The Asian Journal of Horticulture

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Studies of Different Guava Cultivars (Psidium guajava L.) for Nutritional and Livelihood Security Suited to Degraded Soils


Affiliations
1 Krishi Vigyan Kendra, Khandwa (M.P.), India
     

   Subscribe/Renew Journal


Guava trees are well adapted to a wide range of soil types including sands, loams, rock-based soils, muck degraded soils. A soil pH of 4.5 to 7 is ideal but plants do well in high pH soils (7-8.5) if supplied with chelated iron materials. Guava trees produced by air-layering or cuttings generally have a shallow ischolar_main system with most ischolar_mains within 12 to 18 inches (30-45 cm) of the soil surface. Three varieties, viz., Lucknow-49, Allhabad safeda and Apple guava are of immense commercial importance but the physico-chemical studies of these varieties have not been taken up by any previous workers who have described various guava varieties. The present studies, therefore, provides a details information on physico-chemical characteristics of the varieties collected from the guava orchards of the fruits Research farm, Imalia, JNKVV, Jabalpur (M.P.). An investigation was carried out to evaluate the physical character i.e. weight, size length, diameter and specific gravity. Guava variety Allahabad safeda was found to top the list in relation to all the parameters and observed maximum values and proved significantly superior over both the varieties Lucknow-49 and Apple guava, respectively. Chemical composition of the fruits of Lucknow-49 showed superior with respect to pH, acidity, ascorbic acid, pectin, fibre, total soluble solid, total sugar, reducing and non-reducing sugars compared to Allahabad safeda and Apple guava. The above findings clearly indicate that the variety Lucknow-49 is to be the best variety with respect quality constituents required for making various guava processed products for nutritional and livelihood security.

Keywords

Processed Products, Physical Parameter, Chemical Composition, Reducing Sugar, Non-Reducing Sugar.
Subscription Login to verify subscription
User
Notifications
Font Size


  • Agrawal, R., Parihar, P., Mandhyan, B.L. and Jain, O.K. (2002). Physico-chemical changes during ripening of guava fruit (Psidium guajava L.). J. Fd. Sci. Technol., 39(1): 94-95.

  • AOAC (1992). Official method of analysis, Association of Official Analytical Chemists, Washington, D.C.

  • Baramanray, A. (1992). Comparison of guava (Psidium guajava L.) hybrid with commercial cultivars for processing quality. M.Sc. Thesis, C.C.S. Haryana Agricultural University , Hissar, HARYANA (INDIA).

  • Chatterjee, D., Sing, U.P., Thakur, S. and Kumar, R. (1992). A note on the bearing habits of guava (Psidium guajava L.). Haryana J. Hort. Sci., 21(1&2): 69-71.

  • DAC (2007). Department of Agriculture and Cooperations, Ministry of Agriculture, Govt. of India. Web:http://agricoop.nic.in/hort/hortrevo.5.htm.

  • Dhillon, B.S., Singh, S.N., Kundal, G.S. and Minhas, P.P.S. (1987). Studies on the development physiology of guava fruit (Psidium guajava L.). II Biochemical characters. Punjab Hort. J., 27(3&4): 213-221.

  • Dubey, P.S., Hoda, M.N., Singh, Jayant and Singh, S.K. (2009). Studies on physico-chemical properties of rainy season guava fruits. Indian J. Hort., 66(4): 522-523.

  • Eyon, Lane J.H. (1923). Determination of reducing sugar by felhings solution as indicator. J. Sco. Chem. Indian, 42: 325.

  • Kalloo, G., Reddy, B.M.C., Tondon, D.K., Singh, M.D., Pandey, B.K. and Verma, Anil (2005). Post harvest management and value addition in horticultural crops. Published by Director Central Institute for subtropical Horticulture, Rehmankhera Kakori, Lucknow (U.P.) India pp. 17-19.

  • Khattak, S.U., Afsar, K., Hussain, N. and Khalil, S.K. Alamzeb (1990). Annual population incidence of oriental fruit fly (Dacus dorsalis) Hendel in a fruit orchard at Peshawar, Pakistan. Bangladesh J. Zool., 18(2): 131-138.

  • Kurmi, S.P. (1992). Studies on physical and chemical characteristics of guava (Psidium guajava L.) cultivar grown in Rewa. M.Sc.(Ag.) Thesis, Jawaharlal Nehru Krishi Vishwa Vidyalaya Jabalpur, M.P. (INDIA).

  • Mehato, P.K. (2006). Identification of suitable varieties of guava for preparation of quality cheese. M.Sc. Thesis, Jawaharlal Nehru Krishi Vishwa Vidyalaya Jabalpur, M.P. (INDIA).

  • Nagtode, Khelendra (2007). Standardization of formulation for the preparation of guava (Psidium guajava L.) cheese and its storage. M.Sc. Thesis, Jawaharlal Nehru Krishi Vishwa Vidyalaya Jabalpur, M.P. (INDIA).

  • Pandey, K.K., Sharma, A.B. and Patel, M.P. (1997). The varietal evaluation of guava (Psidium guajava L.). Ad. Plant Sci., 10(1) : 157-163.

  • Rangana, S. (1997). Handbook of analysis and quality control for fruit and vegetable products. 2nd (Ed) Tata McGraw Hill Publishing Co. Ltd., NEW DELHI, INDIA.

  • Singh, M. (1988). Performance of some cultivars of guava (Psidium guajava L.) with special reference to their commercial significance in the central gangatic plains. Punjab Hort. J., 28(1&2): 50-55.


Abstract Views: 328

PDF Views: 1




  • Studies of Different Guava Cultivars (Psidium guajava L.) for Nutritional and Livelihood Security Suited to Degraded Soils

Abstract Views: 328  |  PDF Views: 1

Authors

Rashmi Shukla
Krishi Vigyan Kendra, Khandwa (M.P.), India
Y. K. Shukla
Krishi Vigyan Kendra, Khandwa (M.P.), India

Abstract


Guava trees are well adapted to a wide range of soil types including sands, loams, rock-based soils, muck degraded soils. A soil pH of 4.5 to 7 is ideal but plants do well in high pH soils (7-8.5) if supplied with chelated iron materials. Guava trees produced by air-layering or cuttings generally have a shallow ischolar_main system with most ischolar_mains within 12 to 18 inches (30-45 cm) of the soil surface. Three varieties, viz., Lucknow-49, Allhabad safeda and Apple guava are of immense commercial importance but the physico-chemical studies of these varieties have not been taken up by any previous workers who have described various guava varieties. The present studies, therefore, provides a details information on physico-chemical characteristics of the varieties collected from the guava orchards of the fruits Research farm, Imalia, JNKVV, Jabalpur (M.P.). An investigation was carried out to evaluate the physical character i.e. weight, size length, diameter and specific gravity. Guava variety Allahabad safeda was found to top the list in relation to all the parameters and observed maximum values and proved significantly superior over both the varieties Lucknow-49 and Apple guava, respectively. Chemical composition of the fruits of Lucknow-49 showed superior with respect to pH, acidity, ascorbic acid, pectin, fibre, total soluble solid, total sugar, reducing and non-reducing sugars compared to Allahabad safeda and Apple guava. The above findings clearly indicate that the variety Lucknow-49 is to be the best variety with respect quality constituents required for making various guava processed products for nutritional and livelihood security.

Keywords


Processed Products, Physical Parameter, Chemical Composition, Reducing Sugar, Non-Reducing Sugar.

References