Vol. 12, Issue 5 (2023)

Author(s):
Simran Dani

Abstract:
A study was conducted to determine the physical and chemical composition of guava (Psidium guajava L.) Taiwan pink variety. The fresh and ripe guavas were selected for evaluation of physical and chemical composition. Results obtained showed that color of guava was green colour with pink color pulp as it has good amount of anthocyanin 143.06 mg/100 g, the fruit is also rich in vitamin C 181.59 mg/100 g. Further chemical composition was analysed and results showed that moisture content found to be 89.28%, carbohydrate 12.4%, protein 2.56%, fat 0.87%. The other parameters such as acidity and pH of guava juice were observed as 0.539% and 3.25 respectively.