Assessment of fruit aroma for twenty-seven guava (Psidium guajava) accessions through three fruit developmental stages

Authors: MOON, PAM - University Of Florida; FU, YUQING - University Of Florida; Bai, Jinhe; Plotto, Anne; CRANE, JONATHAN - University Of Florida; CHAMBERS, ALAN - University Of Florida

Submitted to: Scientia Horticulturae
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 4/28/2018
Publication Date: 5/10/2018
Citation: Moon, P., Fu, Y., Bai, J., Plotto, A., Crane, J., Chambers, A. 2018. Assessment of fruit aroma for twenty-seven guava (Psidium guajava) accessions through three fruit developmental stages. Scientia Horticulturae. 238:375-383.

Interpretive Summary: Guava is grown commercially in southern Florida, and is rich in tropical aroma flavor. However, very limited flavor data are available for many important guava cultivars. We sampled 27 guava accessions at immature, mature green and mature yellow fruit developmental stages. Aroma profiles showed significant differences among accessions. Some volatiles including hexanal, (E)-caryophyllene, and (E)-2-hexenal were common across guava accessions and were present at all developmental stages. Other compounds including (E)-3-hexenyl acetate, ethyl butanoate, and ethyl octanoate had the greatest abundance only at the mature yellow stage of fruit development. Volatiles like limonene, trans-cadina-1,4-diene, and ß-ionone were abundant in some accessions and not detected in others. The results demonstrate suitable variability for future work culminating in accession recommendations for specific end uses, and future breeding work involving the genetic improvement of guava flavor as well.

Technical Abstract: Guava (Psidium guajava) is valued for its rich, tropical aroma, but fruit quality data are lacking for many important cultivars. Guava is native to warm-climate parts of the Americas and is grown commercially in southern Florida, USA. Varieties relevant to south Florida show a high level of morphological diversity including fruit color and shape. Local markets create demand for either of two maturity stages including mature green fruit prior to full aroma development and mature yellow fruit with a full aroma profile. We sampled 27 guava accessions growing at the University of Florida’s Tropical Research and Education Center for aroma at immature, mature green and mature yellow fruit developmental stages. Variability for pulp pH (3 to 4.6) was not indicative of guava fruit maturity, but titratable acidity (0.17 to 3.6%) did decrease through fruit development. Aroma profiles showed significant differences among accessions. Some volatiles including hexanal, (E)-caryophyllene, and (E)-2-hexenal were common across guava accessions and were present at all developmental stages. Other compounds including (E)-3-hexenyl acetate, ethyl butanoate, and ethyl octanoate had the greatest abundance only at the mature yellow stage of fruit development. Volatiles like limonene, trans-cadina-1,4-diene, and ß-ionone were abundant in some accessions and not detected in others. These results demonstrate suitable variability for future work culminating in accession recommendations for specific end uses. Further, this fruit quality data could support future breeding work involving the genetic improvement of guava flavor for expanded production in southern Florida.