Vol. 11, Special Issue 6 (2022)

Author(s):
Ajay Gavhane, Sanket Chopade, Pratik Dighe and Arishdeep Kour

Abstract:
Guava (Psidium guajava L.) is a tropical and subtropical fruit crop widely used in diet and traditional medicine. Guava is scientifically known as Psidium guajava L. which belongs to the Myrtaceae family. There are around 150 species of guava available globally, the most prominent of which are common guava, cattley guava, peer guava, and apple guava. Guava output in the world was expected to be at 500,000 metric tonnes, with South American countries such as Brazil, Colombia, and Mexico producing considerable amounts of the fruit. It is rich in certain nutrients like protein, carbs, vitamins, and minerals, which work as health boosters for the human body, according to its nutritional composition. Some of the commercial products manufactured by using guava such as guava pulp, blended ready-to-serve beverages, guava leathers, guava juice and nectars, guava wine, guava dehydrated slices, etc. Guava has found pharmacological potentials such as antioxidants, anti-inflammatory, antiviral, antiparasitic, antibacterial, wound healer and anticancer activity.