Evaluation of physical characteristics and nutritional status of market available Guava (Psidium guajava L.) of Noakhali district in Bangladesh

Abstract

Guava is a popular, export-promising, fast-growing fruit crop in Bangladesh that encompasses an important demand within the local market. We conducted a study of four types of guavas, specifically Thai guava, Strawberry guava, Kazi guava, and Deshi guava, by observing various parameters. The aim of this investigation to explore the physiochemical characteristics of the guava varieties procured from the local market of Noakhali district of Bangladesh. Physical characteristics such as weight, size, length, diameter, shape, and color were determined, as well as the nutritional status of guava varieties, including their non-reducing, reducing sugar , total sugar contents, vitamin C content, and the relationship between total sugar and vitamin C content, was assessed. According to the results, Kazi guava showed the highest fruit weight (220 gm), length (5.96 cm), and breadth (6.6 cm) compared to the other guava varieties available on the market. All the guava varieties had a similar color (green to pale green), while strawberry guava was red in color. Statistically significant variations were found among the chemical characteristics such as total sugar, reducing sugar, non- reducing sugar, total sugar, reducing sugar and the vitamin C content of various varieties. The highest value of reducing sugar (6.19%), non-reducing sugar (2.02%), and total sugar (8.55%) was found in Thai guava. Vitamin-C content was highest in Deshi guava (74.73 mg/100gm), whereas Kazi guava had the lowest value (61.20 mg/100 gm) of vitamin C content. However, this research explored that Thai guava had comparatively higher nutrition than others, but physical parameters were found to be best in the Kazi guava variety.