Variation in fruit chemical and mineral composition of Kenyan guava (Psidium guajava L.): Inferences from climatic conditions, and fruit morphological traits

Authors

  • Josiah Chemulanga Chiveu University of Eldoret, Department of Seed, Crop and Horticultural Sciences, Eldoret, Kenya
  • Marcel Naumann University of Goettingen, Department of Crop Sciences, Goettingen, Germany
  • Katja Kehlenbeck World Agroforestry Centre (ICRAF), Nairobi, Kenya
  • Elke Pawelzik University of Goettingen, Department of Crop Sciences, Goettingen, Germany https://orcid.org/0000-0001-9329-4375

DOI:

https://doi.org/10.5073/JABFQ.2019.092.021

Abstract

There is limited knowledge about the impact of climatic conditions and fruit morphological traits on the nutritional composition of the guava fruit. Fruits were gathered from 128 guava trees across four geographically diverse regions of Kenya. The fruits were morphologically characterized and analysed for their chemical and mineral composition. The ascorbic acid content correlated positively only with total annual precipitation, while total soluble solids (TSS) correlated positively with mean annual temperature. TSS correlated negatively with pulp weight and was higher in white-fleshed fruits than in the red-fleshed types. The mineral content of the fruits correlated negatively with most of the fruit weight- and size-based morphological
traits, as well as with the total annual precipitation, but positively with fruit seed proportion. This information could act as a guide in the selection of specific regions for upscaling guava production and aid in the selection of accessions for improvement programmes that enhance guava fruit nutritional composition.

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Published

2019-06-26

Issue

Vol. 92 (2019): Journal of Applied Botany and Food Quality

Section

Plant food chemistry

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