ABSTRACT

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 Kenyanguava 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 kgs of strawberry guavas were procured in duplicates from randomly selected trees in farms within Taita Taveta and Kitui counties. These were pooled into respectiv variesties 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 < .05), with shapes ranging from oval to round to pear-shaped. The chemical composition of the fruits varied significantly (p < .5), with a PCA biplot explaining approximately 58% of the variability due to intra (61%) and inter (39%) varietal differences. The strawberry guava’s vitamin C levels were significantly (p=0.0001) lower than the red and white guavas’, at 164.11±11.85, 1365.15± 50.56, 1665.56±126.50 mg100⁻¹g, respectively. The white-fleshed guavas, on the other hand, were low in β-carotenes (0.04±0.06 mg100⁻¹g) in comparison to the red-fleshed (1.98±0.62mg100⁻¹g) and strawberry guava (1.55 ± 0.30mg100⁻¹g). t The strawberry guavas had significantly (p < .05) higher mineral and total flavonoids contents whereas the total phenolics (1649.14±329.70mgGAE100⁻¹g) and antioxidant activities (1989.14±383.47µMTE100⁻¹g) were significantly (p=0.048higher in the red-fleshed guava. While strawberry production would be a processing constraint, the red-fleshed guavas had significantly (p<0.05) higher beta-carotene, phytochemicals, and minerals than the white, and therefore best suited for processing.

摘要

尽管肯尼亚有利于外来和本土商业番石榴生产的气候，但忽视对水果的物理化学和加工质量的研究有限。生长在不同农业生态区的白色果肉、红色/粉红色果肉番石榴，以及在较小程度上生长的草莓番石榴是肯尼亚最常见的品种。本研究的目的是确定常见的肯尼亚瓜瓦果实的理化性质和加工品质。使用完全随机的研究设计来描述水果的物理化学成分和加工质量。大约 1000 公斤的红色和白色果肉番石榴果实和 150 公斤草莓番石榴是从 Taita Taveta 和 Kitui 县的农场随机选择的树木中采购的。这些被汇集到各自的变量中，并进行三次重复批次，用于分析物理化学和加工质量。果实具有明显的肉色和大小差异显着 (p < .05)，形状从椭圆形到圆形到梨形不等。水果的化学成分差异很大 (p < .5)，PCA 双图解释了由于品种内 (61%) 和品种间 (39%) 差异导致的大约 58% 的变异性。草莓番石榴的维生素 C 水平显着（p=0.0001）低于红色和白色番石榴，分别为 164.11±11.85、1365.15±50.56、1665.56±126.50 mg100 形状从椭圆形到圆形再到梨形。水果的化学成分差异很大 (p < .5)，PCA 双图解释了由于品种内 (61%) 和品种间 (39%) 差异导致的大约 58% 的变异性。草莓番石榴的维生素 C 水平显着（p=0.0001）低于红色和白色番石榴，分别为 164.11±11.85、1365.15±50.56、1665.56±126.50 mg100 形状从椭圆形到圆形再到梨形。水果的化学成分差异很大 (p < .5)，PCA 双图解释了由于品种内 (61%) 和品种间 (39%) 差异导致的大约 58% 的变异性。草莓番石榴的维生素 C 水平显着（p=0.0001）低于红色和白色番石榴，分别为 164.11±11.85、1365.15±50.56、1665.56±126.50 mg100^-1克，分别。另一方面，与红肉（1.98±0.62mg100 ^-1 g）和草莓番石榴（1.55 ± ^{0.30mg100 -1}克）。t 草莓番石榴具有显着 (p < .05) 更高的矿物质和总黄酮含量，而总酚类 (1649.14±329.70mgGAE100 ^-1 g) 和抗氧化活性 (1989.14±383.47µMTE100 ^-1 g) 显着 (p=0.048higher在红肉番石榴中。虽然草莓生产将是一个加工限制，但红肉番石榴的 β-胡萝卜素、植物化学物质和矿物质显着 (p<0.05) 高于白色番石榴，因此最适合加工。