Citation
Salmah Yusof, . and Hashimah Hashim, . (1990) Differences in the physical and chemical characteristics of guavas Vietnamese and Beaumont related to processing. [Proceedings Paper]
Abstract
The physical and chemical characteristics of the Vietnamese and Beaumont guavas were compared. There was no significant difference in the pH of the two fruit varieties. The total soluble solids content of the Vietnamese fruit decreased upon fruit ripening from 8.6 degrees Brix - 6.4 degrees Brix while the Beaumont maintained the value above 9 degrees Brix. The titratable acidity value in the Vietnamese did not decrease while in Beaumont it decreased from 0.55 to 0.37. The yield of pectin was highest at stage 4 for both varieties 14.6 percent and 17.0 percent for Vietnamese and Beaumont respectively. Results on pectin characterisation showed that the Vietnamese pectin is of higher equivalent weight and percentage methoxyl content compared to the Beaumont at all stages of maturity. The pulp:seed ratio indicates that the Vietnamese fruit gives a better recovery.
Download File
Full text available from:
|
Abstract
The physical and chemical characteristics of the Vietnamese and Beaumont guavas were compared. There was no significant difference in the pH of the two fruit varieties. The total soluble solids content of the Vietnamese fruit decreased upon fruit ripening from 8.6 degrees Brix - 6.4 degrees Brix while the Beaumont maintained the value above 9 degrees Brix. The titratable acidity value in the Vietnamese did not decrease while in Beaumont it decreased from 0.55 to 0.37. The yield of pectin was highest at stage 4 for both varieties 14.6 percent and 17.0 percent for Vietnamese and Beaumont respectively. Results on pectin characterisation showed that the Vietnamese pectin is of higher equivalent weight and percentage methoxyl content compared to the Beaumont at all stages of maturity. The pulp:seed ratio indicates that the Vietnamese fruit gives a better recovery.
Additional Metadata
| Item Type: | Proceedings Paper |
|---|---|
| Additional Information: | 5 graphs; 1 table; 8 ref. Summary En |
| AGROVOC Term: | GUAYABA |
| AGROVOC Term: | PECTINAS |
| AGROVOC Term: | PULPAS DE FRUTAS/ VARIEDADES |
| AGROVOC Term: | TEXTURA |
| AGROVOC Term: | PH |
| AGROVOC Term: | AROMA |
| AGROVOC Term: | PROCESAMIENTO |
| Geographical Term: | MALAYSIA |
| Depositing User: | Ms. Norfaezah Khomsan |
| Last Modified: | 24 Apr 2025 05:26 |
| URI: | http://webagris.upm.edu.my/id/eprint/14723 |
Actions (login required)
 |
View Item |
