Report On Guava
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ScribdTranslationsANTHROPOLOGY OF FOOD
RESEARCH REPORT:
GUAVA, RAW MATERIAL FOR THE INNOVATION OF AREQUIPE
TRADITIONAL
Prepared by:
KENY DAHYANA QUIÑONES ELORZA
JORGE ALBERTO AVENDAÑO BALBIN
Professor:
LUIS FERNANDO SIERRA MUÑOZ
Date:
03 OF NOVEMBER
Food Technology
SCHOOL OF PHARMACEUTICAL CHEMISTRY
UNIVERSITY OF ANTIOQUIA
NORTH HEADQUARTERS
Yarumal
2012
INTRODUCTION
Psidium guajava
Origin: America
Family: Myrtaceae
Genus: Psidium
Description: it is an evergreen shrub of the Myrtaceae family, leafy that
it reaches an average height of 5 to 6 meters, but if managed properly with
pruning, does not exceed 3 m, the ideal temperature for its development ranges between 23º and
28ºC, with well-distributed rains, mainly during the budding, flowering phase and
fruit development so that they are of good quality. It does not tolerate frost.
strong and prolonged. The soils must be of the sandy-clay types, deep,
well-drained and with a good content of organic matter.
Stem: when they are tender they are angular, their coloration turns light brown when
they begin to mature.
Leaves: they grow in pairs, pale green in color, leathery and elongated in shape, ending
sharp tip with a length ranging from 10 to 20 cm, has fine villi
and smooth on both sides, with a central rib and several secondary ribs that highlight it
simple view.
Flowers: the flowers bloom on the younger branches, 1 to 3 per node, they have a great
number of stamens and a single pistil.
Fruits: they can be rounded and oval-shaped like a pear depending on the variety,
in the same way the color of the flesh and the skin. Ripeness is observed in the
peels when they reach a yellow-green or pinkish-yellow color.
Origin and Location: guava is considered to be native to America, possibly from
some place in Central America, the Caribbean, Brazil or Colombia. It is a species that
found practically in all tropical and subtropical areas of the world,
it adapts to different climatic conditions despite its tropical origin, however,
prefers dry climates, is located in the band parallel to the Equator, no further than the parallel
30 from both hemispheres, adapts to altitudes from sea level to 1500 m
about sea level. The species is sensitive to low temperatures. The highest
yields are obtained at temperatures between 23°C and 28°C
Nutritional Composition: Guava is one of the fruits with the highest content
vitaminic (16 different vitamins). It contains minerals such as calcium, phosphorus,
iron; albuminoid substances, tannic acid, vitamin A, B1, B2, B3, and C.
The nutritional composition data should be interpreted per 100 g of the portion.
edible.
COMPOUND
Calories 51 Kcal
Water 86.10 g
Protein 0.82 g
Fat 0.60 g
Ashes 0.60 g
Carbohydrates 11.88 g
Fiber 5.4 g
Soccer 20 mg
Iron 0.31 mg
Phosphorus 25 mg
Vitamin C 183.5 mg
POST - HARVEST
Basic conditioning operations:
Harvest Indices: guavas are harvested at physiological maturity, in the state
ripe green (change of color from dark green to light) in countries where the
consumers prefer them in this state. In nations where consumers
they prefer ripe guavas, the fruits are harvested in firm - ripe states
maturity measure of consumption (softer) for long-distance transport, or
well in full maturity of consumption (yellow and soft) for local markets.
Quality Indices: color is a good indicator of ripeness; size and shape can
to be important in some markets; absence of defects, insects, and rot;
firmness and degree of sandiness; color of the pulp depends on the variety and can be
white, yellow, pink or red; number of seeds in the pulp (the lower the better);
intensity of aroma; soluble solids and acidity. Guava is one of the most
rich in vitamin C (150 to 400 mg per 100g of fresh weight) and some varieties
also rich in vitamin A.
Harvesting: The fruit should be picked during the cooler hours of the day to prolong its
lifespan. In the harvest of guavas, it is important to take into account the following
aspects:
Collect the fruit manually.
Gently place the fruits in plastic baskets.
Collect only healthy fruits and at the required ripeness level; sick fruit
It should be collected independently.
The fruit should be taken to a shaded, ventilated collection site, away from sources
decontamination and domestic animals. The fruit should be left in the shade, to
to prevent it from dehydrating and its shelf life from decreasing. Most fruits, when
at the time of harvest, they contain between 80 and 95% water; after being harvested
they continue to sweat, without the possibility of recovering the lost water having to
revert to its internal content; this loss translates into weight loss in the fruit.
Insect Control: guava is one of the preferred hosts for flies.
the fruit and it must be disinfected to be accepted in many countries. One of the
Treatments for insect control is the heat applied by immersion of fruits
in water at 46°C for 35 minutes or by contact of the fruit with hot air at 48°C for
60 minutes. Another potential treatment for insect control is irradiation.
Selection: It is done to remove fruits that show defects, diseases or
pests that cannot be marketed.
Classification: It consists of grouping fruits that have common characteristics of
agreement with market demands such as: hardness, color, size, shape, weight and
health
Cleaning and disinfection: This operation removes impurities from the fruit; this
Labor can be done in two ways: Cleaning fruit by fruit, using a cloth.
dry. Remove impurities using washing machines with rotating brushes and
water circulation, this method is done at the collection center; clean water is required
and abundant.
Storage: The success of storage requires: a rapid decline in the
temperature of the guava, keeping it constant and maintaining the relative humidity
from 90-95%
USES AND TRANSFORMATIONS
Uses: The fruit is consumed fresh. In the industry, the fruit is used as raw material.
first in confectionery processes, pastry, preparation of juices, nectars, and snacks.
It has particular medicinal uses in the treatment of digestive problems.
cold, cough and skin conditions.
It is recommended in cases of cavities, inflammation, scarlet fever, vaginal bleeding,
wounds, hemorrhoids, fever, and dehydration. The tree is planted as shade in the
coffee cultivation and is also used as wood.
Transformation:
GLOBAL GUAVA MARKETING
At the national level, guava is produced commercially in some regions of the
Republic, but there is unaccounted wild production in most of the
departments of the country.
Its economic importance is limited, as it represents a very small value of the
national production of fruit trees.
Regionally, it holds significant economic importance for the department of
Antioquia, which is one of the main national producers, as this in turn
has large industries dedicated to processing this raw material which is
used for the production of a wide variety of products that are derived from it.
In the northern subregion of this department, the economic importance of fruit is greater.
reduced because this subregion has a mostly productive structure
intended for milk production that absorbs approximately 70% of the
planted area, although the subregion has an area that boasts characteristics
suitable for the diversification of production and exploitation of fruit trees, such as the
guava.
The location of Colombia in the global context: production and exploitation
The commercial cultivation of guava is widespread in numerous countries in America, Asia, and.
Africa.
The main guava producing countries in the world are: Pakistan, Egypt,
México, Bangladesh, Estados Unidos, Brasil, Colombia, Malasia, Tailandia, Perú,
South Africa, Venezuela, Indonesia, and the Dominican Republic. However, the market
The guava world is still restricted, especially compared to that of others.
fruity products with less dispersed production such as mango. This circumstance
is reflected in a widespread lack of specific statistical information for the
guava; international sources, including the FAO, report it (when it
they make it in aggregate form with mango and mangosteen.