Changes in sugar, ash and minerals in four guava cultivars during ripening.

Abstract

Investigation of four guava cultivars showed that when the fruits were harvested at different stages of growth and development, total sugars increased slowly during the initial growing period followed by rapid increase during maturation and ripening for all cultivars. The maximum level varied from 7.5 to 26.9%. Individual sugars: (fructose, glucose and sucrose) increased slowly during the initial growing period followed by rapid increase during maturation and ripening for all cultivars. The cultivars differed in their final sugar content; fructose varied from 5.6 to 7.7%, glucose from 1.9 to 18.1%, and sucrose from 6.2 to 7.8%. Total ash for all cultivars decreased slowly during the initial growing period followed by a sudden increase in the latter stage of maturation and ripening, with maximum level varying from 5.2 to 7.9%. Minerals: Ca, Mg, Na, K and P, for all cultivars decreased slowly during all stages of development. These results suggest that when guava fruits were picked 106-126 days after fruit set it ensures sufficient amount of total sugars and appreciable amount of minerals.