ABSTRACT
Fruits are major ingredients of human diet and provide several nutritional ingredients including carbohydrates, vitamins and functional food ingredients such as soluble and insoluble fibers, polyphenols and carotenoids. Biochemical changes during fruit ripening make the fruit edible by making them soft, changing the texture through the breakdown of cell wall, converting acids or stored starch into sugars and causing the biosynthesis of pigments and flavour components. The 'non-browning' apple is genetically engineered to keep from going brown after being cut. When apple flesh is cut and exposed to oxygen, it begins to brown but the genetically modified apple or 'Arctic Apple' will not brown for 15-18 days. Citrus is one of the most important commercial and nutritional fruit crops in the world, hence it needs to be improved to cater to the diverse needs of consumers and crop breeders. Guava is the most nutritious of all edible fruits. High pectin contents make guava suitable for jelly making.
