Archivos Latinoamericanos de Nutrición· 2025Q4
Effect of processing and storage time on the vitamin C and lycopene contents of nectar of pink guava (Psidium guajava L.)
- 54citations
- Q4SCImago
- 2025year
Short summary
Processing pink guava into nectar reduced vitamin C by 63% (from 168.9 to 62.3 mg/100g) and lycopene by 63% (from 3.55 to 1.35 mg/100g). After 120 days of storage at 10°C, vitamin C further dropped by 89% to 6.67 mg/100g, retaining only 46% of its initial processed content, while lycopene remained stable.
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Key points
- Processing guava into nectar reduced vitamin C from 168.9 to 62.3 mg/100g and lycopene from 3.55 to 1.35 mg/100g.
- Storage at 10°C for 120 days reduced vitamin C by 89% to 6.67 mg/100g.
- Lycopene and soluble solids remained statistically unchanged after 240 days of storage at 10°C.
- Guava nectar stored at 10°C retained 46% of its processed vitamin C content for 120 days.
AI-generated from the title and abstract; the full text is not read.
Abstract
In this study, the effect of processing and storage time on the vitamin C and lycopene contents was evaluated. Guavas were washed, cut in quarters, blanched, pulped and the pulp pasteurized. The pulp was used for the production of nectar: guava pulp, sugar and water were mixed in 5:3:12 proportions, and the mixture was pasteurized, poured while hot into 125 mL glass jars, and cooled rapidly to 25 degrees C. The production of nectar from fresh guava reduced vitamin C, lycopene and titratable acidity, by contrast soluble solid and pH increased significant. Vitamin C content from 168.9 to 62.3 mg/(100 g fresh weight), and lycopene content from 3.55 to 1.35 mg/(100 g fresh weight) (p < 0.001 in both cases. After 240 days at 10.0 +/- 2 degrees C, no further statistically significant change in lycopene and soluble solid content was observed (p > 0.05). Storage time did affect vitamin C, pH, and titratable acidity content, vitamin C content fell by 89.3% to 6.67 mg/(100 g fresh weight) (p < 0.001). Based on this study, guava nectar storage at 10 degrees C retained 46% of the content of vitamin C for 120 days.
The authors' abstract, as published at the source. Archivos Latinoamericanos de Nutrición, 2025 · DOI ↗
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Field: Pharmacology (Pharmacology, Toxicology and Pharmaceutics)
PharmacologyPharmacology, Toxicology and Pharmaceutics