Tropical Fruits – From Cultivation to Consumption and Health Benefits: Guava and Mango



Series: Food and Beverage Consumption and Health
BISAC: TEC012000

Food or medicine? That is the question related to our everyday lives.. Fruits are an important part of daily nutritional habits and can be recognized as a supplier of vitamins, minerals, fibers, antioxidants, etc. On the other hand, however, they can influence our GUT microflora and can have a direct and indirect impact on our health. Our ancestors had no knowledge of plant taxonomy, enzymes, antioxidants, or microbiology; they even knew nothing about the existence of the microbes and all these molecules. However, they had one very powerful piece of knowledge, and that was knowledge of traditional know-how. Based on personal experience and the knowledge transferred from parents to children throughout the centuries, they knew about the beneficial properties of fruits, vegetables, and medical plants. The longest part of this history was based on empirical knowledge gained by experience without former knowledge of either mechanisms or scientific basis.

If we look back in history, we can find the use of various fruits, vegetables and medical plants in the treatment of numerous diseases; they appreciated for their nutritional value or used in everyday domestic processes. Based on empiric experience, a high number of fruits have been used in traditional medicine. Empiric knowledge, frequently transferred from one generation to the next, was the only basis for preparation and application of these products in the past.

Mangos (Mangifera indica L.) and guavas (Psidium guajava) have been widely acknowledged as nutritionally valuable fruits that act excellent sources of vitamins and minerals. They have been cultivated in tropical and subtropical parts of the world. Many research investigations reveal that both plants exhibit numerous medicinal properties. They have been used to treat many ailments by acting as antioxidants, antidiabetics, anti-inflammatory agents, anti-diarrhea supplements, aiding with hypolipidaemia, and anti-cancer promoters. Mangos have been found to be widely used in food, cosmetic and pharmaceutical industries, while guavas are processed mainly into food products. However, their physical, chemical, and sensory attributes of undergo changes upon the ripening process. Thus, different methods of storage and packaging are developed to prolong the shelf life and maintain the quality of these fruits.

From the viewpoint of the twenty-first century scientist, we have sufficient knowledge to address various beneficial properties to mangos and guavas. Nowadays, the application of different parts of the mango and guava plants could be seen in the preparation of numerous bioactive molecules. These molecules include enzymes, antibacterial proteins, antioxidants, and various extracts applicable in modern medicine, food industry, etc. In this book, we have tried to collect materials covering some aspects from characterization and origin of the mango and guava plants into the taxonomical position of the plants to summarize information about the application of the fruits and other parts of their plants. (Imprint: Nova)

Table of Contents

Table of Contents



Chapter 1. Mango and Guava: Nutrition and Postharvest Physiology
Shao Yin Ooi, Mei Kying Ong, Balakrishnan Kunasundari, Kokila Thiagarajah and Huey-Shi Lye (Department of Agricultural and Food Science, Faculty of Science, Universiti Tunku Abdul Rahman, JalanUniversiti, Bandar Barat, Kampar, Perak, Malaysia, and others)

Chapter 2. Mango Taxonomy
Gabriel Moretti-Almeida & Thamires Simões Silva (Department of Biochemical and Pharmaceutical Technology, São Paulo University, Brazil)

Chapter 3. Postharvest Technology for Fresh Mangoes
Henriqueta Talita Guimarães Barboza, Alexandra Mara Goulart Nunes Mamede, Antonio Gomes Soares, Gil Fernandes da Cunha Brito, Elen Vasques Pacheco and Marcos José de Oliveira Fonseca (Embrapa Food Technology, Rio de Janeiro, Brazil, and others)

Chapter 4. Bioactive Molecules and Health Benefits of Mango Peel
Mahendranath Gondi and U.J.S. Prasada Rao (Department of Biochemistry and Nutrition, Central Food Technological Research Institute, CSIR, Mysore, India)

Chapter 5. Rejuvenation of Old Mango Orchard
Disket Dolkar, Parshant Bakshi, V.K.Wali and Amit Jasrotia (Division of Fruit Science, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, Main Campus, Chatha, Jammu, India)

Chapter 6. Postharvest Physiology and Technology for Fresh Guavas
Alexandra Mara Goulart Nunes Mamede, Henriqueta Talita Guimarães Barboza, Antonio Gomes Soares, Augusto César Vieira Neves Junior and Marcos José de Oliveira Fonseca (Embrapa Food Technology, Rio de Janeiro, Brazil, and others)

Chapter 7. Feasibility of Thermosonication to Improve Mass Transfer During Osmotic Dehydration of Seedless Guava (Psidium guajava L.)
Ali Ganjloo, Russly Abdul Rahman, Mandana Bimakr, Jamilah Bakar and Azizah Osman (Department of Food Science and Technology, Faculty of Agriculture, University of Zanjan, Zanjan, Iran, and others)

Chapter 8. Potential of Guava Seed as a Source of Feed Supplement
Ying Ping Chang, Kwan Kit Woo (Faculty of Science, Department of Chemical Science, Universiti Tunku Abdul Rahman, Malaysia, and others)

Editors’ Contact Information


Additional Information

The book will serve a large audience including specialists working in the area of agriculture, academics, and students.

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