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The study investigates the oxalate ion content in guava fruit at various ripening stages, revealing that the content decreases as the fruit ripens. The methodology includes extracting oxalate ions from guava pulp and estimating them volumetrically using potassium permanganate titration. Results indicate that fresh guava has the highest oxalate content at 5.0 g/L, which declines to 2.4 g/L in 3-day old guava.

Author

feret75857

Language

EN