Introduction
The guava (Psidium guajava) is a small evergreen, nativeof tropical America. It was noted by the early European explorersin Mexico and Peru and is now widely grown throughout thetropics. It is a member of the dicotyledon family Myrtaceae,along with pimento (all spice), cinnamon, clove and nutmeg.In 1981, total world production was about 500,000 metric tonsof fresh fruit of which India produced 165,000 and Jamaica 3000.
There are a number of different species and numerous cultivarsranging from white-fleshed sweet types to pink-fleshed sourtypes.
See Also
Who Should Not Eat Guava: People who should be careful about eating Guava (amrood)Guava - Benefits, Nutritional Facts, & Healthy Recipes5 Fruit Combinations That You Must Avoid7 Foods to Add to Your Diet for Acid Reflux
Chemistry
Sugars
Carbohydrates are the principal nonaqueous constituents of guavatotalling about 14.8 g/ 100 g of fruit pulp. Of this nearly 6 gis made up of fructose (58.9%), glucose (35.7) and sucrose(5.3%).Acids
The total acidity of a range of guavas has been quoted as between14-18 mg per 100 g and ascorbic acid was found to vary between62-364 mg/ 100 g. The tartness of guavas has been acsribed to thepH of around 3-4 which comes about largely due to the presence ofmalic and citric acids.Pigments
The lycopene content of the Beaumont variety has been found to beabout 5-7 mg/100 g fruit. This gives rise to the pinkcolouration.Volatiles
Over 150 compounds have been identified in the volatile flavourconstituents of guavas. Some of these include:- benzaldehyde
- alpha-copaene
- myrcene
- 2-methylpropyl acetate
- hexyl acetate
- ethyl decanoate
- (E)-β-caryophyllene
- α-humulene
- α-selinene
References
"Tropical Fruit Processing", Edited by J. Jagtiani, H.T. Chan,Jr. and W.S. Sakai Food Science and Technology, A series ofmonographs, 1988, Academic Press, Inc., 1250 Sixth Avenue, SanDiego, California, 92101."Food Flavourings", Edited by P.R. Ashurst, Blackie Academic& Professional, an imprint of Chapman & Hall, WesterCleddens Road, Bishopbriggs, Glascow, G64 2NZ, UK. 2nd edit.1995.
Return to links to the chemistry of other Jamaican items, includingspices and fruit and vegetables.
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Created and maintained by Prof. Robert J.Lancashire,The Department of Chemistry, University of the West Indies,
Mona Campus, Kingston 7, Jamaica.Created May 1997. Links checked and/or lastmodified 8th August 2014.
URLhttp://wwwchem.uwimona.edu.jm/lectures/guava.html
