Guava

Irshad, Zunaira; Hanif, Muhammad; Ayub, Muhammad Adnan; Jilani, Muhammad Idrees; Tavallali, Vahid

doi:10.1016/b978-0-08-102659-5.00026-4

Cited by 10 publications

(4 citation statements)

References 35 publications

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“…The significance of guava lies in its nutritional properties and its economic importance due to its medicinal uses [2]. Guava fruit is naturally rich in nutrients, including vitamin C, vitamin A, vitamin B, fibre, calcium, potassium and phosphorus [3]. Regular consumption of guava helps keep the body healthy, strengthens the immune system and improves digestion.…”

Section: Introductionmentioning

confidence: 99%

Revolutionizing Guava Food Processing: A Fresh Perspective

Vikram,

Gautam,

Tondihal

et al. 2024

IJECC

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This study investigates the contemporary shift in guava processing paradigms, capitalizing on technological advancements, sustainable practices and value addition. Exploring novel methods, the research aims to revolutionize traditional guava processing by enhancing efficiency, quality and sustainability. Through the integration of cutting-edge techniques, the article envisions a transformative era in guava processing, fostering advancements in production and product utilization. This innovative approach responds to consumer demands for healthier, sustainable choices, promising a future in guava processing that aligns with dynamic global culinary preferences.

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Section: Introductionmentioning

confidence: 99%

Revolutionizing Guava Food Processing: A Fresh Perspective

Vikram,

Gautam,

Tondihal

et al. 2024

IJECC

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“…Guava (Psidium guajava Linnaeus) is a native fruit tree in Brazil known for its richness in essential oils, phenols, tannins, dietary fibers, minerals, and vitamins A and C. It surpasses oranges in vitamin C content by four times 2 (Irshad et al, 2020). In 2020, Brazil ranked 6th globally in fresh guava production (Tridge, 2022).…”

Section: Introductionmentioning

confidence: 99%

Mixed models in the selection of interspecific crosses of Psidium spp. resistant to myrtle rust.

Araújo,

Viana,

Silveira

et al. 2023

Preprint

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Myrtle rust severely impacts guava cultivation. Currently, no rust-resistant guava cultivars have been found. This study aimed to identify rust-resistant plants from interspecific crosses of Psidium spp. using mixed models. Twenty-six families were evaluated in a greenhouse from September to October 2020. Inoculation was performed on young leaves and floral buds, and characteristics such as the latent period, infectious period, and area under the disease progress curve were measured to determine variance components and genetic parameters. Genotypic values were analyzed, and clones were ranked using mixed models. The genetic, environmental, and broad-sense heritability values varied from moderate to high. Mixed models revealed genetic variability for rust resistance. Clones from the Cv1 x Cv11 and Cv8 x Cv11 crosses were immune to rust. The P36 x P11 cross exhibited variability. The results of this study indicate the selection of clones that are immune and resistant to rust for use in future recombination.

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“…This potential use is dependent on the characterization of the material properties [1]. Of the great variety of fruits appreciated and exploited worldwide, guava (P sidium guajava) is one of the most complete and balanced due to its nutritional value, low-calorie content and high fiber, bioactive compounds and vitamin C contents [2,3]. India, China, Thailand, Pakistan and Mexico are the world's largest guava producers [4].…”

Section: Introductionmentioning

confidence: 99%

“…In guava fruit and its derivatives bioactive compounds such as tannins, flavonoids, essential oils and sesquiterpenoids can be found [2,3,5]. In the processing of guava for the production of sweets and pulps, the fruit pulp removal and refining are the main point of the generation of solid residue, which is made up of peels, seeds and residual pulp.…”

Section: Introductionmentioning

confidence: 99%

Drying and Properties of Solid Residue from Guava (Psidium guajava) Pulp Processing

Farias¹,

Gervin²,

Silveira³

et al. 2020

JFNM

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The solid residue from pulp production of guava (Psidium guajava) represents around 30% of the raw material. The drying of this residue on drier’ trays at 45, 50, 55, 60, 65 and 70 °C was investigated. After drying, the material was ground in one of two types of mills: a knife or a hammer mill. Guava flour samples were characterized according to their water absorption capacity (WAC), oil holding capacity (OHC), emulsifying and foaming properties, lycopene, total carotenoids and phenolic compounds. The drying curves show typical behaviour and five mathematical models (two-term exponential, Henderson and Pabis, diffusion approximation, Page and logarithmic) were constructed. Of the models tested for the temperatures applied in the experiment, only the Henderson and Pabis model, when adjusted to the experimental data obtained at temperatures of 45 to 50 °C did not represent the drying kinetics of the guava processing solid residue, with coefficients of determination of 0.9376 and 0.6905, respectively. The type of mill and the drying temperature influenced the phenolic compounds, lycopene and total carotenoids. The WAC was higher than the OHC for all drying temperatures, due to the high content of dietary fiber in this residue.

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Guava

Cited by 10 publications

References 35 publications

Revolutionizing Guava Food Processing: A Fresh Perspective

Revolutionizing Guava Food Processing: A Fresh Perspective

Mixed models in the selection of interspecific crosses of Psidium spp. resistant to myrtle rust.

Drying and Properties of Solid Residue from Guava (Psidium guajava) Pulp Processing

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