Abstract
Analysis of fifty genotypes of guava for fruit quality attributes such as total soluble solids, lycopene, ascorbic acid and total antioxidant level of fruits revealed the existence of a wide genetic variability for these quality traits. Range of variation for fruit total soluble solids (TSS), lycopene and total antioxidant was 14.19–6.60 %, 0.51–3.03 [mg (100 g)−1] and 6.18–12.56 [µmol TE (100 g)−1], respectively. Character association and path analysis in fifty genotypically diverse indigenous genotypes of guava were studied over a period of 2 years (2011 and 2012) for eleven major bioactive and antioxidant compound. The phenotypic and genotypic association of reducing and non reducing sugar was significantly positive with total sugar content, while titrable acidity revealed positive and significant association with reducing sugar and ascorbic acid. Lycopene had positive and highly significant correlation with ascorbic acid, acidity and pectin. In path analysis pectin showed highest positive genotypic and phenotypic direct effect (G 0.780, P 0.762) on total antioxidant followed by anthocyanin (G 0.16380, P 0.16438), lycopene (G 0.144, P 0.146), total soluble solid (G 0.136, P 0.138), non reducing sugar (G 0.129, P 0.078) and ascorbic acid (G −0.302, P −0.272), sugar:acid ratio (G 0.272, P −0.242), total sugar (G −0.196, P −0.120), acidity (G −0.020, P −0.013), while reducing sugar (G −0.017, P −0.043) showed negative direct effects on total antioxidant [µmol TE (100 g)−1]. The path analysis confined that direct effect of pectin, anthocyanin, lycopene, TSS, non reducing sugar, whereas indirect effect of ascorbic acid, sugar:acid ratio, total sugar, acidity, and reducing sugar should be considered simultaneously for amenability in bioactive and antioxidant compounds of guava. Existence of natural genetic variability for antioxidants and lycopene can be exploited to improve fruit quality of guava.
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