A study on physical and chemical characteristics of guava (Psidium guajava L.) Taiwan pink variety

A study was conducted to determine the physical and chemical composition of guava (Psidium guajava L.) Taiwan pink variety. The fresh ripe guavas were selected for evaluation composition. Results obtained showed that color green colour with pulp as it has good amount anthocyanin 143.06 mg/100 g, fruit is also rich in vitamin C 181.59 g. Further analysed results moisture content found be 89.28%, carbohydrate 12.4%, protein 2.56%, fat 0.87%. other parameters such acidity pH juice observed 0.539% 3.25 respectively.