Physico-chemical and nutritional evaluation of newly developed guava cultivars under climatic conditions of Punjab

Six guava cultivars-Sardar (L-49), Shweta and Hisar Safeda (white-fleshed) and Lalit, Punjab Pink and Hisar Surkha (pink-fleshed) were evaluated for their physico-chemical and nutritional composition. TSS among the cultivars varied from 9.8–12.13 ºBrix, being maximum in Hisar Surkha (12.13 ºBrix) while total titratable acidity ranged from 0.31–0.44%. Maximum ascorbic acid content was observed in Sardar (225.84 mg/100g) whereas, total carotenoid content was highest in Punjab Pink (6.84 mg/100g). Among the six varieties, Lalit had maximum moisture (83.54%) and protein content (0.94%). Fat was highest in Sardar (0.72%), while maximum carbohydrate was recorded in Shweta (13.07%). Punjab Pink had highest fibre (7.86%) and total ash (0.85%). The mineral content among the guava cultivars varied significantly. Highest potassium (106.45 mg/100g) and phosphorus content (48.78 mg/100g) were estimated in Punjab Pink, whereas, calcium was highest (21.32 mg/100g) in Sardar. Overall, Sardar (L-49) among the white fleshed cultivars and Punjab Pink among the pink fleshed cultivars were found to have high nutritive value followed by Lalit, Shweta, Hisar Safeda and Hisar Surkha.