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The ripe fruit contain approximately 79.50 per cent moisture, 15.25 per cent dry matter, 3.20 per cent crude fibre and little amount of ash. The TSS varies from 10.5-14.5 per cent. Several volatile compounds including hydrocarbons, alcohol and carbonyls have been found to be responsible for the characteristic flavor of guava. The decrease in astringency with advancement of maturity is ascribed to polymerization of leuco-anthocyanins. |