Comparative Analysis of Physico-Chemical Properties, Morphological Traits, and Sensory Quality of Jelly from Three Guava Varieties in the Hilly Region of Chattogram, Bangladesh

Background and Objective: Guava (Psidium guajava), often referred to as the "poor man’s fruit", is a nutrient-rich tropical crop valued for its health benefits. Despite its potential, limited comparative studies exist on the varietal differences in morphological, nutritional, and processing qualities of guava in Bangladesh’s hilly Chattogram Region. This study aimed to evaluate and compare the physico-chemical, morphological, and nutritional attributes of three guava varieties (PG1, PG2, and PG3-a hybrid) and assess the sensory properties of jelly made from them versus commercially available jelly. Materials and Methods: Three guava varieties were examined for their morphological traits (e.g., fruit shape, weight, pulp and seed weight), and physico-chemical parameters such as pH, TSS, titratable acidity, moisture, dry matter, protein, fat, sugar, and vitamin C content. Homemade jelly was prepared from each variety and compared with market jelly through sensory evaluation based on color, flavor, taste, and smell. Statistical analyses, including ANOVA and descriptive statistics, were performed, and a p<0.05 was considered statistically significant were employed to assess significant differences among variables. Results: Significant varietal differences were observed across morphological and nutritional traits. For instance, pH ranged from 4.02 to 5.03, TSS from 9.24 to 12.16°Brix, and vitamin C content from 28.37 to 40.20 mg/100 g. Homemade and market jellies had comparable carbohydrate (65-71%) and moisture content (17-23%), with homemade jelly showing superior flavor and acceptability. Among the varieties, jelly from PG1 and PG3 scored highest in sensory evaluations, while market jelly was rated highest for its appealing pinkish color. Homemade jelly showed stable storage properties for up to 6 months, with only slight acidity changes after 90 days. Conclusion: The three guava varieties demonstrated notable differences in morphological and nutritional traits, with PG1 emerging as the most promising based on sensory appeal and nutrient content. These findings support the commercial potential of selected guava cultivars for value-added product development in the Chattogram Region. Future research may explore larger-scale trials and consumer preferences across broader demographics.