Vitamins and minerals are abundant in fruits. With an annual production of roughly 45 MT, India is the world's second-largest fruit grower. Guava is one of the most significant and extensively cultivated fruits of all. It's regarded as one of the most abundant sources of vitamin C. It is accessible in the winter and throughout the wet season. Twenty to twenty-five percent of guava fruit spoils before it reaches the consumer as a result of improper handling, transportation, and processing. Because of its inexpensive price, guava is referred to as the "apple of the poor." The southern regions of Mexico and Central America are where it first originated [1]. Guava is scientifically known as Psidium guajava L. Of the approximately 150 guava species found globally, the common guava, cattley guava, peer guava, and apple guava are the most significant varieties. Because of its deliciousness, the common guava (Psidium guajava L.) species is commonly grown in Pakistan, producing between 100 and 300 fruits per tree. The guava is a tropical fruit that ripens quickly and is one of the most perishable fruits. Guava fruit can therefore be stored for two to three days at room temperature. Depending on the kind, this fruit has come in a range of sizes, shapes, and flavors. The distinctively musky flavor of guava fruit is diminished by processing [2]. Guava fruit typically weighs between 150 and 250 grams [3]. Typically, the fruit has a diameter of 3 to 10 cm and is shaped like a circle. It's a very successful and productive fruit crop [4]. It is rich in dietary fiber, vitamins A and C, folic acid, and minerals like potassium, copper, manganese, etc. because of its nutritional makeup [5]. In all tropical and subtropical climates, including India, guava is commonly grown. It was first grown in India in the seventeenth century. Many kinds are grown in many Indian states, including Banglore, Dharwar, Hafshi, ArkaAmulya, Harija, Lucknow-49, Chittidar, Nagapur seedless, and Allahabad Safeda [12]. There are a wide variety of guava-based items on the market, including squash, yogurt, ice cream, jellies, juices, and ice cream. It can be consumed and is also eaten uncooked. Due to its nutritional makeup, it is high in folic acid, potassium, copper, manganese, and other minerals, as well as dietary fiber, vitamins A and C, and folic acid (Prabhudesai et al., 2019) [20]. In all tropical and subtropical climates, including India, guava is commonly grown. It was first grown in India in the seventeenth century. Many kinds are grown in many Indian states, including Banglore, Dharwar, Hafshi, Arka Amulya, Harija, Lucknow-49, Chittidar, Nagapur seedless, and Allahabad Safeda [6]. There are a wide variety of guava-based items on the market, including squash, yogurt, ice cream, jellies, juices, and ice cream. It can also be eaten fresh and used to make sweet dishes like guava paste or cheese [7].