Question

Why oxalate content increases while ripening of guava?

Answer 1

During ripening of guava and sapota fruit; the oxalate content increases progressively and the fully ripe fruit has the maximum oxalate content. Oxalate form an insoluble complex with calcium in the urine, or hyper-oxaluria, is even more important to stone formation than high levels of calcium or hypercalcicuria.

Answer 2

During ripening of guava and sapota fruit; the oxalate content increases progressively and the fully ripe fruit has the maximum oxalate content. Oxalate form an insoluble complex with calcium in the urine, or hyper-oxaluria, is even more important to stone formation than high levels of calcium or hypercalcicuria.