the treatment T5 (Light pruning + Paclobutrazol application) recorded the highest mean fruit weight, fruit length, fruit circumference, fruit pulp weight. Major objective of cano

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Oliveira, Leilanne Márcia Nogueira, Larissa Morais Ribeiro da Silva, Ana Cristina Silva de Lima, et al. "Characterization of rutin, phenolic compounds and antioxidant capacity of pulps and by-products of tropical fruits." Research, Society and Development 9, no. 4 (2020): e42942812. http://dx.doi.org/10.33448/rsd-v9i4.2812.

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In recent years the consumption of tropical fruits has increased, mainly due to their health benefits. This study aimed to identify and quantify the content of rutin using high performance liquid chromatography (HPLC) and other bioactive compounds in the pulp and in the by-products of tropical fruits from Brazil (acerola, guava, mango and caja-umbu). The levels of total polyphenols (Folin-Ciocaulteau), yellow flavonoids, anthocyanins and total antioxidant activity (ABTS method) were also analyzed. The results shows the large amount of bioactive compounds found in by-products, that have benefic

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Maciel, Roberta M. G., Marcos R. A. Afonso, José M. C. da Costa, Leandro S. Severo, and Natália D. de Lima. "Mathematical modeling of the foam-mat drying curves of guava pulp." Revista Brasileira de Engenharia Agrícola e Ambiental 21, no. 10 (2017): 721–25. http://dx.doi.org/10.1590/1807-1929/agriambi.v21n10p721-725.

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ABSTRACT In foam-mat drying, the liquid food is foamed by the addition of a foaming agent, for example, albumin. The aim of this study was to evaluate the adjustment of mathematical models to foam mat drying curves of guava pulp. The fits were evaluated using samples with 4 and 8% albumin (m m-1) and drying temperatures of 75, 80 and 85 °C. The samples were placed on aluminum trays. Drying was carried out in a tray dryer. The Lewis, Page, Midilli and Logarithmic models were fitted to the experimental data and evaluated based on the coefficient of determination (R2), root-mean-square error (RMS

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HARNANAN, S. W., S. TEJINDER, and G. S. BAINS. "EFFECT OF PROCESSING, PRESERVATION AND STORAGE ON RHEOLOGY OF GUAVA PULP." Journal of Texture Studies 32, no. 4 (2001): 271–84. http://dx.doi.org/10.1111/j.1745-4603.2001.tb01048.x.

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NATH, N., SIDDALINGU, and S. RANGANNA. "Heat transfer characteristics and process requirements of hot-filled guava pulp." International Journal of Food Science & Technology 18, no. 3 (2007): 317–26. http://dx.doi.org/10.1111/j.1365-2621.1983.tb00274.x.

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Yadav, SK, DK Sarolia, V. Singh, S. Pilania, and G. Chand. "Quality of guava products (squash, RTSand jam) prepared from preserved pulp." Journal of Agriculture and Ecology 02, no. 02 (2016): 11–16. http://dx.doi.org/10.53911/jae.2016.2202.

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Santos, Carlos Antonio Fernandes, Luiz Cláudio Corrêa, and Soniane Rodrigues da Costa. "Genetic divergence among Psidium accessions based on biochemical and agronomic variables." Crop Breeding and Applied Biotechnology 11, no. 2 (2011): 149–56. http://dx.doi.org/10.1590/s1984-70332011000200007.

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Sixty-nine Psidium accessions collected in six Brazilian states were analyzed by two non-hierarchical clustering methods and principal components (PC), to provide orientation for breeding programs. The variables ascorbic acid, β-carotene, lycopene, total phenols, total flavonoids, antioxidant activity, titrable acidity, soluble solids, total soluble sugars, moisture content, lateral and transversal fruit diameter, fruit pulp and seed weighs, and plant fruit number and weight were analyzed. Specific groups were observed for the araçazeiros accessions, by the Tocher and the k-means methods, as w

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Barion, Gabriela Cristina, Ana Carolina Pelaes Vital, Paula Toshimi Matumoto-Pintro, and Cássia Inês Lourenzi Franco Rosa. "Influence of glucomannan edible coating in guava quality during storage." Research, Society and Development 9, no. 10 (2020): e2639108432. http://dx.doi.org/10.33448/rsd-v9i10.8432.

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Guava (Psidium guajava) is a highly perishable fruit and is considered as climacteric. Therefore, some alternatives are studied to prolong post-harvest conservation, one of them being the application of edible coatings, which are based on polysaccharides. The objective of this study was to evaluate the post-harvest conservation of uncoated (control – T0) guavas and with edible coating containing 0.5% (T0.5) and 1.0% (T1.0) of konjac glucomannan. The fruits were immersed in the solutions and stored under refrigeration at 4 ° C for analysis at 7 and 15 days of storage. The main parameters evalua

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Fachi, L. R., E. L. S. Garbugio, A. F. N. Ferreira, R. F. C. Machado, and W. Krause. "Quality and correlation of physical and chemical parameters of goiaba cultivar fruits." Scientific Electronic Archives 11, no. 4 (2018): 36–40. http://dx.doi.org/10.36560/1142018540.

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The guava (Psidium guajava L.) is a fruit plant that is widely distributed in Brazil. In the state of Mato Grosso, the culture adapted well in an irrigated system, however, there are still few studies related to the quality of the fruits produced in the state. In this way the objective of this work was to evaluate the physical and chemical characteristics of guava fruits cultivated in the region of Tangará da Serra - MT and establish the correlation between these characteristics. A randomized complete block design with three cultivars (Rica, Ogawa and Paluma) was used, four replications with s

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Maciel, Roberta M. G., Marcos R. A. Afonso, José M. C. da Costa, and Tayla M. R. Araújo. "INFLUENCE OF ALBUMIN ON GUAVA PULP POWDER OBTAINED BY FOAM-MAT DRYING." Engenharia Agrícola 40, no. 3 (2020): 388–95. http://dx.doi.org/10.1590/1809-4430-eng.agric.v40n3p388-395/2020.

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Viana, Letícia Fleury, Adriana Rodrigues Machado, Anna Izabella Prado Moraes, Cláudia Leite Munhoz, Adriana Régia Marques de Souza, and Márcio Caliari. "The reusing technology of guava peel, pulp and core for cookies elaboration." Brazilian Journal of Development 6, no. 7 (2020): 47219–30. http://dx.doi.org/10.34117/bjdv6n7-381.

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Joseph, Serlene, Manish K. Chatli, Ashim K. Biswas, and Jhari Sahoo. "Efficacy of pink guava pulp as an antioxidant in raw pork emulsion." Journal of Food Science and Technology 51, no. 8 (2012): 1492–500. http://dx.doi.org/10.1007/s13197-012-0668-1.

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Soares-Colletti, Ana Raquel, and Silvia de Afonseca Lourenço. "Effect of temperature, wetness duration and cultivar on the development of anthracnose in guava fruits." Summa Phytopathologica 40, no. 4 (2014): 307–12. http://dx.doi.org/10.1590/0100-5405/1988.

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The development of a large number of postharvest diseases is closely associated with fruit ripeness. Environmental conditions may affect both the pathogen development and the fruit ripening rate. The aim of this study was to determine the most favorable temperature and wetness duration to the development of anthracnose in guava fruits. Cultivars 'Kumagai' (white pulp) and 'Pedro Sato' (red pulp) were inoculated with a conidial suspension of Colletotrichum gloeosporioides and C. acutatum and incubated at constant temperature ranging from 10 to 35ºC and wetness duration of 6 and 24 hours. Diseas

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Cruz, Eduardo, and Héctor Deras. "Colecta de frutales tropicales en El Salvador." Agronomía Mesoamericana 11, no. 2 (2006): 97. http://dx.doi.org/10.15517/am.v11i2.17320.

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The objective of this study was to collect, characterize and establish fruit collections of: Pouteria sapota (zapote), Manilkara zapota (níspero), Psidium sp. (guava), Spondias sp. (jocote), and Mammea americana (mamey apple). Exploration and collecting tours in several zones with a high potential for the cultivation of these fruits were undertaken. Collection site and characterization of the germplasm information was obtained. Weigth, length, diameter, germination percentage, number of seeds, flavor and color of pulp, form of the fruit, color of shell, presence of pests and diseases, and brom

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Nandi, P., D. Roy, B. Ghosh, and S. Kundu. "Effect of bending of shoots on flowering, yield and quality of guava cv. Khaja." Journal of Applied and Natural Science 9, no. 3 (2017): 1365–68. http://dx.doi.org/10.31018/jans.v9i3.1368.

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The study of the effect of bending of shoots in different months in guava cv. Khaja was carried out at Horticulture Research Station, Mondouri of Bidhan Chandra Krishi Viswavidyalaya to find out suitable bending time for improving flowering, yield and quality of guava. The experiment consists of seven treatments with three replications in a randomised block design. The different treatments were bending in October (T1), November (T2), March (T3), April (T4), May (T5), June (T6) and untreated control (T7). Bending in June (T6) resulted early emergency of new shootlet (15.0 days), flower in

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García-Rivera, Lina María, Henry Alexander Váquiro-Herrera, and José Fernando Solanilla-Duque. "Physicochemical characterization and nutritional composition analysis of pineapple guava at three different ripening stages." Agronomía Colombiana 34, no. 2 (2016): 217–27. http://dx.doi.org/10.15446/agron.colomb.v34n2.56030.

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Pineapple guava (Acca sellowiana [O. Berg] Burret) is a fruit with export and production potential in Colombia. However, there are few reports about its composition concerning physiological behavior throughout the different ripening phases. Intending to confront this situation, a study was proposed in order to evaluate the physicochemical properties and the nutritional composition of pineapple guava fruits in three different phases of ripening, determined by the weeks elapsed after anthesis, considering it undeveloped for week 17 (W17), ripe for week 20 (W20) and overripe from week 21 (W21). P

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Patel, Hemali H., and Bijal K. Amin. "Formulation and Standardization of Different Milk Ice-Cream Fortified with Pink Guava Pulp." International Journal of Dairy Science 10, no. 5 (2015): 219–27. http://dx.doi.org/10.3923/ijds.2015.219.227.

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Singh, Ajit Kumar, V. R. Sagar, Shalini G. Rudra, S. K. Singh, and Sunil Pabbi. "Influence of Pasteurization Methods on Nutritional Quality of Guava Pulp and Grape Juice." International Journal of Current Microbiology and Applied Sciences 9, no. 4 (2020): 590–98. http://dx.doi.org/10.20546/ijcmas.2020.904.072.

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Cabral, R. A. F., J. Telis-Romero, V. R. N. Telis, A. L. Gabas, and J. R. D. Finzer. "Effect of apparent viscosity on fluidized bed drying process parameters of guava pulp." Journal of Food Engineering 80, no. 4 (2007): 1096–106. http://dx.doi.org/10.1016/j.jfoodeng.2006.09.002.

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Hansen, James D., and Jennifer L. Sharp. "Thermal Death of Third Instars of the Caribbean Fruit Fly (Diptera: Tephritidae) Treated in Different Substrates." Journal of Entomological Science 35, no. 2 (2000): 196–204. http://dx.doi.org/10.18474/0749-8004-35.2.196.

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Eight substrates (air, water, artificial diet, and fruit pulp blends of guava, grapefruit, orange, mango, and orange) were examined for their impact on survival of third-instar Caribbean fruit fly, Anastrepha suspensa (Loew), exposed to 40°C for 67 min. Survival was the greatest for larvae heated in air (92.9 ± 1.1%) and lowest in water (12.1 ± 1.6%). Mortality was intermediate to high and similar among larvae heated in the fruit blends and artificial rearing diet. Percentage water and oxygen of each substrate, pH, and specific gravity did not affect larval mortality, but the type of substrate

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Barata-Soares, Anderson D., Maria Luiza P. A. Gomez, Carlos Henrique de Mesquita, and Franco M. Lajolo. "Ascorbic acid biosynthesis: a precursor study on plants." Brazilian Journal of Plant Physiology 16, no. 3 (2004): 147–54. http://dx.doi.org/10.1590/s1677-04202004000300004.

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Since the first isolation of ascorbic acid (AsA) in 1928, few papers have been published regarding the biosynthesis of AsA in plants, especially in fruits. It took as long as 1998, before Wheeler, Jones and Smirnoff, based on a study with Arabidopsis leaves, proposed what can be considered the main pathway of biosynthesis of AsA, in which L-galactose (L-GAL) is a key precursor. This paper reports the effectiveness of some precursors (cold or radiolabeled) in the biosynthesis of AsA in different plants: green sweet pepper, white-pulp guava, red-pulp guava, papaya and strawberry at two ripening

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Rao, K. V. Ramana, Suchi Gangwar, Arpna Bajpai, Lavesh Chourasiya, and Kumar Soni. "Influence of growth, yield and quality of guava (Psidium guajava L.) by drip irrigation and fertigation." Journal of Applied and Natural Science 9, no. 1 (2017): 642–45. http://dx.doi.org/10.31018/jans.v9i1.1245.

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A study was conducted during 2010-2015 at Central Institute of Agricultural Engineering, Bhopal, to find out effect of irrigation and fertigation scheduling on growth, yield and quality of guava (Psidium guajava ). The ex-periments were laid out in factorial randomized block design with six treatment combinations which include three irrigation level (100, 80 and 60 %) along with two fertigation level (100 and 75 % water soluble fertilizers) and repli-cated thrice. The nitrogen, phosphorus and potassium fertilizers were applied through fertigation as well as soil ap-plication to test various at

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Cichella Frabetti, Ana Caroline, Angelise Durigon, and João Borges Laurindo. "Effect of process variables on the drying of guava pulp by cast-tape drying." LWT 96 (October 2018): 620–26. http://dx.doi.org/10.1016/j.lwt.2018.06.021.

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Reno, M. J., J. V. Resende, A. P. Peres, T. M. O. Giarolla, and M. E. T. Prado. "Heat transfer and energy consumption in the freezing of guava pulp in large containers." Applied Thermal Engineering 31, no. 4 (2011): 545–55. http://dx.doi.org/10.1016/j.applthermaleng.2010.10.015.

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Medeiros, Igor Ucella Dantas de, Jailane de Souza Aquino, Natália Sufiatti de Holanda Cavalcanti, et al. "Characterization and functionality of fibre-rich pomaces from the tropical fruit pulp industry." British Food Journal 122, no. 3 (2019): 813–26. http://dx.doi.org/10.1108/bfj-07-2019-0507.

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PurposeThe purpose of this paper is to evaluate the chemical and functional composition of acerola, guava and cashew freeze-dried pomaces.Design/methodology/approachFruit pomaces were obtained from the pulp juice industrial sector and submitted to freeze-drying. Samples were analysed for composition (macronutrients, micronutrients, moisture and ash), technological attributes (morphological, hygroscopicity, retention of oil and water and solubility), bioactive compounds (total phenolics, flavonoids, proanthocyanins, anthocyanins, carotenoids and ascorbic acid), antioxidant and antimicrobial pro

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Angulo-López, Jorge E., Adriana C. Flores-Gallegos, Cristian Torres-León, Karen N. Ramírez-Guzmán, Gloria A. Martínez, and Cristóbal N. Aguilar. "Guava (Psidium guajava L.) Fruit and Valorization of Industrialization By-Products." Processes 9, no. 6 (2021): 1075. http://dx.doi.org/10.3390/pr9061075.

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Guava (Psidium guajava L.), is a fruit considered native to the American tropics. It is of great economic importance in many countries of the world, due to its high production and diversity of products derived from its fruit. It can be consumed fresh or processed. During the fruit’s processing, some residues are generated, such as seeds, rinds, and pulp, which is about 30% of the fresh fruit’s volume. Different studies have shown that it can be used in various industries, such as food, chemical, and pharmaceutical. By-products or processing residues have valuable components. Evidence indicates

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Jain, P. K., Priyanka Jain, and Prabhat K. Nema. "Quality of Guava and Papaya Fruit Pulp as Influenced by Blending Ratio and Storage Period." American Journal of Food Technology 6, no. 6 (2011): 507–12. http://dx.doi.org/10.3923/ajft.2011.507.512.

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Arslan, Muhammad, Allah Rakha, Moazzam Rafiq Khan, and Xiaobo Zou. "Complementing the dietary fiber and antioxidant potential of gluten free bread with guava pulp powder." Journal of Food Measurement and Characterization 11, no. 4 (2017): 1959–68. http://dx.doi.org/10.1007/s11694-017-9578-2.

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