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A study was conducted to evaluate the different guava cultivars for their biochemical composition at Post-Harvest laboratory, Department of Horticulture, Institute of Agricultural sciences, Banaras Hindu University, Varanasi during the year 2013-2014. Mature and ripe fruit of eight recognized cultivars (Lucknow–49, Allahabad Safeda, Lalit, Shweta, Apple Colour, Chittidar, Banarasi Surkha and Gorakh Bilas Pasand) were selected for investigation. The data on biochemical composition revealed that TSS ( 13.58 oBrix), Sugar (11.36%), Reducing sugar (7.28%), Pectin (2.01%) and vitamin-C content (319.60 mg/ 100 g pulp) were found to be higher in Lucknow-49 when compared to the other cultivars. Acidity (0.836%) highest in Banarasi Surkha while pH (5.89) comparatively highest in Shweta among cultivars. | Biochemical studies in different cultivars of guava under eastern Uttar Pradesh condition
