Characterization of Physical Properties, Bioactive Compounds and Pectin Extraction in Guava (Psidium guajava L.) cv. Punjab Shweta as a Function of Harvest and Maturity Stage
Japsimran Kaur, Preetinder Kaur, Amrit Kaur Mahal, Surekha Bhatia and Ruchika Zalpouri
2025/02/11
DOI: 10.5281/zenodo.14851643
ABSTRACT
The main objective of the study was to determine a practical follow-up for the pectin extraction from the whole guava fruit under optimum conditions and to explore the usage of pectin commercially. As guava fruitis available in two different seasons i.e. Rainy (monsoon) and winter respectively. While harvesting, the guavas were procured under different maturity indices viz. Immature green, mature green, over-ripe yellow and infested. So, Pectin was extracted with variation in season and four distinct maturity levels. Extracted pectin undergoes functional characterization and analysis for the best extraction yield. Pectin yield, Moisture content, Ash content and Degree of esterification of extracted pectin were analysed. Physico-chemical properties of guava fruits have proven to be better in the winter season and the highest pectin yield had been recovered from the mature green guava stage from winter guava crop.
AUTHOR AFFILIATIONS
1Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana (141001), India.
2Department of Mathematics, Statistics & Physics, Punjab Agricultural University, Ludhiana (141001), India.
CITATION
Kaur J, Kaur P, Mahal AK, Bhatia S and Zalpouri R (2025) Characterization of Physical Properties, Bioactive Compounds and Pectin Extraction in Guava (Psidium guajava L.) cv. Punjab Shweta as a Function of Harvest and Maturity Stage. Environmental Science Archives 4(1): 85-95.
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