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Physicochemical and Processing Qualities of Guava Varieties in Kenya

التفاصيل البيبلوغرافية
العنوان: Physicochemical and Processing Qualities of Guava Varieties in Kenya
المؤلفون: Duke G Omayio, George O Abong’, Michael W Okoth, Charles K Gachuiri, Agnes W Mwangombe
المصدر: International Journal of Fruit Science, Vol 22, Iss 1, Pp 329-345 (2022)
بيانات النشر: Taylor & Francis Group, 2022.
سنة النشر: 2022
المجموعة: LCC:Plant culture
مصطلحات موضوعية: Guavas, fruits, Kenya, cultivars, processing, Plant culture, SB1-1110
الوصف: Despite Kenya’s favorable climate for both exotic and indigenous commercial guava production, neglect has limited research on the fruits’ physicochemical and processing qualities. The white-fleshed, red/pink-fleshed guava, and, to a lesser extent, strawberry guavas that grow in different agroecological zones are the most common Kenyan varieties. The purpose of this study was to determine the physicochemical properties and processing qualities of the common Kenyan guava fruits. A completely randomized study design was used to profile the fruits' physicochemical composition and processing qualities. Approximately 1000kg of the red and white-fleshed guava fruits and 150 kg of strawberry guavas were procured in duplicates from randomly selected trees in farms within Taita Taveta and Kitui counties. These were pooled into respective varieties and subjected to triplicate batches for the analysis of physicochemical and processing qualities. The fruits had distinct flesh colors and sizes that varied significantly (p
نوع الوثيقة: article
وصف الملف: electronic resource
اللغة: English
تدمد: 15538362
1553-8621
1553-8362
Relation: https://doaj.org/toc/1553-8362; https://doaj.org/toc/1553-8621
DOI: 10.1080/15538362.2022.2039342
URL الوصول: https://doaj.org/article/beeaf804d4514969b3c489ba4b07e489
رقم الأكسشن: edsdoj.beeaf804d4514969b3c489ba4b07e489
قاعدة البيانات: Directory of Open Access Journals
الوصف
تدمد:15538362
15538621
DOI:10.1080/15538362.2022.2039342