English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Fruit quality of strawberry guava, yellow strawberry guava  (Psidium cattleianum  Sabine) and red strawberry guava  (Psidium cattleianum  Sabine var.  luidium)  was investigated. Fruit weight of yellow strawberry guava ranged from 7.9 to 39.2 g, and that of red strawberry guava ranged from 3.6 to 15.9 g. Yellow strawberry guava was round, and red strawberry guava was ovoid, in fruit shape. strawberry guava fruit had many hard seeds. Yellow and red strawberry guava contained 16 to 137 and 5 to 33 seeds per fruit. Seed of red strawberry guava was bigger than that of yellow strawberry guava. Sucrose, glucose, and fructose were contained in strawberry guava fruit. Sucrose, glucose, and fructose contents of yellow strawberry guava fruit were 6.69%, 3.61%, and 6.27%, respectively. Those of red strawberry guava fruit were 9.52%, 2.09%, and 3.39%, respectively. Strawberry guava fruit contained about 1% of titratable acidity. Total ascorbic and dehydro-ascorbic acid contents of yellow strawberry guava fruit were 57.9 mg/100ml and 41.6 mg/100ml, respectively. Those of red strawberry guava were 81.4 mg/100ml and 74.4 mg/100ml, respectively. Fruit quality of strawberry guava was suitable to eat freshly.

722 PB 438 FRUIT QUALITY OF STRAWBERRY GUAVA