Thai Guava has a white center with edible peel and seeds. It has a mild taste and can be consumed whole or as an accompaniment to savory dishes. It has a tough exterior and is a rich source of Vitamin C and Antioxidants. It is a native of United States and has been introduced to Thailand by Europeans.
Other varieties of GUAVA is Pink Guavas:
Guavas that are pink have more pigment content as polyphenol, carotenoid and pro-vitamin A, than the white pulped variant. Other than that everything about the Guava fruit in all colors is similar.
Found across the globe, in India, the Pink Guava is primarily cultivated in Karnataka, Maharashtra and Uttar Pradesh.
This super-fruit is a greatly recommended to deal with health issues such as high blood pressure and cholesterol, treatment of constipation, congested lungs, amongst others. It is also believed to strengthen the heart and improve blood circulation
The product is derived from fresh, sound ripe, Pink Guava fruit (Psidium guajava Mytraceae VAR Pink & white). Firm fully matured Guavas are harvested, quickly transported to fruit processing plant and inspected. Fully ripened Guava fruits are then washed, deseeded, pulp extracted, centrifuged (if required) thermally processed and aseptically filled by HTST process into pre-sterilized bags or in OTS cans which are hermetically sealed processed and cooled.
Organoleptical, Physical and Chemical Analysis:
| Appearance | Uniform, gritty, smooth, free from fibers and any foreign matter |
| Aroma and Flavor | Characteristic prominent aroma of natural ripe Guava and free from any fermented & off flavor and free from scorched or caramelized flavor. |
| Taste | Characteristic typical sweet acidic taste of natural ripe Guava fruit. Free from any off taste. |
| Color | Appealing Pink |
| Physical Characteristics | Brix @ 20ºC: 8º Min Acidity: 0.45 to 0.60 (As % anhydrous citric acid W/W) pH @ 20ºC: 3.75 to 4.20 Consistency@ 20°C: 6 – 10 cm / 30 Sec (Bostwick) Black Specks:< Nil Brown Specks: < 10 no per 10 Gms |
| Microbiological Standards: | Total Plate Count: <10 CFU per gram. Yeast and Mould Count: <10 CFU per gram Coliform: Absent per gram Pathogens: Absent per gram”Commercially sterile”, free from bacillus, osomophilic yeast, coliform and any other pathogenic microorganism and fit for human consumption. |
