Bibliographic citations
Caro, K., (2023). Concentraciones de ácido ascórbico en dos variedades de Psidium guajava (guayaba) según su estado de madurez [Universidad Nacional de San Martín. Fondo Editorial]. http://hdl.handle.net/11458/5383
Caro, K., Concentraciones de ácido ascórbico en dos variedades de Psidium guajava (guayaba) según su estado de madurez []. PE: Universidad Nacional de San Martín. Fondo Editorial; 2023. http://hdl.handle.net/11458/5383
@misc{renati/1059178,
title = "Concentraciones de ácido ascórbico en dos variedades de Psidium guajava (guayaba) según su estado de madurez",
author = "Caro Garcia, Karito",
publisher = "Universidad Nacional de San Martín. Fondo Editorial",
year = "2023"
}
Ascorbic acid concentrations in two varieties of Psidium guajava (guava) according to their maturity stage Many of the great variety of fruits of our Amazon region have special nutritional values due to their vitamin content; one of these is the guava (Psidium guajava) and its different varieties. For these reasons, this research aimed to determine the ascorbic acid concentrations in the pulp and peel of two guava varieties (red and white) differentiated according to three stages of maturity (green, half ripe and ripe). For this purpose, fruit samples obtained in the province of San Martín were analyzed by high-performance liquid chromatography (HPLC), and the assays were performed in triplicate. The Tukey test at 5% was used to compare the averages, finding average ascorbic acid concentrations of 36.15, 19.37 and 10.33 mg/100 g in green, half ripe and ripe "Regional Roja" guava pulps, respectively; while in green, half ripe and ripe "Regional Blanca" guava pulps, the ascorbic acid values found were 43.08, 24.32 and 14.04 mg/100 g, respectively. Likewise, the samples of green peels of white guava reported 59.84 mg/100 g of ascorbic acid, as compared to half ripe and ripe peels, which had 32.70 and 16.41 mg/100 g of ascorbic acid, respectively. Lower values were obtained for ascorbic acid concentrations in green, half ripe and ripe red guava peels, reporting 52.09, 28.63 and 12.15 mg/100 g, respectively. It was also determined that there are significant differences (p<0.05) between the ascorbic acid contents found in both pulps and peels of guava varieties "Regional Roja" and "Regional Blanca" at the green, half ripe and ripe stages of maturity.
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