Changes in sugars, pectin and antioxidants of guava (Psidium guajava) fruits during fruit growth and maturity

Abstract

Biochemical changes during fruit growth, development and maturity of eleven genotypes of guava (Psidium guajava L.) fruit were studied at 30, 60, 90, 105, 120 and 127 days after fruit set (DAFS). Total sugars content showed a continuousincrease from initial stages of fruit development till ripening in all the genotypes. Total sugar was increased rapidly at laterstage of fruit development. The ascorbic acid content was linearly increased until fruit ripening (127 DAFS) in all the genotypes except RCG 1, RCG 2 and RCG 3, which showed the increasing trend up to 120 days and thereafter slightly decreased on 127 DAFS. Ascorbic acid content was low at initial development stages and increased with advancement of fruit maturity and ripening. The pectin content of fruits increased up to 105 days after fruit set among most of the genotypes except RCG 1, RCG 2 and RCG 3 which showed up to 90 days only thereafter it declined rapidly. However, phenol content in guava fruits was gradually increased up to 90 days in RCG 1, RCG 2 and RCG 3 and up to 105 days in remaining genotypes after which a rapid decline was observed up to 127 days after fruit set. Based on the present findings, genotypes RCG 1, RCG 2 and RCG 3 may be harvested after 105 days of fruit set while rest of the genotypes after 120 days of the fruit set to get the quality fruits.