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Physiochemical and nutritional characteristics of fruit pulp extracted from the pink-fleshed common Guava (Psidium guajava)

Author Affiliations

  • 1Department of Biosystems Technology, Faculty of Technology, Eastern University, Chenkalady 30350, Sri Lanka

Res. J. Agriculture & Forestry Sci., Volume 12, Issue (3), Pages 1-6, July,8 (2024)

Abstract

Psidium guajava, commonly known as guava, is a tropical fruit rich in essential nutrients and therapeutic potential. Guava's versatility extends to processed forms, such as juices, nectars, and pastes, with storage capabilities. Despite its popularity, the health benefits of guava cultivars in regions like Sri Lanka remain underexplored. This study investigates the physiochemical and nutritional composition of a common guava variety, specifically the pink-fleshed guava, sourced from various locations in the Batticaloa district. The pulp extraction process involves both hot and cold methods, with and without pre-treatment blanching. The extracted pulp was filtered in a clean muslin cloth, then stored in pre-sterilized plain glass bottles of 200 ml at 4℃ for subsequent analysis. Parameters such as pH, moisture content, total soluble solids (TSS), total sugar, crude protein, crude fat, crude fiber, ash content, titratable acidity, ascorbic acid, and levels of Na and K were measured. Results revealed that, while the hot extraction method exhibited a higher pulp recovery rate (64.15 ± 0.18%), the cold extraction method significantly preserved essential nutrients. Specifically, mean values for all parameters were higher in the cold extraction method, where TSS (11.38 °Brix), total sugar (6.59%), crude protein (2.33%), crude fat (0.87%), crude fiber (5.38%), ascorbic acid (146.33mg/100g), Na (2.39mg/100g), and K (428 mg/100g), except for pH. The statistical analysis showed significant differences (P<0.05) in various parameters, including TSS, total sugar, crude protein, crude fat, crude fiber, ascorbic acid, Na, and K content between the two extraction methods. Conversely, no significant differences (P>0.05) were observed for pH, moisture content, ash content, and titratable acidity. These findings highlight the cold extraction method's potential for producing nutritionally enriched guava pulp for value-added products. Additionally, the research encourages further exploration of long-term storage effects on physiochemical qualities, contributing valuable insights for refining guava pulp processing techniques. In essence, these findings offer significant contributions to optimizing guava pulp production in alignment with industry requirements and nutritional considerations.

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