GUAVA: CHARACTERISTICS, HABITAT, PROPERTIES AND CULTIVATION - SCIENCE - 2025

The Guava (Psidium) is a genus of about a hundred species of tropical trees and shrubs belonging to the family Myrtaceae. Native to the Mesoamerican region, it is listed as one of the best known and most appreciated fruits in most of the world.

The guava fruit is consumed both fresh and processed into various products: nectar, concentrate, jelly, strained or jam. The high degree of acceptance at the consumer level is due to its palatability, digestibility, pleasant taste and nutritional value.

Guava. Source: pixabay.com

The guava tree is short, branched, with leathery, bright green leaves, white five-petal flowers and abundant stamens. The edible fruits with creamy pulp and pinkish color have abundant seeds and a strong particular aroma.

The fruit contains a high content of vitamins A, B and C, thiamine, nicotinic acid and riboflavin. In addition, it is rich in mineral elements such as iron, calcium, phosphorus, and considerable amounts of protein and carbohydrates.

Guava is grown in many tropical, intertropical, and subtropical regions for its edible fruits. At present it is of great interest to urban growers, as it is one of the few tropical plants that produces fruit in pots.

Origin

The exact origin of the genus Psidium is uncertain, however, most of the species are native to the Caribbean, Mesoamerica, North America and South America. During the discovery of America, the Spanish and Portuguese contributed to its dispersal throughout the tropics of the world.

At present it is located from Mexico and Central America, to Peru and Brazil, including southern Florida and the Caribbean islands. Likewise, it is located in the tropical zone of Africa, Asia -India- and Oceania; in Hawaii it has adapted to particular agroclimatic conditions.

General characteristics

Plant

Guava is an arboreal or shrubby plant of the evergreen type and in some cases deciduous. It can reach a height of 3-10 m -up to 20 m- and a maximum diameter of 50-60 cm.

Guava Trunk. Source: Photo by David J. Stang

Root

Pivoting root with numerous superficial secondary roots.

Trunk

The stem is frequently twisted and quite branched, with thick, ascending and wavy branches. The bark is smooth, scaly, thin and irregular, reddish-brown in color and slightly grayish scales.

The wood of the guava tree has a fibrous texture of a cream color or pinkish brown to dark brown; slightly bitter. The wood is used in fences and as a source of charcoal.

Foliage

The lanceolate, elliptical and oblong leaves, 5-15 cm long by 2-6 cm wide, are arranged in a decussate manner. Presents brownish green to bright green, entire edges, very fragrant; the crown or crown of the tree has an irregular shape.

flowers

The scented flowers grow in axillary cymes of 8 cm or in solitary form, actinomorphic or with radial symmetry. It has 4-5 sepals that are green on the outside and white on the inside, as well as 4-5 white petals.

The flowers are hermaphroditic. They are characterized by the presence of a single ovary surrounded by innumerable stamens.

Guava flowers. Source: pixabay.com

Fruit

The bottom of the guava is a berry 6-8 cm in diameter, ovoid and globular, with a firm calyx at the base. The pulp is succulent, yellowish to pink in color, with a bittersweet taste and a pleasant smell.

The rind of the fruit is thin and yellow in color. Inside the fruit, numerous 3-5 mm rounded seeds develop.

Chromosome number

The cultivated form presents 2 ⁿ = 22. However, some wild or artificial cultivars 2 ⁿ = 3 ^x = 33 and aneuploids are presented. In Psidium, triploids that produce seedless fruit are common.

Taxonomy

The genus Psidium was described by Nicholas Edward Brown and published in the Journal of Botany, British and Foreign 66: 141 (1928).

Kingdom: Plantae

Division: Magnoliophyta

Class: Magnoliopsida

Order: Myrtales

Family: Myrtaceae

Subfamily: Myrtoideae

Tribe: Myrteae

Genus: Psidium

Immature guava fruit. Source: Luisalvaz

Species

About a hundred species, including:

Strawberry guava: Psidium cattleianum

Guava from Costa Rica: Psidium friedrichsthalium

Guava apple: Psidium guajava

Guayabo de guinea: Psidium guineense

The cattley guava: Psidium cattleianum

Mountain guava: Psidium montanum

Etymology

Astringent

The root, bark, green fruits and leaves have astringent properties; it is also used to treat dysentery and as a medicine for itching and scabies.

Weakness

The decoctions are used to strengthen the weak and as a remedy to calm vomiting, nausea and vertigo. The leaf tea is recommended to improve the general state of health during menstrual periods.

Diabetes

An effective remedy for the treatment of diabetes is the infusion of guava leaves mixed with Citrus, Loranthus and Jatropha.

Wounds

The pressed leaves are used to heal ulcers, wounds and rheumatism; the chewed leaves soothe wounds inside the mouth. The bark is used as a healing agent to heal injuries caused by ulcers and sores.

Inflammation

The poultice of guava leaves applied on the belly helps relieve spleen obstruction and swelling of the belly. The cooking of the leaves soothes chest discomfort and sore throat.

Skin

The maceration of the leaves is common to treat skin problems applied topically as washes or poultices. Similarly, it is useful for cavities, swelling, internal bleeding, wounds, scarlet fever, dehydration and fevers.

Gastrointestinal disorders

The infusion of leaves is recommended to alleviate gastrointestinal problems such as stomach pain, diarrhea and chills. Likewise, it can be mixed with milk, sugar, bicarbonate and mint leaves to enhance the digestive effect.

The bark and leaf tea is effective for treating gastrointestinal imbalances such as diarrhea, stomachaches, dyspepsia, and dysentery.

Guava juice. Source: pixabay.com

Chemical composition

The guava fruit contains the following chemical composition: 78% water, 8.50% fiber, 7.70% sugars, 2.70% carbohydrates, 0.9% protein and 0.40% fat. As well as 0.5% antioxidants and 0.80% ash; it is high in vitamins A, B ¹ and C, lycopene -5,200 μg / 100 g- and 43.24 calories.

Edaphoclimatic requirements

Temperature

The cultivation of guava is adapted to a wide variation of temperatures, however, the optimal development is between 23-30º C.

It does not develop properly with average temperatures below 16º C. Nor does it support frost or temperatures below 3º C.

Solar radiation

For its optimal development it requires full sun exposure.

Humidity

Proper relative humidity is in the range of 37-96%. Excess moisture in the ripening stage can cause the fruit to rot.

Floor

The guava plant is not demanding regarding the type of soil. However, it does best in deep, loose soils with high organic matter content and good drainage. The ideal pH is between 6 and 7.

Irrigation

Guava production adapts to hot climates, so effective drip irrigation will contribute to effective production.

Culture

Multiplication

Propagation can be done by seeds. Prior to sowing the seeds must be soaked in warm water for two days.

Sowing is done in a mixture of sand and commercial soil in seed beds moistened all the time. Germination occurs between the 5th and 8th week.

One method of vegetative propagation is grafting, which makes it possible to guarantee the specific variety. The use of rooted cuttings in the greenhouse has reported favorable results, reducing fruiting time.

In guava it is customary to reseed the shoots or suckers that develop from the superficial secondary roots.

Soil preparation

Flat, gently sloping terrain is recommended. According to the texture and structure characteristics of the soil, a subsoiling pass is recommended to improve aeration and drainage capacity.

Fertilization

Soil analysis is recommended to determine the type of amendments and the required correction.

Plantation

If you have continuous irrigation, sowing can be done at any time of the year. The recommended layout is staggered or linear, varying from 4 ^x 4 m and 5 ^x 5 m.

Pruning

Pruning is essential for the production of new shoots. Formation, sanitation, production and topping prunings are distinguished.

Control of pests and diseases

Guava is a crop little affected by diseases at the field level. However, after harvest it is very prone to attack by fungi and bacteria.

The incidence of pests represents a serious problem that can limit the development of the crop, highlighting the fruit fly, the stem borer, the speck and the birds.

An effective comprehensive control of pests and diseases is essential to keep the crop healthy and productive.

Guava harvest. Source: pixabay.com

Harvest

Guava fruits are highly perishable products, so they must be harvested at the exact moment of ripening, in order to have enough time to complete the marketing chain.

References

1. Gélvez Torres Carlos Julio (1998) Post-harvest management and commercialization of guava: psidium guajava L. Inter-American Institute for Cooperation on Agriculture IICA. Colombia.
2. Hernández Fernando (2017) The Cultivation of the Guava. Recovered in: agro-tecnologia-tropical.com
3. Medina, B., & Pagano, G. (2003). Characterization of the pulp of guava (Psidium guajava L.) type »Criolla Roja». Journal of the Faculty of Agronomy, 20 (1), 72-86.
4. Psidium (2019) Wikipedia, The Free Encyclopedia. Recovered at: es.wikipedia.org
5. Psidium guajava (2019) Wikipedia, The Free Encyclopedia. Recovered at: es.wikipedia.org
6. Psidium guajava (2018) National Commission for the Knowledge and Use of Biodiversity (CONABIO). Recovered at: conabio.gob.mx
7. Silva-Vega, M., Bañuelos-Valenzuela, R., Muro-Reyes, A., Esparza-Ibarra, E., & Delgadillo-Ruiz, L. (2017). Evaluation of guava seed (Psidium guajava L.) as an alternative in ruminal nutrition. Veterinary fan, 7 (1), 26-35.
8. Yam Tzec, JA, Villaseñor Perea, Carlos A., Romantchik Kriuchkova, E., Soto Escobar, M., & Peña Peralta, M. Á. (2010). A review on the importance of the Guava fruit (Psidium guajava L.) and its main characteristics in the postharvest. Agricultural Technical Sciences Journal, 19 (4), 74-82.