Guvua fruit in English esaay
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Guava is the rich source of vitamin C, vitamin A, vitamin B2 (riboflavin) and minerals like calcium, phosphorus and iron. The vitamin C content of guava fruit is four-five times higher than the citrus fruits. The quality of winter season fruit is considered superior than rainy season fruit. The ripe fruit of Sardar guava (winter season) contains 13.29 per cent total soluble solids, 0.33 per cent acidity, 4.64 per cent reducing sugars, 7.87 per cent total sugars, 1.11 per cent starch, 200-300 mg/100 g ascorbic acid and 1.15 per cent pectin. TSS-acid ratio of Allahabad Safeda is 42:1 and 39:1 in rainy season and winter season crop, respectively. In Lucknow-49, this ratio is 58:1 in rainy season crop and 40:1 in winter season crop.
Guava fruits are used for making juice, jam, jellies and various culinary purposes. The fruit can be canned in sugar syrup. The leaves of guava have been used for curing diarrhoea. Guava fruit contain antioxidant factors and is known to control systolic blood pressure.
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