4Rai M K, Asthana P, Jaiswal V S, et al. Biotechnological advances in guava (Psidium guajava L. ) : recent developments and prospects for further research[J]. Trees, 2010, 24(1): 1 12.
5Singh G. Strategies for improved production in guava[C]// Pro ceeding of 1t International Guava Symposium. Lucknow: Is. n.], 2005: 26-39.
6Zambrano Zaragoza M L, Mercado Silva E, Ramirez Zamorano P, et al. Use of solid lipid nanoparticles (SLNs) in edible coat ings to increase guava (Psidium guajava L. ) shelHife[J]. Food Research International, 2013, 51(2).- 946-953.
7Alexander J Macleod, Nola Gonzalez de Troconis. Volatile compounds of Guava[J]. Phytoehemistry, 1982, 21(6) : 1 339- 1 342.
8Mariana Buranelo Egea, Adaueto Bellarmino Pereira Netto, Juan Caeho, et al. Comparative analysis of aroma compounds and sensorial features of strawberry and lemon guavas(Psidium cattleianum Sabine ) [J ]. Food Chemistry, 2014, 164: 272 -277.
9Hind A Bashir, Abu-Bakr A Abu-Goukh. Compositional chan ges during guava fruit ripening[J]. Food Chemistry, 2003, 80: 557 -563.
10Flores Gema, Wu Shi-biao, Negrin Adam, et al. Chemical compo siion and antioxidant activity o{ seven cu|tivars of guava (Psidium guajava) fruits[J]. Food Chemistry, 2015, 170: 327-335.
