The Guava Fruit

1752 Words8 Pages
Guava The guava tree (Psidium guajava L.) belongs to the family Myrtaceae. Psidium guajava L. is a cheap fruit that was first cultivated in the Central America. It was distributed worldwide in the early 7th century in some tropical and subtropical places. Nowadays, guavas are commonly found everywhere. Besides, guava is a low evergreen tree or shrub that is 6 to 25 feet high, with wide-spreading branches and square downy twigs. The branches are crooked, bringing opposite leaves. The fruit is small reaching 3 to 6 cm long, pear-shaped and reddish-yellow when ripe (Dweck, 2005). The guava is adaptable over a wide range of soil and climatic conditions. It often grows wild in place where other fruit trees would fail entirely. It has a hardly…show more content…
(2003). This includes the mixture of benzaldehyde, 2-methylpropyl acetate, hexyl acetate, ethyl decanoate, β-caryophyllene and α-selinene which makes up a guava-like aroma.
Toth-Markus et al. (2005) said that there are volatile constituents responsible for the guava’s flavour. This includes the presence of predominant acids which are acetic, butyric and hexanoic acids, predominant aldehydes which are trans-2-hexenal and mid hexenal, and also ethyl propanoate, methyl butyrate, ethyl butyrate, methyl hexanoate, ethyl hexanoate, hexyl acetate, methyl benzoate, methyl octanoate, ethyl benzoate, phenylpropyl acetate and cinnamyl acetate.
According to BASF Chemical Company’s chart on Chemical Resistance of Styrene Copolymers, volatile compounds such as benzaldehyde, acetic acid,butyric acid and ethyl butyrate content present in Psidium guajava fruit extract have a severe swelling, decomposition, solvation or environmental stress cracking effect to styrene copolymers because these plastic materials are not resistant to
…show more content…
These high levels of oxalic acid found in bilimbi are probably responsible for its extremely low pH value (0.9-1.5 in both maturity stages). Similar pH values were found in the sour type of carambola (1.25-2.0) (Lennox & Ragoonath, 2000). The fruits of both maturity stages which were harvested during rainy season have higher levels of oxalic acid than those harvested during dry season. The oxalic acid level in bilimbi (ripe and half-ripe) harvested in rainy season was statistically different from ripe fruits harvested in dry season. De lima et al, (2001) also reported variations on levels of oxalic acid in bilimbi at Guyana in two different seasons. The fruits collected during season (I) had the highest levels of this acid (11.2-14.7 mg/g in green fruits and 9.86-10.8 mg/g in ripe fruits) when compared to those harvested during season (II) (10.50-14.00 mg/g in green fruits and 8.45-9.00 mg/g in ripe fruits). Wilson et al. (2000) reported an oxalic acid variation of 0.8 to 7.3 mg/g for ripe bilimbi, which is lower than the variation detected in the present work. Oxalic acid has been identified as the main acid in carambola and in bilimbi (De lima et al,

More about The Guava Fruit

Open Document