Comparative analysis for degrees Brix and ascorbic acid concentration of guava fruits under two fertilization treatments in Zacatecas, Mexico.

摘要

Guava fruit is appreciated for its high vitamin C or ascorbic acid (AA) content with respect to other fruits. Approximately 85-90% of the total guava production in Mexico is consumed as fresh fruit, while the rest is destined to the industry where the total soluble solids ( degrees Brix) content is important. In the present study, the AA and degrees Brix content of five guava genotypes were determined. Guava trees were fertilized during the crop cycle of 2010-2011 using two different application methods: (1) soil fertilized and (2) fertilized through the drip irrigation system (fertigated). However, both fertilization treatments administered the same N-P-K dosage. Variations in the concentration of AA and total soluble solids among guava genotypes and fertilization treatments were compared. Fruits were obtained from the guava selections grown at the Experimental Station of "Los Canones" located in the municipality of Huanusco, Zacatecas, Mexico. Guava fruit samples were taken to the laboratory for processing in triplicate. Data were analyzed in a factorial arrangement. Fertilization treatments did not show significant effect on AA content. However, four guava genotypes showed slightly higher ascorbic acid content with the fertigated treatment when compared to the soil fertilized treatment; only one of the guava genotypes had the opposite response. The data from both fertilization treatments gave AA content values within a range of 216 to 534 mg AA/100 g of fruit. degrees Brix content of fruit was higher for the soil fertilized treatment than the fertigated treatment with overall values ranging from 11.5 to 20.5. These results are in agreement with other values reported previously for guava fruit in the region of study.