Physicochemical and Processing Qualities of Guava Varieties in Kenya

Autor: Duke G Omayio, George O Abong’, Michael W Okoth, Charles K Gachuiri, Agnes W Mwangombe
Jazyk: angličtina
Rok vydání: 2022
Předmět:
Zdroj: International Journal of Fruit Science, Vol 22, Iss 1, Pp 329-345 (2022)
Druh dokumentu: article
ISSN: 15538362
1553-8621
1553-8362
DOI: 10.1080/15538362.2022.2039342
Popis: 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
Databáze: Directory of Open Access Journals
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