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Quality Improvement of Guava by Zinc Sulphate and Gibberellic Acid
Angielski
90 b
30 dni na zwrot towaru
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Guava (Psidium guajava) is the fourth most important fruit of India in area and production. It is an excellent source of pectin (It is water-soluble and binds with sugar and fruit acid to form a gel) and ascorbic acid (vitamin C) 75.2 to 234.3 mg per 100 gm of pulp. It makes an excellent jelly and does not lose the vit. C in the Preserved forms. Fructose is the principal sugar in green ripe fruits, while fully ripe fruits contain higher amount of sucrose. Because of high calorific value, guava fruit has achieved fame as "Poor Man's Apple" in our country. Quality improvement of guava is achieved by applying different combination of Zinc Sulphate and Gibberellic Acid for improving physico-chemical attributes of guava fruit. Ascorbic acid content of fruit juice was increased due to catalytic activity of gibberellin and auxin on its bio-synthesis from its precursors (glucose 6-phosphate) or inhibition of its conversion into dehydro ascorbic acid by enzyme ascorbic acid oxidase or both.
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