Luximon-Ramma et al.
(2003) have also reported that white pulp guavas had
higher AA and TPH than pink pulp guavas in which the
AA was 142.6 and 72.2 mg/100 g in white and pink pulp,
respectively, and the TPH was 247.3 and 126.4 mg GAE/
100 g in white and pink pulp, respectively. The AA, TPH,
and BET contents in guavas were very high compared to
other fruit crops.