The red and yellow fruits from strawberry guava trees were harvested ripe (red and yellow uniform colorations of the peel), in the first quarter of 2015 of plants kept in the collection of strawberry guava, strawberry and cherry of Embrapa Clima Temperado, Pelotas--RS (geographical coordinates : 31[degrees] 40 '47 "S and 52[degrees] 26' 24" W: 60 m altitude).
The pulps obtained from red and yellow strawberry guava fruits were separated into two fractions: the first, as a control, without addition of L-ascorbic acid (P1c: control red strawberry guava pulp, P2c: control yellow strawberry guava pulp) and the second fraction was added with L-ascorbic (P1: red strawberry guava pulp added with L-ascorbic acid, P2: yellow strawberry guava pulp added with L-ascorbic acid) 1% (m/m) of L-ascorbic acid was used in pulps treated with antioxidant, and the legislation does not recommend a necessary amount.
Red strawberry guava pulp added with L-ascorbic acid (P1) differed (p [less than or equal to] 0.05) from its control (P1c) for total phenolic content (Table 1).
Moreover, we placed developing fruits of strawberry guava, jatropha and tung in different cages to constitute 3 treatments.
We isolated randomly 20 pairs of adult insects, newly emerged from nymphs fed with strawberry guava and jatropha in cages of plastic cups (700 mL).
The fruits of strawberry guava and jatropha allowed nymphal development of P.
* AR, AS and AU show the origin of the strawberry guava
, being from sandbank or farmer's selection, both from Sao Joao da Barra--RJ and urban trees from Campos dos Goytacazes--RJ.
Therefore, the objective was to prepare jellies and evaluate the content of bioactive compounds in conventional (with sucrose) and no added sugar red strawberry guava jellies.
Red strawberry guava fruits used in this study were donated by Embrapa Temperate Climate, from Pelotas, Rio Grande do Sul (RS) state (geographical coordinates: 31[degrees]40'47"S and 52[degrees]26'24"W: 60m altitude).
For conventional jelly formulation (F1) was used (% m/m): 50 red strawberry guava pulp, 50 commercial sucrose, 40 distilled water, 0.7 ATM pectin, 0.2 citric acid, 0.05 sodium benzoate and 0.25 sodium erythorbate.
The study also used an area of 0.3 ha of strawberry guava trees, naturally present in the EEA and which were not planted with the intention of forming an orchard.
The strawberry guava trees area is located north of the study site.