| الوصف: |
Traditional and modern guava (Psidium guajava L.) cultivars, originating from different breeding programs, are described according to specific nutritional properties of their fruits. This analysis includes diverse phenotypic and biochemical traits as well as variations of constituents such as water, hydrocarbons, sugars, total soluble solids, acidity, fats, proteins, and minerals. Also, guava diversity with respect to types and concentrations of some important nutritional compounds (vitamin C, carotenoids, polyphenols, and dietary fiber) is discussed. Variations in hydrophilic and lipophilic antioxidant activities, their relation to fruit composition, and the influence of volatile compounds and major constituents in the fruit's aroma and flavor are described. The specific ratio between the main components and classes of substances are related to the distinctive odor and taste of guava fruits. Fruit consumption and beverages intakes, like leaves infusions and decoctions, and their benefits to the human health are discussed. |
