Ever wondered if red guava pulp is better than white?


Ever wondered if red guava pulp is better than white?

Guava – a topical fruit, with yellowish-green skin, distinctive aroma, and yellow or pink core, is native to America. It grows well in warm tropical and subtropical regions. It has an aromatic superfood, is rich in tannins, phenols, terpenes flavonoids, essential oils, saponins, carotenoids, fibers, and fatty acids. The fruit is also an excellent source of pectin, minerals (potassium, copper, and magnesium), and vitamins like vitamins and folic Acid.

The fruit is eaten fresh or processed into juice, jam, concentrate, or other food products. Therefore, the preservation of guava pulp concentrates not only supports guava-based industries but also the financial loss associated with its importing can be avoided.

To investigate the effects of storage on the quality characteristics of Guava fruit concentrates, a team led by Dina O. M. Ali studied  White and red guava pulp concentrates. They stored the concentrates at room temperature for more than a year. And astonishingly both the pulps showed almost similar changes.

They found a minor reduction in vitamin C levels in both the concentrates, while surprisingly, both the guava concentrates were found to be free from any disease-causing microorganisms. Also, both pulps had stable physical and chemical properties for a storage period of up to 12 months.

According to the Author, the present study will greatly help researchers, to uncover critical areas, in fruit product, preservation, especially in underdeveloped countries.

This research work has been published, in the Pakistan Journal of Nutrition.