Nutritional quality evaluation of different guava varieties
2010
Adrees, M. (Ayub Agricultural Research Inst., Faisalabad (Pakistan). Biochemistry Section) | Younis, M. (Ayub Agricultural Research Inst., Faisalabad (Pakistan). Biochemistry Section) | Farooq, U. (Ayub Agricultural Research Inst., Faisalabad (Pakistan). Biochemistry Section) | Hussain, K. (Ayub Agricultural Research Inst., Faisalabad (Pakistan). Biochemistry Section)
A study was conducted to evaluate different guava varieties for their nutritional quality characteristics at Biochemistry Section, Ayub Agricultural Research Institute, Faisalabad during the years 2002, 2003 and 2004. Ripened fruits of seven foreign origin varieties (Sufaida, Surahi, Surkha, Waikea, Beamount, Ruby x Supreme, Hong Kong) and one local guava variety Gola were collected from the fruit garden of Horticultural Research - Institute, Faisalabad and analyzed for total soluble solids (TSS), acidity, dry matter, protein, mineral matter, vitamin-C and total sugars. It was concluded that maximum vitamin C (220.4 mg/100g) and total sugars (6.36%) were found in variety Hong Kong, TSS (11.87%) and dry matter (14.93%) in Sufaida, Acidity (1.67%) and protein (1.85%) in Gola variety and ash content (0.85%) in Rubi x Supreme.
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Эту запись предоставил National Agricultural Research Centre