All
About
GUAVA
Introduction
and Importance:
Guava (Psidium guajava
L. Famly Myrtaceae) has
attained commercial importance in tropics and subtropics because of
its wide adaptability to varied soil and climatic conditions and as
profilic bearer. Guava is believed to be originated in tropical
America (Mexico to Peru). At present, it is mainly produced in South
Asian countries, the Hawaiian Island, Cuba, Brazil, Pakistan and
India. In Pakistan, it is grown in all the provinces over an area of
58.5 thousand hectares with production of 468.3 thousand tones Table
1. The major guava growing areas include Shariqpur, Kasur, Lahore,
Sheikhupora, Sangla Hills, Gujranwala in the Punjab; Kohat, Haripur
and Bannu in the North West Frontier Province and Larkana and
Hyderabad in Sindh.
Presently
guavas are grown almost entirely for fresh consumption. However,
international market for fresh guavas is small. Nevertheless, more
trade is carried on processed guava products like Juices and
nectars, Jam and Jellies, fruit paste, canned whole and halves in
syrup. Some traders believe that there is a good international
market potential for fresh guavas and that demand will grow as more
consumers become acquainted with this fruit.
.
Table
1. Area and production
of guava in Pakistan (1989-99).
Province
|
Area
” 000” hectares
|
|
1989-90
|
1990-91
|
1991-92
|
1992-93
|
1993-94
|
1994-95
|
1995-96
|
1996-97
|
1997-98
|
1998-99
|
Punjab
|
40.5
|
41.0
|
42.7
|
43.9
|
46.0
|
47.4
|
48.1
|
48.2
|
48.7
|
50.0
|
Sindh
|
2.8
|
2.9
|
3.4
|
3.4
|
3.4
|
3.5
|
3.5
|
3.9
|
4.0
|
4.4
|
NWFP
|
2.6
|
2.7
|
2.7
|
2.8
|
2.8
|
2.9
|
3.0
|
3.1
|
3.2
|
3.2
|
Baluchistan
|
0.3
|
0.3
|
0.4
|
0.5
|
0.6
|
0.6
|
0.7
|
0.7
|
0.8
|
0.8
|
|
Production
“000” Tonnes
|
Punjab
|
303.7
|
309.9
|
323.4
|
333.0
|
350.0
|
367.0
|
387.0
|
389.3
|
359.3
|
405.7
|
Sindh
|
16.5
|
17.1
|
20.5
|
20.6
|
20.6
|
20.6
|
20.8
|
23.5
|
24.1
|
26.6
|
NWFP
|
25.1
|
26.2
|
26.3
|
27.6
|
27.7
|
28.1
|
29.5
|
30.2
|
30.7
|
30.5
|
Baluchistan
|
1.9
|
2.0
|
2.8
|
3.3
|
4.0
|
4.6
|
4.6
|
4.7
|
4.7
|
5.5
|
Climate:
As
already stated guava is successfully grown under tropical and
subtropical climatic zones. In areas having distinct winter season,
the yield tends to increase and quality improves. It can be grown
from sea level to an altitude of about 1515 m. young plants are
susceptible to drought and cold conditions. Dry atmosphere at the
time of flowering and fruit setting is ideal whereas high
temperature at fruit development causes fruit drop.
Soil:
The
guava does equally well on heavy clay, to light sandy, graval bars
near streams, or on limestone and tolrates a pH range from 4.5 to
9.4. It is some what salt resistant. Good dranage is recommended
however, guavas are seen growing on land with high water table.
Propagation:
Guava
is propagated generally through seed however, cuttings, air
layering, grafting and budding is also practiced. Although guava is
hard to root, investigations indicate that it can be successfully
propagated from cuttings under mist. Leafy shoot-tip cuttings of
current season growth (10-12 cm long) treated with Indole butyric
acid give more that 80% rooting after six weeks when planted in sand
under mist in greenhouse during July-August.
Commercial
Varieties:
Safeda:
Of medium size, with very
thin skin, thick white flesh, few seeds.
Allahabad:
Large white fleshed with few fairly
hard seeds.
Karela:
Medium large, pear shaped furrowed,
rough skined with soft granular white flesh. Poor bearer.
Seed
less: Medium to large, pear
shape to avoid, with thick white flesh, firm to soft, light bearer.
Red
fleshed: Of medium size with
many fairly soft seeds, high in pectin and good for jelly.
Apple
colour: Of medium size,
slightly oblate deep pink skin, creamy white flesh, moderate amount
of seeds, very sweet flavour. Heavy bearer, good keeping quality.
Production
Technology:
Guava
trees are planted at a distance of 5-6 meters. Trees grow rapidly
and fruit in 2-4 years. They live 30-40 years but productivity
declines after the 15th year. Orchard may be rejuvenated by drastic
pruning. In guava, fruits are borne on current season’s growth.
Manuring and fertilization encourages vegetative growth and
fruiting. A balanced supply of NPK gives increased yield with
quality fruit. NPK at the ratio of 2:1:1 in two equally split doses
once in January and other in August is recommended according to
plant age and soil conditions. Guava some time suffers from
deficiency of zinc and iron. Spraying the trees with 7.0 gm per
litter of ZnSo4 and
46.5 gm of FeSo4 improves yield and quality.
Pruning
and Deblossoming:
Light
annual pruning is necessary to encourage new growth after every
harvest. Guava flowers twice a year, first in March to April for
summer crop and then in August to September for winter crop.
Blooming period varies from 25-45 days. Winter crop is usually
preferred as it yields higher with fruit of better quality. It is
also possible to obtain blooming in a desired season. Some of the
growers adopt the practice of having a good winter crop by with
holding water during summer or
deblossoming the summer crop. Research workers have suggested
2,4-D @ 30gm per litre of water as the most effective chemical for
deblossoming of summer flowers. Guava fruit takes about 125 days to
reach maturity after setting.
Harvesting:
At
maturity fruit turns from green to oil green and at ripening creamy
in colour. Hand picking of ripened fruits two to three times a week
is suggested. The harvesting season many last 8-10 weeks. Fruit is
highly perishable, therefore, it should be immediately marketed
after harvest.
Diseases:
Other
than insects during rainy season, the fungus, Phytophthora
parasitica is responsible for fruit rot. Wilt, associated with
the fungi Fusarium solani
and Macrophomina phaseoli,
brings about gradual decline and death of under nourished, 1-5 years
old guava trees. Wilt is also caused by Fusarium
oxysporum and Fusarium
psidii which invades the trunk and roots.
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