A Review of Production, Losses and Processing Technologies of Guava


  • Nida Kanwal Studied at National Institute of Food Science and Technology, University of Agriculture Faisalabad
  • Muhammad Atif Randhawa
  • Zafar Iqbal


Guava, processing technologies, production, storage


Guava (Psidium guajava L.: Myrtaceae) is considered as “apple of the poor†due to its low cost, easy availability and high nutritive value. Owing to its considerable nutritional significance, guava is often marketed as "super-fruitsâ€. Guava can be consumed fresh or can be processed into juice, nectar, pulp, jam, jelly, slices in syrup, canned guava puree, fruit bar, ready to serve beverage, dehydrated products, flavoring agent in candies, cakes, biscuits, and chocolate bars, as well as being used as an additive to other fruit juices or pulps. Different processing methods of guava into new food products which include production of powder, preparation of jams and jellies and the quality attributes of the products obtained from processed guava were reviewed. It was concluded that subjecting guava to processing methods will help enhance and improve the value of the fruit and make it available all year round for better utilization. In the current review, production, losses and different processing technologies of guava fruit has been discussed to provide collective information on its versatile commercial values and industrial applications.




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How to Cite

Kanwal, N., Randhawa, M. A., & Iqbal, Z. (2016). A Review of Production, Losses and Processing Technologies of Guava. Asian Journal of Agriculture and Food Sciences, 4(2). Retrieved from https://ajouronline.com/index.php/AJAFS/article/view/3522