Pink Guava

Overview

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.

Process Flow Chart for Pink Guava Pulp in Ots Cans

Process Flow Chart for Pink Guava Pulp in Aseptic packing

Specifications

Product Description:

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.

Standards

General Standards:

Product is free from added sugar, dyestuff, synthetic flavor, stabilizers, pesticides & herbicidal residues and radioactive contamination.

Quality Standards:

‘Good Manufacturing Practices’ is applied in the manufacturing process to meet the laid down given standards as per HACCP by ISA Cert B.V Netherlands, SGF (SGF International E.V) and ISO - 9001 (AQA International).

Preservatives:

Free from any chemical preservatives

Pesticide Residues:

In conformance with WHO recommendations & EC directives.

Packaging

Packaging

Aseptic:
Jus! Aseptic fruit purees are available in 210 kg bags in drum. Aseptic fruit purees are filled on US-FDA approved aseptic filler into pre-sterilized, high-barrier bags placed in steel drums internally painted with food grade lacquered and drum tightly closed to ensure no free space inside the drum.

OTS Cans.
Jus! Canned fruit purees are available in A-10 size (3.1 =/- 2% kgs) and such 6 cans in one carton.

Loadability:

Aseptic:
80 drums per 20 ft container palletized or unpalletized.

Cans:
6 x 3.1kgs A-10 cans in one carton and 1000 cartons in 20 ft container.

Storage:

Aseptic product :
It should be stored at cool & dry place below 15 °C preferably below 7 °C for retention of Ivory cream to whitish cream color intact. Guava fruit puree has a natural phenomenal tendency of color loss during the storage at higher temperature.

Canned product:
It should be stored at ambient temperature of (25° - 30°C). Guava fruit puree has a natural phenomenal tendency of color loss during the storage particularly after 6 months & above and further it deteriorate slowly as the storage period is extended.

Shelf life:

12 months from the date of production under above mentioned storage conditions. The contents must be immediately used after opening the bag or can.

Custom products:

Jus! Aseptic and canned fruit purees can also be supplied as per customer’s specification.

Usages

Bakery & Confectionaries: Topping & fillings in Fruit breads, cakes, tarts, muffins, pie filings, icings, fruit bars, fruit toffees etc

Beverages: Juice, Nectar, Fruit drink, Fruit drink cocktails

Dairy: Milkshakes, Ice creams, yoghurts, toppings, desserts.

Baby foods: Cereals, Fruit Juices, mixed fruit juices, strained fruits

Others foods: Fruit juices, jams, jellies, fruit cocktails, strained fruit drinks, Squashes etc.

Pink Guava

Season Calendar

Jan

Feb

Mar

Apr

May

Jun

Jul

Aug

Sep

Oct

Nov

Dec

Lean Period     Peak Period

Seasonal Chart for Fruits
  Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
Mango                        
Alphonso                  
Totapuri                
Neelam                    
Raspuri                    
Guava                        
White Guava          
Pink Guava          
Papaya                        
Yellow Papaya  
Red Papaya  
Banana .      
Tomato . . . .