A Review of Production, Losses and Processing Technologies of Guava


  • Nida Kanwal Studied at National Institute of Food Science and Technology, University of Agriculture Faisalabad
  • Muhammad Atif Randhawa
  • Zafar Iqbal


Guava, processing technologies, production, storage


Guava (Psidium guajava L.: Myrtaceae) is considered as “apple of the poor†due to its low cost, easy availability and high nutritive value. Owing to its considerable nutritional significance, guava is often marketed as "super-fruitsâ€. Guava can be consumed fresh or can be processed into juice, nectar, pulp, jam, jelly, slices in syrup, canned guava puree, fruit bar, ready to serve beverage, dehydrated products, flavoring agent in candies, cakes, biscuits, and chocolate bars, as well as being used as an additive to other fruit juices or pulps. Different processing methods of guava into new food products which include production of powder, preparation of jams and jellies and the quality attributes of the products obtained from processed guava were reviewed. It was concluded that subjecting guava to processing methods will help enhance and improve the value of the fruit and make it available all year round for better utilization. In the current review, production, losses and different processing technologies of guava fruit has been discussed to provide collective information on its versatile commercial values and industrial applications.




• Agric. Stat. of Pakistan. 2002. Govt. of Pakistan, Ministry of Food, Agric. & Livestock. Islamabad. 92-93.

• Agric. Stat. of Pakistan. 2004-2005. Govt. of Pakistan, Ministry of Food, Agric. and Livestock (Economic Wing) Islamabad.

• Ajaikumar, K.B., M. Asheef, B.H. Babu and J. Padikkala. 2005. The inhibition of gastric mucosal injury by Punica granatum L. (pomegranate) methanolic extract. J. Ethnophar. 96 (1-2): 171-176.

• Anka, L. M. 2003. Marketing of agricultural products in Pakistan. J. Rural Dev. and Admin. 27 (1): 95- 102.

• Anon. 2010. Pakistan Statistical Yearbook 2010. Federal Bureau of Statistics, Ministry of Economic Affairs and Statistics, Government of Pakistan, Islamabad.

• Anonymous. 2008. Fruits, vegetables and condiments statistics of Pakistan. Government of Pakistan, Ministry of Food, Agriculture & Livestock (Economic wing), Islamabad.

• Augustin, M.A. and A. Osman. 1988. Post-harvest Storage of Guava (Psidium guajava, L, var. Taiwan). Pertanika. 11 (l): 45-50.

• Ayub, M., A. Zeb, J. Ullah and M.M.A.K. Khattak. 2005. Effect of Various Sweeteners on Chemical Composition of Guava Slices. Sarhad J. Agric. 21 (1): 131-134.

• Bal, J.S. and G.S. Dhaliwal. 2004. Distribution and quality characteristics of graded guava fruits. Haryana J. Hort. Sci. 33: 53-54.

• Bassetto, E., A.P. Jacomino, A.L. Pinheiro and R.A. Kluge. 2005. Delay of ripening of ‘Pedro Sato’ guava with 1-methylcyclopropene. Postharvest Biology and Technology. 35: 303-308.

• Blom, H. and G. Enersen. 1983. What happens with color in jam processing? NINF-informasjon. 7:369-377.

• Bose, T.K., S.K. Mitra, A.A. Farooqui and M.K. Sandhu. 1999. Tropical Horticulture 1st ed. Nava Prokash Publication, Kolkata. 297.

• Cilla, A., S. Perales, M.J. Lagarda, R. Barberá, G. Clemente and R. Farré. 2011. Influence of storage and in vitro gastrointestinal digestion on total antioxidant capacity of fruit beverages. J. Food Compos. Anal. 24 (1): 87-94.

• Garcı´a-Viguera, C., P. Zafrilla, F. Romero, P. Abellan, F. Artes and B.F. Tomas. 1999. Color stability of strawberry jam as affected by cultivar and storage temperature. J. Food Sci. 64: 243–247.

• Halliwell, B. and J.M.C. Gutteridge. 2007. Free radicals in biology and medicine. 4th ed. Oxford: Oxford University Press.

• Haq, I. 1985. Losses in the marketing of agricultural produce. Paper presented the seminar on Agric. Marketing, Faisalabad.

• Hassan, I., W. Khurshid and K. Iqbal. 2012. Factors responsible for decline in guava (PSIDIUM GUAJAVA) yield. J. Agric. Res. 50 (1): 129-134.

• Hossen, S., M.S. Kabir, M.B. Uddin, A.K.M.L. Rahman and M.R.A. Mamun. 2009. Effect of Different extractions of juice on quality and acceptability of guava jelly. J. innov.dev.strategy. 3 (4): 27-3.

• Jain, P.K. and P. K. Nema. 2007. Processing of pulp of various cultivars of guava (Psidium guajava L.) for leather production. Agric. Eng. Int. 9: 1-9.

• Kadam, D.M., P. Kaushik and R. Kumar. 2012. Evaluation of guava products quality. Int. J. Food Sci. Nut. Eng. 2 (1):7-11.

• Kansci, G., B. Koubala and I. Lape. 2003. Effect of ripening on the composition and the suitability for jam processing of different varieties of mango (Mangifera indica). Afr. J. Biotechnol. 2 (9):301-306.

• Kim, D.O., S.W. Jeong and C.Y. Lee. 2003. Antioxidant capacity of phenolic phytochemicals from various cultivars of plums. Food Chem. 81 (3): 231-326.

• Lee, S., H.K. Choib, S.K. Choc and Y.S. Kima. 2010. Metabolic analysis of guava (Psidium guajava L.) fruits at different ripening stages using different data-processing approaches. Journal of Chromatography B. 878: 2983–2988.

• Lim, T. K. and K.C. Khoo. 1990. Guava in Malaysia: Production, pests and diseases. Kuala Lumpur: Tropical Press, Malaysia.

• Mori, E.E.M., K. Yotsuyanagi and V.L.F Ferreira. 1998. Sensory analysis of guava paste trademarks. Food sci. Technol. 18 (1):105-110.

• Nicoli, M.C., M. Anese and M. Parpinel. 1999. Influence of processing on the antioxidant properties of fruit and vegetables. Trends Food Sci. Technol. 10: 94-100.

• Ochoa, M. R., A. G. Kesseler, M. B.Vullioud and J.E. Lozano. 1999. Physical and chemical characteristics of raspberry pulp: storage effect on composition and color. Food Sci. and Tech. 32: 149–154.

• Panhwar, F. 2005. Genetically evolved guava (Psidium gujava) and its future in Pakistan. Chemlin. 1–7.

• Pervaiz, U., A. Khan, R. Javed and J. Zeb. 2008. Production Constraints of Guava in District Kohat. Sarhad J. Agric. 24 (3): 549-554.

• Robards, K., P.D. Prenzler, G. Tucker, P. Swatsitang and W. Glover. 1999. Phenolic compounds and their role in oxidative processes in fruits. Food Chem. 66 (4):401-436.

• Samaniego-Sánchez, C., Y. Inurreta-Salinas, J.J. Quesada-Granados, R. Blanca-Herrera, M. Villalón-Mir and S.H. López-García. 2011. The influence of domestic culinary processes on the trolox equivalent antioxidant capacity of green tea infusions. J. Food Compos. Ann. 24 (1):79-86.

• Samson, J.A. 1986. Tropical Fruits. Trop. Agri. Series, Longman Sci. & Tech., Longman Inc., New York.

• Ścibisz, I. and Mitek, M. 2007. Antioxidant properties of highbush blueberry fruit cultivars. Food Sci. Technol. 10 (4):34.

• Singh, L. B. 1990. Guava: Botany, Cultivation and utilization. Ind. Council for Agric. Res., New Delhi. 2: 110-116.

• Singh, S.P. and R.K. Pal. 2008. Controlled atmosphere storage of guava (Psidium guajava L.) fruit. Postharvest Biology and Technology. 47: 296–306.

• Somogyi, L.P., D.M. Barrett and Y.H. Hui. 1996. Major processed product, Vol. 2. US: Technomic Publishing Co. Inc.

• Usman, M., M. Butt and B. Fatima. 2012. Enhanced in vitro multiple shoot induction in elite Pakistani guava cultivars for efficient clonal plant multiplication. African Journal of Biotechnology. 11 (44): 10182-19187.

• Wicklund, T., H.J. Rosenfeld, B.K. Martinsen, M.W. Sundfor, P. Lea, T. Bruun, R. Blomhoff and K. Haffner. 2005. Antioxidant activity capacity and colour of strawberry jam as influenced by cultivar and storage conditions. J. Food. Sci. Technol. 38: 387-391.

• Yadav, I.S. 1997. Search for quality cultivars, The Hindu, Survey of Indian Agriculture. 132.

• Yan, L.Y., L.T. Teng and T.J. Jhi. 2006. Antioxidant Properties of Guava Fruit: Comparison with Some Local Fruits. Sunway Acad. J. 3: 9-20.




How to Cite

Kanwal, N., Randhawa, M. A., & Iqbal, Z. (2016). A Review of Production, Losses and Processing Technologies of Guava. Asian Journal of Agriculture and Food Sciences, 4(2). Retrieved from https://www.ajouronline.com/index.php/AJAFS/article/view/3522