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UNIVERSITI PUTRA MALAYSIA
EFFECTS OF PRETREATMENTS ON THE STORAGE CHARACTERISTICS OF FRESH AND DRIED GUAVA
(PSIDIUM GUAJAVA L)
KHIN MA MA KYI
FSMB 1991 2
EFFECTS OF PRETREATMENTS ON THE STORAGE CHARACTERISTICS OF FRESH AND DRIED GUAVA ( PS IDIUM GUAJAVA L)
By
KHIN MA MA KYI
Thes is Submitted in Fulfilment of the Requirements for the Degree of Master of Science in the Faculty
of Food Science and Biotechnology, Univers iti Pertanian Malays ia
December 1991
ACKNOWLEDGEMENTS
I wis h to thank the Dean and the entire members of the
Faculty of Food Science and Biotechnology at Universiti
Pertanian Malays ia for providing facilities and a s s is tance
during my graduate study . I would like to extend my thanks to
Mr . Abdul Aziz Bahs ir for checking my the s is format .
I extend my s incere gratitute to my chief s upervis o r , Dr .
Suhaila Mohamed, for her unde rs tanding , patience , guidance and
supervis ion throughout the preparation of this the s is . My deep
apprec iation and gratitute go to Dr . Salmah Yusof and Dr .
Azizah Osman, my co-supervisors , for guidance and s uggestions .
I would like to thank again to Dr . Salmah Yusof for us ing her
computer to analyse the data by SAS programme . My gratitute is
also due to Dr . Fauziah Othman and Mr . Ho who has given
guidance for us ing Electron mic roscope .
My s ince re gratitute is also extended to Malays ian
Technical Cooperation Programme (MTCP) for providing financial
support and Ministry of Indus try No . (1) for granting the study
leave .
My s pecial thanks also c onvey to my Malays ian friends for
their understanding , cooperation and moral s upport throughout
iii
my s tudy here . My thank s also extended to re search a s s is tants
of Faculty of Food Science and Biotechnology e specially thos e
who are working under my chief and co- supervisors . All my
foreigner friends e specially in the s ame Faculty at Univers iti
Pertanian Malaysia are remembered for their friendship and
encouragement during the s tudy .
Last but not least, my since re appreciation goe s to my
parents , brothers and siste rs for their all round support
throughout my s tudy life .
iv
TABLES OF CONTENTS
ACKNOWLEDGEMENTS
LIST OF TABLES
LIST OF FIGURES
LIST OF PLATES
ABSTRACT
ABSTRAK
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
CHAPTER
I . INTRODUCTION
II . LITERATURE REVIEW
Guava
Biochemical and Nutrient Composition
Physiology and Biochemistry . . . . . . . . . . . . . . . . . . .
Harvesting and Handling
Storage
Pest and Disease
Fruit Ripening and Senescence
Ripening
Senescence
Postharvest Treatments
Cool Storage
Precooling
Surface Coating
Modified or Controlled Atmosphere Storage
v
iii
ix
x
xi
xiii
xv
1
15
1 5
1 5
17
1 9
19
20
21
21
23
23
24
26
30
33
Chemical Treatment
Packaging . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Irradiation
Drying
Drying and Dehydration
Water Activity (a_)
Browning Reactions
Osmotic Drying
Sweating . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
III. EFFECTS OF PRECOOLING ON STORAGE OF GUAJAVA L) AT 5°C AND 10°C
Introduction
Materials and Methods
Materials
Methods
Sampling
Physical and Chemical Analysis
Sensory Evaluation
Statistical Analysis
Results and Discussion
Weight Loss
Colour Change of Skin
Hardness
Soluble Solids Content
pH and Titratable Acidity
Ascorbic Acid Content
vi
GUAVA (PSIDIUM
. . . . . . . . . . . . . . . .
34
34
38
39
39
41
42
44
46
41
41
48
4 8
48
48
4 9
50
50
50
5 1
5 1
5 4
58
58
61
Sensory Evaluation 6 4
Correlation Studies 66
Summary 66
IV . EFFECTS OF VARIOUS SURFACE TREATMENTS ON THE STORAGE LIFE OF GUAVA ( PSIDIUM GUAJAVA L) AT 10°C 68
Introduc tion 68
Materials and Methods 6 9
Materials 6 9
Methods 6 9
Sampling 70
Physical Ana ly s is 70
Chemical Analys i s 71
Sensory Evaluation 71
Scanning Electron Mic roscope 71
Statistical Analy s i s 72
Res ults and Discus s ion 72
Weight Los s 72
Colour Change of Skin 74
Hardnes s 76
Soluble Solids Content 83
pH 83
Titratable Ac idity 86
Ascorb ic Ac id 86
Correlation Studies 89
Sensory Evaluation . . . . . . . . . . . . . . . . . . . . . . . . . . . . 90
vii
Scanning Electron Mic roscopic Studies
Sununary
V. DEHYDRATION OF GUAVA ( PSIDIUM GUAJAVA L )
Introduction
Material s and Methods
Materials . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Methods
Measurement of Colour
Measurement of Hardnes s
Measurement of Water Activity
Sensory Evaluation
Statistical Analys is
Res ults and Discus s ion
Water Activity ( a�)
Colour Change
Hardnes s
Ascorbic Ac id Content . . . . . . . . . . . . . . . . . . . . . . . . .
Sensory Evaluation
Sununary
VI . CONCLUSIONS AND RECOMMENDATIONS
BIBLIOGRAPHY
APPENDICES
PUBLICATIONS
BIOGRAPHICAL SKETCH
viii
92
100
102
102
103
103
103
106
107
107
107
108
108
108
108
110
110
111
111
113
115
124
136
137
LIST OF TABLES
Table Page
1 Area Under Guava Cultivation (Hectare s) According to States and Years in Malaysia . . . • . . . . • • • • • • • • . • . 3
2 Area Under Guava Cultivation (Hectares ) According to Districts and States in Malaysia • . • . • . • • . • • . • • • 5
3 Total Production o f Guava (Me tric Tonnes ) According to States and Years in Malays ia . . . . . . . . . . . • . • • • . • . 9
4 Total Production o f Guava (Metric Tonnes ) According to Districts in Malays ia . . . . . . . . . . . . . . . . . . . . • • • • • • 10
5 Change s that may Occur During Ripening of Fruit 22
6 Approximate Water Activity Values Below which Growth of Organisms doe s not Usually Occur . • • . . • • • 41
7 Mean Score Precooled Guava
Values of Sensory Evaluation of
8 Mean Score Values of Sensory Evaluation o f Various
65
Surface Treated Guava . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 1
9 Physico-chemical Room Temperature
Change s of Dried Guava Held at
10 Mean Score Values of Sensory Evaluation of Dried Guava
11 Mean Values for the Physico-chemical Characteristics
109
112
of Precooled Guava at SOC and 10°C During Storage . . 127
12 Correlation Coe fficient (R square values ) for Physic o-chemical Characteristic s of Precooled Guava at SOC and 10°C Storage . . . . . . . . . . . . • . • • • . . . . . . . • . • 129
13 Mean Value s for the Phys ico-chemical Characte ristics of Various Surface Treated Guava Held at 10°C 131
14 Correlation Coe ffic ient ( R square values ) for the Phys ico-chemical Characteristic s of Various Surface Treated Guava . . . . . . . . . . . . . . . . . . . . . . . . . . . . • . . . . . . • . 133
ix
Figure
1
2
3
4
5
6
7
8
9
10
11
12
13
14
LIST OF FIGURES
Weight Los s of Guava Stored at 50 and lO°C ( Precooled at 0-4 hr) . . . . . . . . • . . . . . • . . • • • . . • . . • . •
Colour Change of Guava Skin at 5° and lODC ( Precooled at 0-4 hr) . . . . . . . . . . . . . . . . . • . . . . . . • . • .
Hardne s s of Guava Stored at 5° and 10°C ( Precooled at 0-4 hr) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Soluble Solids Content Change in Guava Stored at 5" and lO°C ( Precooled at 0-4 hr) . . . . . . . . . . . . . . . .
pH Change in Guava on Storage at 5° and lODC ( Precooled at 0- 4 hr) . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Titratable Ac idity of Guava at 5° and lODC ( Precooled at 0-4 hr) . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Ascorbic Ac id Change in Guava at 5° and lODC ( Precooled at 0-4 hr) . . . . . . . . . . . . • • . • . • • . . . • • . • . •
Weight Loss of Guava Stored at 1 0cC ( LDPE , Paraffin, Palm Oil, Semperfre s h and Starch Coating)
Colour Change of Guava Skin at 10DC ( LDPE , Paraffin, Palm Oil, Semperfres h and S tarch Coating )
Hardne ss of Guava Stored at 10DC ( LDPE, Paraffin, Palm Oil, Semperfre sh and Starch Coating) . . . • • • • .
Soluble Solids Content Change in Guava Stored at lODC ( LDPE, Paraffin , Palm 011, Semperfres h and Starch Coating) . . . • • . . . . . . . . . . • . . . . . . . . . • . • . . . . . . •
pH Change in Guava on Storage at 10°C ( LDPE , Paraffin , Palm Oil, Semperfre s h and Starch Coating
Titratable Ac idity of Guava at lODC ( LDPE , Paraffin, Palm Oil, Semperfre sh and Starch Coating)
Ascorbic Acid Change in Guava at lODC ( LDPE , Paraffin, Palm O il, Semperfres h and Starch Coating )
15 Flow Chart for Proce s s ing of Dehydrated Candied
Page
52
53
5 5
59
60
62
63
73
7 5
8 2
8 4
85
8 7
88
Guava . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 104
16 Flow Chart for Proce s s ing of Dehydrated Pickled Guava 105
x
LIST OF PLATES
Plate
1 Control (Untreated) Guavas Stored for 5 weeks at 5°C and 10°C . . . . . . . . . . . . • . . . . . . . . . • . • • . . . . . • . .
2 Guavas P recooled at 0 hr , Stored for 5 weeks at SOC and 10°C . . . . . . . . . . . . . . . . . . . . . • . . . . . • • • . . • •
3 Guavas Precooled a t 4 hr , S tored for 5 weeks a t SOC and 10°C . • . . . . . . . . . . . . . . . . . . . . . . . . . . . • . . • .
4 Control (Untreated) Guavas Stored for 3 weeks a t
5
6
7
8
9
Shrink Wrapped and C l ing Wrapped Guavas S tored for 3 weeks at 10°C . . . . . . . . . . . . . . • . . . . . . . . . . . .
1% and 5 % Paraffin Treated Guavas S tored for 3 weeks at 10°C . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . • .
10% and 20% Paraffin Treated Guavas S to red for 3 weeks at 10°C . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
10% and 20% Palm Oil Treated Guavas S tored for 3 weeks at lO°C . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
0 . 75% and 1% Sempe rfresh Treated Guavas Stored for 3 weeks at l O°C . . . . . . . . . . . . . . . . . . . . . . . . . . .
10 2% and 3 % S tarch Treated Guavas S tored for 3
11
12
13
weeks at lO°C
10% and 20% Palm oil Treated Guavas S tored for 7 weeks at 10cC . • . . . . . . . . . . . . . . . . . . . . . . . . . . . . •
Shrink Wrapped and C l ing Wrapped Guavas S tored for 7 weeks at 1DoC . . . . . . . . . . . . . . . . . . . . . . . . . . .
0 . 75% and 1% Semper£re sh Treated Guavas S to red for 7 weeks at 1DoC • • • • • • • • • • • • • • • • • • • • • • • • • • •
14 & 15 Surface of Control ( Untreated) Guava a t Week 0
Page
5 6
5 7
5 7
7 7
7 7
78
78
7 9
7 9
8 0
8 0
81
81
(x 60 , 660 re spect ive ly ) . . . . . . . . . . . . . . . . . . . . • . 9 5
1 6 & 1 7 Surface of Control (Untreated) Guava S tored for 3 weeks at 10°C (x 60 , 660 re spec tively) . • . . . • 9 5
x i
Plate Page
18 & 19 Surface of 5% Paraffin T reated Guava at Week 0
and Week 3 at lODe (x 60) . . . . . . . . • . . • • . . . . . . • . 96
20 & 21 Surface o f 20% Paraffin Treated Guava at Week 0
(x 60, 660 respectively ) • . . . . . . . . . . . . . . . . . • • • . 96
22 & 23 Surface of 20% Paraffin Treated Guava S tored for 3 weeks at lODe (x 60, 660 respectively ) • . • . . • 97
24 & 25 Surface o f 20% Palm Oil Treated Guava at Week 0
( x 60, 660 respective ly ) . . . . . . . . . . . . . . . . . . . . . . 97
26 & 27 Surface 20% Palm Oil Treated Guava Stored for 3
weeks at lODe (x 60, 660 respectively ) . . • . • • . . 98
28 & 29 Surface o f 1% Semperfre sh Tre ated Guava at Week o (x 60, 660 respective ly ) . . . . . . . . . . . . . . . • . . . . 98
30 & 31 Surface of 1% Semperfre sh Tre ated Guava S tore d for 3 weeks a t lODe (x 60, 660 re spectively ) 99
32 Surface of 2% Starch Tre ated Guava Stored for 3
weeks at 100e (x 60) . . . . . . . . • . . . . . • . • . . . . . • . . • 99
xii
Abstract of the Thes is Submitted to the S enate of the Universiti Pertanian Malay s ia in Fulfilment of the
Requirements for the Degree of Mas te r of S cience
EFFECTS OF PRETREATMENTS ON THE STORAGE CHARACTERISTICS
OF FRESH AND DRIED GUAVA (PSIDIUM GUAJAVA L)
By
KHIN MA MA KYI
December, 1991
Supervisor : Suhaila bt . Mohamed Ph . D .
Faculty Food S cience and Biotechnology
The s tudie s on guava ( var. Vietname se) precooled at 0 hr
( immediately) and 4 hr after harve s t , and stored at 5°C and
10°C were carried out . Guava stored at 10°C was able to undergo
a ripening proce s s . Chilling inj ury was obs e rved at sec
storage . Precooling did not seem to have any beneficial effec t
on guava . The characteristics cons idere d were weight l o s s ,
colour change of skin, hardnes s , s oluble solids content, pH,
titratable acidity and ascorbic acid content.
The effects of various surface treatments on 'Vie tname s e '
guava with LDPE shrink and cling wrap packaging. 1%. 5 %. 10%
and 20% liquid paraffin. 10% and ZOZ palm oil. 0 . 75% and 1%
semperfre sh ( fatty acid sugar ester). and Z% and 3% s tarch on
the s torage life at loec were s tudied . LDPE shrink wrap
packaging was mos t e ffective in reduc ing the weight l o s s and
xiii
maintaining the hardne s s of guava . The skin colour of guava was
maintained by 20% palm oil until 8 weeks s torage . Among the
treatments , only cling wrap packaging c ould maintain the
ascorbic acid c ontent o f the guava unt il 8 weeks s torage .
Twenty percent palm oil surface coating was found to be the
most effect ive treatment for maintaining the qua lity of fre sh
guava s tored for 8 weeks at 10°C, followed by shrink wrap and
cling wrap packaging . S emperfre sh was l e s s e ffective and
paraffin was not suitable for guava, as it caused skin
l e sioning and impart an unfavourable flavour to the fruit .
S tarch surface coating c aused greater deterioration of guava
than in control, untreated fruit .
At room temperature, the e f fect s o f cys t e ine HCl and
sodium metabisulphite on candied and p ickled dried guava were
s tudied . Higher a s corbic acid retention and l e s s colour change
were observed in c andied dried guava than pickled dried guava .
0 . 024% cys te ine HCI was found to be more e ffective at
maintaining the ascorbic acid content and colour compare d to 1%
s odium metabisulphite .
xiv
Abs trak The s i s Yang Dikemukakan Kepada Senat Universiti Pertanian Malays ia Sebagai Memenuhi Syarat
Keperluan Untuk Ij azah Maste r Sains
KESAN PRA PERLAKUAN KE ATAS SIFAT-SIFAT JAMBU SEGAR
DAN JAMBU KERING SEPANJANG TEHPOH PENYIMPANAN
O leh
KHIN MA MA KYI
Disembe r , 1991
Penyel ia : Suhaila bt . Mohamed , Ph . D .
Fakulti : Sains Makanan dan B ioteknologi
Kaj ian telah dibuat terhadap j ambu (var . Vietname s e ) yang
dipra-dinginkan sebaik s ahaj a ( 0 j am) selepas dituai dan 4 j am
selepas dituai kemudian dis impan pada suhu 10°C . Jambu yang
d i s impan pada suhu 10°C didapati berj aya melalui pro s e s
peranuman . Kecederaan penyej ukan didapati berlaku pada j ambu
yang dis impan pada suhu SoC . Pros e s pra-pendinginan didapati
tidak memberi kesan yang bermanafaat kepada penyimpanan buah
j ambu segar . S i fat - s i fat yang te lah diselidik i semasa
penyimpanan adalah seperti berikut; kehilangan berat , perubahan
warna kulit , kepej alan , kandungan pepejal larut , pH , asid yang
boleh dititrat dan kandungan a s id askorbik .
Pengkaj ian terhadap kesan-kes an perlakuan yang berbeza ke
atas permukaan kul it j ambu bagi meningkatkan tempoh penyimpanan
pada suhu 10°C telah dij alankan . Perlakuan-perlakuan tersebut
xv
adalah seperti berikut; pembungkusan dengan 'LDPE shrink ' dan
'cling wrap', penyalutan permukaan dengan 1%, 5%, 10% dan 20%
parafin cecair, 10% dan 20% minyak sawit , 0 . 75% dan 1%
'semperfresh' (ester gula asid lemak), dan 2% dan 3 % kanj i .
'LDPE shrink wrap' didapati paling be rke s an bagi mengurangkan
kehilangan berat dan mengekalkan kepejalan buah jambu . Warna
kulit jambu yang diperlakukan dengan 20% minyak s awit dapat
dikekalkan sehingga tempoh 8 minggu penyimpanan . Di antara
perlakuan-perlakuan yang dikaji, hanya pembungkusan ' c l ing
wrap' yang dapat mengekalkan tahap kandungan a s id askorbik
dengan baik sehingga tempoh 8 minggu penyimpanan . Dua puluh
peratus minyak sawit didapati paling berke san dalam mengekalkan
mutu buah jambu segar dalam tempoh 8 minggu penyimpannan p ada
suhu 10°C, diikuti oleh pembungkusan 'shrink wrap' dan ' c l ing
wrap'. 'Semperfresh' didapati kurang berkesan, dan perlakuan
dengan parafin cecair didapati tidak sesuai untuk mengekalkan
mutu buah jambu segar kerana ia menyebabkan ke rosakan pada
kulit jambu dan memberikan
terhadap buah jambu segar.
menyebabkan lebih kerosakan
rasa yang kurang menyenangkan
Perlakuan pence lupan kanj i telah
ke atas buah jambu segar bila
dibandingkan dengan buah kawalan.
Penyelidikan terhadap kesan-kesan 'cyste ine Hel' dan
'sodium metabisulphite' ke atas halwa dan j e ruk jambu tel ah
dijalankan pada suhu bilik. Jambu yang dihalwakan dapat
xvi
mengekalkan kandungan asid askorbik yang lebih tinggi dan
warna asal dengan lebih baik dari jambu yang dijerukkan . 0.024%
'cysteine Hel' didapati paling berkesan dalam mengekalkan
kandungan asid askorbik dan warna berbanding dengan 1% 'sodium
metabisulphite'.
xvii
CHAPTER I
INTRODUCTION
The common guava ( P s idium guajava L) is the mos t important
pomo logical fruit of the Myrtle family . It is a native o f
tropical America and seems t o have been growing from Mexico to
Peru . Now it is grown comme rcially throughout the tropic s and
subtropic s . Guava is quite ha rdy, prolific beare r and highly
remunerative even without much care .
The genus Ps idium con s i sts of about 150 spec ie s . The fruit
of common guava has a thin rough greenish y e llow skin and i s
round , ovoid, o r pyriform i n shape, 5 - 1 3 c m in diamete r and
weighs up to 700 g . The fruit has many sma l l hard seeds ( 153 to
664 per fruit ) located in the centre of the flesh ( Palaniswamy
and Shanmugave lu , 1 9 74 ) . The re are two maj o r types o f guava ,
the white flesh , sweet, de s se r t type and the pink f l e sh , s ou r
type commonly proc e s sed into j uice o r jelly (Jagtiani e t a1 . ,
1988 ) . The numerous s tone c e l l s in the fle shy portion o f the
fruit impart a gritty texture to the flesh . The fruit c olour
varies from white to deep pink t o salmon red . The flavour has
been de sc ribed as sweet, musky and highly aromatic ( Popenoe ,
1920; Malo and Campbe l l , 1968; Bailey and Bailey , 1 9 76 ) . Guava
of the Vietname se variety is comme rcially grown in Malaysia.
The mo s t outs tanding feature o f this va riety when compared with
1
2
the recommended varieties i s its fruit quality . The fru it s are
larger in s ize, with thick f l e sh , sweet taste and c ri spy
texture . Due to the s e special characte ri stic s , it is a c ornman
be l ief among the growe r s that the fruits are only suitable for
fresh consumption . Howeve r , the fruits c ould als o be proce s se d
into j am and juice, and canned in syrup ( Yusof and Mohamed,
1987 ) .
Guava i s a rich source o f vitamin C. It contains three to
s ix time s more vitamin C than orange s, 10-30 time s more than
bananas, and about ten time s that in papaya . Guava c an be
promoted a s a healthy fruit equal o r even superior to impo rted
fruits in ta ste and texture and ove rall nutritive qual ity . The
fruit has a characte ri stic odor and i s eaten fresh or c ooke d ,
but i t is princ ipal ly u s e d for the p reparation o f jams,
je l l ies, paste s and s imilar p roducts .
The major producers of guava in the world are India,
Brazil and Mexico . In As ia , guava is found in Pakistan , India ,
S ri Lanka, Banglade s h , Taiwan , South China, and in the
Southeast As ian countries of Myanmar , Thailand , Kampuchea,
Vietnam, the Phi l l ippine s, Malays ia, S ingapore and Indones ia .
Guava ( Ps idium guajava L ) has been cultivated in Malay s ia for a
long time (Al len, 1969) . Although guava has been planted in
Malay s ia for a long time it wa s only in recent years that the
c rop attracted a great deal o f attent ion .
Table 1
Area Under Guava Cultivation (Hectares) According to States and Years in Malaysia
===�=============================================-= Year
State
Se langor
Pahang
Pulau Pinang
N . Sembilan
Malacca
Te rengganu
Johore
Kedah
Perak
1988
Area (ha)
152 . 62
104.59
28.92
62.05
2.71
46.41
327 . 10
6.58
357 . 00
1989
Area (ha)
168.00
115.00
32.00
68.00
3.00
52.00
360.00
7.00
393 . 00
1990 ....
Area (ha )
185.00
127.00
35.00
75.00
4.00
56.00
400.00
8.00
432.00
---------------------------------------------------
Total 1087.98 1198.00 1322.00 ===================================================
... estimate
Source: Malay s ia , 1989 .
3
4
Table 1 shows until 1988 an area of 1 0 5 7 . 98 ha was p l anted
with guava , with Pe rak having the large st cultivation area ( 357
hal fol lowed by Johore ( 327 hal , Se langor ( 153 ha ) , Pahang ( 105
hal, Negri Sembilan ( 6 2 hal and Terengganu ( 46 ha ) . In 1989,
the e stimated guava cultivation area was to be about 1 , 2 0 0 ha .
By 1 9 9 0 , the guava cultivation area have inc rea s ed to 1 , 3 0 0
ha . The s low inc rease i n guava cultivation a r e a was due t o the
consume r prefe rence for othe r fruits such as starfruit , papaya
and durian ove r guava . The district of Kinta and Batang Padang
( P e rak ) and Kota T inggi ( Johore ) we re the most popular area for
guava cultivation in 1988 with Batang Padang covering 202 ha ,
Kinta 155 ha and Kota Tinggi 161 ha (Table 2).
The production of guava in 1988 wa s 13 , 063 mt and in 1989 ,
it was e stimated to be 1 7 , 9 7 0 mt and in 1 9 9 0 , it wa s expected
to inc rease 25 , 200 mt . Pe rak was the largest guava p roducing
state , produc ing about 4292 . 40 mt in 1988 , an e stimated 5 , 89 5
mt in 1989 and expected to produce of 7 , 420 mt of guava in 1990
( Table 3 ) . Johore , Se 1ango r , Pahang and Neger i Sembilan
produced more than 1 , 0 0 0 mt of guava yearly . The districts
which produced more than 500 mt of guava pe r year we re Kinta
and Batang Padang in Perak , Kota ringgi in Johore , Raub in
Pahang, Jempo l in Neger i Semb ilan and Malacca Tengah in Malac c a
( Table 4 ) .
Table 2
Area Under Guava Cultivation (Hectares) According to Districts and States in Malaysia
=========�==================�==m=======_=== ______ _
Ye ar
State District
Te rengganu
Kemaman
Ulu Terengganu
Marang
K . Te rengganu
Be sut
Total
Johore
Kota Tinggi
Kluang
Johore Bharu
Pontian
Me rs ing
Segamat
Batu Pahat
Muar
Tota l
1 988
Area ( ha )
18 . 29
3 . 64
20 . 8 3
1 . 87
1 . 8 0
46 . 4 1
161 . 08
39 . 12
45 . 40
11 . 40
0 . 4 0
15.50
22 . 6 0
31 . 60
327 . 10
1989
Area (ha)
20 . 00
4 . 00
2 3 . 00
2 . 00
2 . 00
51 . 00
178 . 00
43 . 00
5 0 . 0 0
13 . 00
1 . 00
17 . 00
25 . 00
35 . 00
362 . 00
1 9 9 0'"
Area (ha )
22 . 00
4 . 00
25 . 00
2 . 00
2 . 00
57 . 00
1 9 5 . 00
48 . 00
5 5 . 00
14 . 00
1 . 00
19 . 00
28 . 00
38 . 00
398 . 00
5
Table 2 (cant'd)
==================================================
Year
State District
Kedah
Kulim
Sik
Langkawi
Perlis
Total
Selangor
Gombak
Kelang
Kuala Langat
K. Selangor
Petaling
Sabak Bernam
Sepang
Hulu Langat
Hulu Selangor
1988
Area (ha)
1 . 6 0
4 . 00
0 . 71
0.5 7
6 . 58
11 . 6 9
10 . 00
23 . 26
16 . 40
12 . 10
2 . 20
35 . 3 0
11.15
3 0 . 5 0
1989
Area (ha)
2 . 00
5 . 00
1 . 00
1 . 00
9 . 00
13 . 00
11 . 00
25 . 00
18 . 00
13 . 00
2 . 00
3 9 . 00
13 .00
3 4 . 00
1 9 9 0'"
Area (ha)
2 . 00
5 . 00
1 . 00
2 . 00
9 . 00
15 . 00
12 . 00
28 . 00
2 0 . 00
1 5 . 00
3 . 00
43 . 00
14 . 00
3 7 . 00
--------------------------------------------------
Total 152 . 62 168 . 00 187 . 00
6
Year
State District
Pahang
Bentong
Raub
Jerantut
Maran
Kuala Lipis
Romp in
Total
Malacca
Malacca Tengah
Alor Gajah
Jasin
Total
Palau Pinang
Seb. Perai (S)
Seb. Perai (T)
Seb. Perai (U)
P. Pinang BID
Total
Table 2 (cont'd)
1988
Area (ha)
13 . 3 2
7 4 . 55
1 . 20
6 . 60
5 . 41
3.20
104 . 59
48 . 55
1 . 00
2 . 50
52 . 05
0 . 42
8 . 00
11 . 00
9 . 00
28 . 92
1989
Area (ha)
15 . 00
83 . 00
2 . 00
7 . 00
6 . 00
4 . 00
117 . 00
54 . 00
1 . 00
3 . 00
58 . 00
1 . 00
9 . 00
12 . 00
10 . 00
3 2 . 00
1 9 90 ....
Area (ha)
16 . 00
91 . 00
2 . 00
8 . 00
7 . 00
5 . 00
12.9 . 00
5 9 . 00
1 . 00
3 . 00
6 3 . 00
2 . 00
10 . 00
13 . 00
11 . 00
3 5 . 00
7
Year
State District
Negri Sembilan
Seremban
P. Dickson
Jempol
Jelebu
Tampin
Total
Perak
Kinta
Batang Padang
Total
Table 2 (cont'd)
1988
Area (ha)
3 . 70
5 . 4 0
38 . 00
10 . 90
4 . 05
62 . 05
155 . 50
202 . 70
357 . 70
1989
Area (ha)
4 . 00
6 . 00
42 . 00
12 . 00
5 . 00
69 . 00
171 . 00
222 . 00
393 . 00
1990 ....
Area (ha)
5 . 00
7 . 00
4 6 . 00
13 . 00
5 . 00
76 . 00
188 . 00
244 . 00
432 . 00 ===================================================
* estimate
Source: Malaysia, 1989 .
8