Differences in the physical and chemical characteristics of guavas (Vietnamese and Beaumont) related to processing
1991
Salmah Yusof | Hashimah Hashim (Pertanian Malaysia Univ., Serdang, Selangor Darul Ehsan (Malaysia). Faculty of Food Science and Biotechnology)
The physical and chemical characteristics of the Vietnamese and Beaumont guavas were compared. There was no significant difference in the pH of the two fruit varieties. The total soluble solids content of the Vietnamese fruit decreased upon fruit ripening (from 8.6 degrees - 6.4 degrees B) while the Beaumont maintained the value above 9 degrees B. The titratable acidity value in the Vietnamese did not decrease while in Beaumont it decreased from 0.55 to 0.37. The yield of pectin was highest at stage 4 for both varieties (14.6 percent and 17.0 percent for Vietnamese and Beaumont, respectively). Results on pectin characterisation showed that the Vietnamese pectin is of higher equivalent weight and percent methoxyl content compared to the Beaumont at all stages of maturity. The pulp:seed ratio indicates that the Vietnamese fruit gives a better recovery
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