Taiwan has unveiled a newly developed guava strain that has better quality during summer time, a local breeder said Monday.
The Kaohsiung 2, nicknamed Crispy Pearl, has a stable edible part of 45% all year round, higher than the common Pearl guava at an average 43%, said Chu Yu-chun, an assistant researcher at the Kaohsiung District Agricultural Research and Extension Station in southern Taiwan.
In summer, the difference is even more obvious when the edible part of Pearl guavas drops to some 37%, she told CNA.
The quality of Crispy Pearl is consistent all year round as well, Chu said, adding that the new variety has a better sugar-acid ratio, which makes it tastier.
Its crispy texture goes well with this, said Chu, who is in charge of the new variety and looking forward to technology transfer to local farmers.
After 10 years of development and research, Crispy Pearl will definitely be appreciated by some guava lovers, she said.
The new variety is expected to hit market shelves in 2016, the researcher noted.
Source: Want China Times