Plant Foods for Human Nutrition

, Volume 58, Issue 3, pp 1–12 | Cite as

Effect of processing and storage of guava into jam and juice on the ascorbic acid content

  • B. Jawaheer
  • D. Goburdhun
  • A. Ruggoo


The effects of storage of fresh fruits and the processing into jam and juice followed by storage, on the ascorbic acid content of guava were investigated. Results showed that the average ascorbic acid content of two cultivars of guava, (‘Labourdonnais White’ and ‘Hawaiian’) were 201.1 ± 0.70 mg/100 g and 95.4 ± 0.19 mg/100 g on a fresh weight basis, respectively. Postharvest storage of the fruits resulted in a loss of 28% of ascorbic acid for ‘Labourdonnais White’ (‘L. White’) and 25% for ‘Hawaiian’ over six days. During the juice making process, the highest percentage of loss of ascorbic acid was due to peeling (6%) followed by exhausting (4.5%). Processing led to an overall decrease of 20.4% for juice and 62.5% for jam. The average ascorbic acid content of juice (76.2 mg/100 g fruit) was significantly (p<0.01) higher than the average ascorbic acid content of jam (35.6 mg/100 g fruit). Storage of jam at room temperature resulted in a significant decrease (p<0.05) in ascorbic acid content over the storage period. Storage of juice at 4 °C did not significantly (p>0.05) decrease the ascorbic acid content over time. This study revealed that the consumption of one fresh guava/day (≈250 g) or one glass of juice/day (≈200 ml), even after storage, still satisfies the recommended dietary allowance (RDA) for vitamin C (90 mg/day for men and 75 mg/day for women) for healthy non-smoking adults.

Ascorbic acid guava jam juice processing and storage 


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Copyright information

© Kluwer Academic Publishers 2003

Authors and Affiliations

  • B. Jawaheer
    • 1
  • D. Goburdhun
    • 1
  • A. Ruggoo
    • 2
  1. 1.Department of Agricultural and Food Science &Department of Agricultural Production and Systems, University of MauritiusRéduitMauritius
  2. 2.Faculty of Agriculture, University of MauritiusRéduitMauritius

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