NUTRITIONAL QUALITY EVALUATION OF DIFFERENT GUAVA VARIETIES

A study was conducted to evaluate different guava varieties for their nutritional quality characteristics at biochemistry section, ayub agricultural research institute, faisalabad during the years 2002, 2003 and 2004. ripened fruits of seven foreign origin varieties (sufaida, surahi, surkha, waikea, beamount, ruby x supreme, hong kong) and one local guava variety gola were collected from the fruit garden of horticultural research institute, faisalabad and analysed for total soluble solids (tss), acidity, dry matter, protein, mineral matter, vitamin-c and total sugars. it was concluded that maximum vitamin c (220.4 mg/100g) and total sugars (6.36%) were found in variety hong kong, tss (11.87%) and dry matter (14.93%) in sufaida, acidity (1.67%) and protein (1.85%) in gola variety and ash content (0.85%) in rubi x supreme.