Effect of processing and storage time on the vitamin C and lycopene contents of nectar of pink guava (Psidium guajava L.)

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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