02796naa a2200217 a 450000100080000000500110000800800410001910000210006024501010008126000090018250001160019152020770030765000110238465000120239565000110240765300250241865300270244365300250247070000190249577300640251419373982018-10-15       2012    bl uuuu     u00u1 u    #d1 aSANTOS, C. A. F.  aAntioxidant and biochemical content in Brazilian guava germplasm with white, red and pink pulps.  c2012  aEdição do Proceedings of the III International Symposium on Guava and other Myrtaceae, Petrolina, sept. 2012.  aGuava is an excellent source of antioxidant compounds due to its high content of phenolics, lycopene and vitamin C. The international guava market is dominated mainly by white guava, while red guava dominates the Brazilian market. The objective of this study was to analyze the content of Brazilian guava accessions contrasting for pulp colors to support the guava breeding program, focusing on accessions with high antioxidant compound contents. Sixty guava accessions established in a germplasm bank at Embrapa Tropical Semi-Arid, Brazil were evaluated for total antioxidant activity, phenolic compounds, ascorbic acid, flavonoids, lycopene, beta-carotene, titratable acidity, soluble solids and total soluble sugars. The accessions, including white (n=10), red (n=23) and pink (n=27) pulp fruits, were grown in a randomized block design, with two replications/accession. An ANOVA was performed with the degrees of freedom based upon the three pulp color groups. White guava did not present variability for the majority of compounds, except soluble solids. Red and pink guava presented high variability (p&lt0.01) for most compounds, except flavonoids in pink guava and flavonoids, beta-carotene, soluble solids and total sugars in red guava. The white*red + pink pulp contrasts were significant (p&lt0.01) for most compounds, except for titratable acidity and soluble solids, with greater mean values in the pink + red accessions, except for total soluble sugars. The red*pink contrasts were also significant (p&lt0.01), except for titrable acidity and soluble solids, with greater values in the red guava accessions, except for lycopene and total soluble sugars. The compound mean values were, approximately, 1.5×, 1.4×, 1.7×, 1.8×, 2.7× and 3.1× greater for antioxidant activity, phenolic compounds, ascorbic acid, flavonoids, lycopene and beta-carotene, respectively, in the pink + red guava than white guava accessions. These results indicated that pink and red guava accessions have a greater beneficial potential and should be targeted for breeding programs  aGuavas  aPsidium  aGoiaba  aColoração da polpa  aCompostos antioxidante  aCompostos fenólicos1 aCORRÊA, L. C.  tActa Horticulturae, Leuvengn. 959, p. 125-130, sept. 2012.