Metabolomics in guava: a comprehensive review of quality, agricultural traits, composition, and nutraceutical applications of Psidium guajava fruits and byproducts

Abstract

Abstract Psidium guajava , commonly known as guava, is a vital tree in the Myrtaceae family, valued for its nutrient-rich fruit and diverse medicinal uses. Known as the "Queen of Fruits," guava is recognized for its high vitamin C content and other nutrients like vitamins, minerals, protein, and phenolics. Guava by-products, including seeds, leaves, peel, and pulp waste, are rich in phytochemicals, making the tree versatile for health and agriculture. This review discusses using metabolomics technologies to analyze guava, aiming to enhance fruit quality, improve disease resistance, and maximize the valorization of by-products. Techniques such as liquid chromatography-mass spectrometry (LC–MS), gas chromatography-mass spectrometry (GC–MS), and nuclear magnetic resonance (NMR) are highlighted for their role in improving guava’s composition, shelf life, and nutritional profile. Key findings show that metabolomics provides a comprehensive understanding of guava’s chemical composition, aiding quality control and optimizing agricultural traits. It also highlights how fermentation affects bioactive compounds and activities like antioxidant capacity and β-glucosidase inhibition. Factors like drying techniques, with vacuum drying emerging as the best method for preserving nutritional value, are also discussed. Metabolomics can monitor ripening and post-harvest treatments like ethylene, gibberellic acid, and 1-methylcyclopropene (1-MCP), offering insights for prolonging shelf life and avoiding over-ripening. Graphical Abstract