| dc.description | Psidium guava L is a fruit-bearing tree commonly known as guava, which belongs to the
family Myrtaceae. The French call it goyave or goyavier; the Dutch, guyaba, goeajaaba;
the Surinamese, guava or goejaba and the Portuguese, goiaba or goaibeira. Hawaiians
call it guava or kuawa. In Guam, it is abas. In Malaya, it is generally known either as
guava or jambubatu (Morton, 1987).
It is a low evergreen tree or shrub 6 to 25 feet high, with wide-spreading branches and
square, downy twigs, is a native of tropical America. It is a common vegetation cover by
roads and in waste places in Hawaii. Guava is a tropical and semitropical plant. It is well
known in the islands for its edible fruit. It is common in the backyards. The branches are
crooked, bringing opposite leaves. The flowers are white, incurved petals, 2 or 3 the leaf
axils, they are fragrant, with four to six petals and yellow anthers. The fruit is small, 3 to
6 cm long, pear-shaped, reddish-yellow when ripe. The fruits also contain vitamin C
(Hernandez, 1971) vitamin A, iron, calcium and phosphorus (Iwu, 1993 and Burkill,
1997). In recent years asexual methods such as inarching, veneer, soft wood grafting
(Shashikumar, 2010), patch budding (Patel et al., 2005) and layering (Rymbai and
Reddy, 2011) are being practiced for large scale multiplication. Seed propagation is
necessary for raising rootstocks for grafting and budding practices. Graft success and
vigour of graft largely depends on quality of rootstock. Huge variability in growth
pattern of seedling plantation has been reported in guava (Shashikumar, 2010).
Guavas are up to 5 times richer in vitamin C than oranges (Conway, 2002). Manganese is
also present in the plant in combination with phosphoric, oxalic and malic acids
(Nadkarni and Nadkarni, 1999).The fruit contains saponin combined with oleanolic acid.
Morin-3-O-α-L-lyxopyranoside and morin-3-O-α-L-arabopyranoside and flavonoids,
guaijavarin and quercetin (Arima and Danno, 2002). | en_US |
| dc.description.abstract | Guava (Psidium guajava L.) is one of the most popular and demanding fruit grown in
Bangladesh. Psidium guajava L. (Guava) is used not only as food but also as folk
medicine in subtropical areas around the world because of its pharmacologic activities.
The study was concerned with assessment of biochemical and mineral constituents of
guava. The Research work was performed in the laboratory of the Department of the
Department of Agricultural-chemistry, Hajee Mohammad Danesh Science and
Technology University, Dinajpur. The duration of the experiment was 06 April to 05
July, 2018. The varieties of guava were collected from the local market named Kazi
peyara, BARI peyara-2 and BARI peyara-3. Guavas were analyzed for physical,
chemical and mineral properties. The physical properties studied included pH and
Titrable acidity with value ranges of 4.80-4.89 and 0.384-0.576%, respectively.
Chemical composition of the guava sample with different concentration showed protein
0.61-1.215 %, ash 0.79-1.29%, vitamin A and vitamin C with a range of 0.023-0.06
mg/100 g and 18.94-62.05 mg/100 ml, respectively. Mineral properties included calcium,
magnesium, potassium, Phosphorus with value ranges of 10.02-17.21 mg/100 ml, 51.04-
97.22 mg/100ml, 133.3-225.0 mg/100 ml and 23.73-28.91mg/100 ml, respectively.
Guava is an important fruit in our country. It is recommended that the processing and
preservation of guava commercially in our country and can help to improve our national
economy. | en_US |
