CORRELATIONS BETWEEN FRUIT SIZE AND ANTIOXIDANT CONTENTS IN GUAVA

The correlations between fruit size and antioxidant compounds are useful for determining a selection strategy for such traits in a guava breeding program.
The objective was to determine the correlations between fruit size and antioxidant contents and activity in guava.
Fifty-seven fruits of ‘Paen Si Thong’ were randomly chosen and weighted.
Then the peel, pulp and central pulp parts of each fruit were separately evaluated for ascorbic acid, total phenolics content and antioxidant activity.
Correlations among traits were analyzed by Pearson’s correlation coefficient (r). The peel part had the highest level of ascorbic acid (104.8±25.8 mg/100 g FW), total phenolics (336.3±68.7 mg GAE/100 g FW) and antioxidant activity (24.6±6.6 µmol AAE/g FW). There was no significant difference in antioxidant activity between the pulp and the central pulp parts.
Fruit size had no correlation with total phenolic content and antioxidant activity and was positively correlated with ascorbic acid content (r=0.18, P<0.05). Therefore, selection for larger fruit size may have no effect on reducing antioxidant contents in guava fruit.

International Symposium on Tropical and Subtropical Fruits

S. Srimat, N. Suwanphong, U. Boonprakob , K. Thaipong

selection, ascorbic acid, phenolic compound, antioxidant activity

https://doi.org/10.17660/ActaHortic.2014.1024.56