Ripening effect on color indices, polyphenol contents, and antioxidant activities of guava (Psidium guajava L.) fruits

Guava (Psidium guajava L.), a tropical plant, is used as food and medicine to cure certain illnesses. This study aimed to examine changes in physiological indices, phenolic contents, and antioxidant activities of two guava cultivars, cv. Dong Du and cv. Dai Loan, during ripening. Guava fruits were harvested at four different stages, namely mature green, color turning, ripe, and overripe.