Varieties: GUAYABA LIMON, GUAYABA FRESA, GUAYABA ROJA.
Season: Harvesting and processing (June- September)
| PHYSICO-CHEMICAL | |
| Brix (ºuncorr) | 27,5 - 29,5 |
| Acidity | 0,7 - 1,3 |
| pH | 4,0 Max |
| ORGANOLEPTIC | |
| Taste | Typical not cooked |
| Flavour | Typical of fresh fruit |
| Colour | Typical |
| MICROBIOLOGICAL | |
| Total Count | <1 CFU/ml |
| Yeast | <1 CFU/ml |
| Moulds | <1 CFU/ml |