Physico-chemical changes and eating quality of Bagged and unbagged guava (psidium guajava L. CV. Taiwan) during maturation

P.F. Lam

Abstract

The Taiwan guava, l9 weeks after fruit-set, is suitable for harvest for fresh consumption. At this stage of maturity, the fruit has a specific gravity of less than 0.96 and firmness of less than 22 kg.f/11-mm diameter probe per puncture. This stage of maturity corresponds to total soluble solid of more than 7.0%, total sugars of more than 4.2%, pH of more than 3.8, total titratable acidity of less than 0.45% anhydrous citric acid and starch of less than 1.3 per cent. Bagging of fruit does not substantiallv alter the physico-chemical and organoleptic properties of Taiwan guava.

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