Guava, Psidium guajava, an evergreen shrub or small tree in the Myrtaceae family, is cultivated for its palatable fruits. The thin trunk of the guava has smooth, green to reddish-brown bark. The branches of the trunk, which may be forked at the base, may fall to the ground. Oval or elliptical leaves with a smooth upper surface and hairy below the surface make up the plant. Berry fruit and solitary white flowers are both produced by guavas. The fruit is oval in shape and ranges in colour from green to yellow. Numerous yellowish seeds are present in the white, yellow, pink, or red flesh inside. Guavas can reach a height of 10 m (33 ft) and have a lifespan of about 40 years.
Guava farming is still one of Kenya’s most underutilized commodities. In the wild and on farms, the fruit is fairly prevalent in rural areas throughout all agro-ecological regions. The maturation time worries me even though guava plants largely grow spontaneously and require little maintenance from farmers. Before beginning to harvest and sell the fruits, a farmer must wait eight years.
Varieties
There are about 30 different varieties of round or oval red and white guavas that are grown in a range of sizes. Mexican Cream, Tropical White, Giant Vietnamese, and Pineapple Guava are the four most often consumed varieties of white guava. Red Malaysian, Ruby-X, and Thai Maroon are on the red side. One variety of guava with yellow flesh is named Detwiler, and it was produced in California. These guavas frequently have names that are simplified to reflect their flavour profile. For instance, lemon guava, which has a tangy and citrusy flavour, or strawberry guava, which tastes more like a strawberry. Whatever their names, guavas are excellent for jams and jellies because they are all high in pectin.
Requirements for growing Persimmons
Basic prerequisites Guavas can withstand temperatures between 15 and 45°C (59-113°F) and are typically grown in tropical climates. Temperatures between 23 and 28°C (73-82°F) are ideal for guava growth, although mature trees can withstand brief periods at -3 to -2°C (27-28°F), while temperatures below 15°C (60°F) can cause the tree to stop bearing fruit. In addition to loams, guava can thrive in a variety of other soil types as well. It prefers a pH range of 4.5-7 but can tolerate alkaline soil up to pH 8.5. The guava is more drought-resistant than the majority of tropical fruits and can endure extended dry spells by stopping vegetative development until conditions improve.
Propagation
Guavas that are cultivated for processing can be grown from seed because about 70% of the seedlings will still have the genetic makeup of the parent tree. Fresh fruit guavas are often vegetatively cultivated by air layering or budding. Planting seeds Guava seeds are often planted in the field or garden after being grown in nursery beds or pots. Only seeds from strong, healthy trees with the appropriate traits ought to be planted. In flats with sandy soil, seeds should be planted and covered to a depth of 6 mm (0.25 in). After planting, seeds typically germinate between 15 to 20 days. The seedlings should be put into individual pots when they are 3.8 cm (1.5 in) tall.
After roughly 6 to 7 months, seedlings are prepared to be transplanted to the field when they have grown to a height of 30.5 cm (12 in). Guava trees should be planted in full sun and at a distance of 4.5 to 7.5 meters (15 to 25 feet) from other trees and structures to avoid being shaded. A hole that is somewhat larger than the existing root ball should be dug, and at the bottom of the planting hole, compost or rotten manure should be added. By putting the seedling into the planting hole upright and backfilling the earth around it, the tree should be planted at the same depth as it was in the nursery.
To remove any air pockets, the soil around the tree needs to be manually tamped. Unless the soil is already moist, water the newly planted seedlings right away.
General care and maintenance
Guava trees that have just been planted need to be watered every other day for the first week after planting, then once a week for the next few months to give the roots time to grow and get established. The area around the trunk should be kept clear of grass and weeds by 0.6 to 1.5 m (2.0-5.0 ft). Applying a layer of organic mulch, such as bark or wood chips, around the base of guava trees is beneficial. This assists in keeping the soil moist and controlling weed growth. Allow a space of 20 to 30 cm (8-10 in) between the trunk and the mulch layer; do not pile it up around the trunk. The type and quantity of fertilizer applied to young trees depend on the location and soil type.
Pruning
It is important to prune young trees to promote the growth of laterals. This is accomplished by trimming existing laterals between 30 and 60 cm (1 to 2 ft). To promote more branching, the terminals of three to four of the lateral branches should be left to grow 60 to 90 cm (24-36 in) during the first year of growth. When they reach 60 to 90 cm, any new shoots produced by this process should also be pointed (24-36 in). Established trees should be pruned to keep their height moderate and to widen the canopy.
Harvesting Guava
Three to eight years may pass before trees growing from seeds begin to bear fruit. It might be challenging to tell when the guava fruits are ready for harvesting because they do not mature on the tree. The development of some fruit yellowing and a change in fruit colour from dark to light green are the best indicators. Fruit should be picked every two to three days to keep it from getting too ripe.
PEST AND DISEASES CONTROL
Fruit Borers (Virachola Isocrates)
The fruit pulp is consumed by larvae when they bore into the fruit. Spray dimethoate 30 EC (0.03%) at the fruit’s marble stage, then repeat the process four weeks later.
Guava Pests Fruit Fly (Bactrocera dorsalis)
Fruit flies lay their eggs in the maturing guava fruits’ delicate skin. Fruits begin to rot and fall to the ground as a result of the maggots feeding on the soft pulp after they hatch. Fruits should be harvested when they are still hard, and all falling fruit should be collected and destroyed. In wet seasons, bait sprays should be applied every 10-15 days (malathion50 EC 200 ml and pour 1 kg in 100 L water).
Fruit Rot (Phytophthora nicotianae)
At the styler, the end is where the illness begins. As the fruit begins to ripen, a whitish cottony substance quickly forms and in a matter of days completely covers the fruit surface. The illness thrives in humid conditions. The fruit that is ill falls from the tree. As soon as the disease is noticed, spray the tree with a mixture of the fungicides metalaxyl + mancozeb (250 g/100 L water), metalaxyl (100 g/100 L water), or fosetyl-al (300 g/100 L water) and repeat spraying after 15 days.
Anthracnose/Die Back (Colletotrichum psidii)
On the leaves, twigs, flowers, and fruits, symptoms can be seen. On the leaves, necrotic grey sores appear, and the twigs begin to dry downward. Floral infection can cause mummification or show signs as circular, slightly sunken lesions with elevated edges on mature fruits. Spots combine to form hard, corky lesions that eventually fracture. On mature fruits, symptoms take the form of pinkish patches with a sticky spore mass in the centre.
To control it, cut dead twigs, remove mummified fruits from the trees and burn them, and spray copper oxychloride (300g/100L water), mancozeb (250g/100L water), or captan (300g/100L water) shortly after pruning. Repeat the spraying process 15 days after the fruit set. Finally, bury the diseased/rotten, unmarketable fruits that have fallen to the ground deep in the dirt.
Wilt (Fusarium oxysporum f.sp.psidii)
Leaf browning and withering, stem discolouration coupled with one-sided branch mortality Sometimes the entire plant displays signs of wilting before dying. On occasion, the stem may display the causative pathogen.
To control the situation, wilting plants should be cut back or uprooted and burned. The soil should also be treated with formaldehyde or gypsum (2 kg/tree) to stop the spread of the disease. Severe trimming of unhealthy branches, followed by three-month intervals of soaking the soil in carbendazim (100 g/100 L water), metalaxyl + mancozeb (250 g/100 L water), or fosetyl-al (300 g/100 L water).
Twig Blight and Canker (Cytospora chrysosperma)
The infected plants appear blighted, have reduced foliage, and have a sickly aspect. Canker develops on wounds, crotches, blossom scars, and twigs. On sickly twigs, embossed, globose,
and cankerous bumps appear. After drying, the bark becomes horny and loose with amber-yellow exudates. Under moist conditions, the symptoms are fairly noticeable. On the outside of sick twigs, stromatic fungal colonies can be seen.
Scratch the dead bark with a healthy percentage to manage. Burn the dead branches that were clipped, then apply copper oxychloride or Bordeaux paste to the lesion to treat it. Spray carbendazim (100g/100L water or thiophanate methyl 100ml/100L water) or copper oxychloride (300g/100L water) on the treated trees. Spraying again in March and June. Remove and burn trees that are seriously infested.
Collar Rot (Phytophthora sp., Sclerotium sp, Diplodia sp.)
The plant’s collar region’s bark gets brown, splits, and occasionally peels off. Apply Bordeaux paste or copper oxychloride paste after scraping the infected region along with some healthy areas. Apply fostyl-al (100g/100L water) or metalaxyl + mancozeb (250g/100L water) to the soil.
Withe tip (Colletotrichum gloeosporioides)
The illness results in leaf loss and branch tip withering. Light green dots that eventually become brown start to develop on leaves. Spots typically appear on the leaf tips or margins. On leaves and twigs, pinkish oozing of the spore mass develops into black spots.
To handle, trim the sick twigs off and apply Bordeaux paste to the cut ends. Give 1-2 additional sprays of thiophanate methyl (100ml/100L water), copper oxychloride (300g/100L water), and carbendazim (100g/100L water), captan (200g/100L water), or copper oxychloride (300g/100L water).
BENEFITS OF GUAVA
The abundance of flavonoids, which are potent antioxidants and crucial for the health of the skin and mucous membranes of the body, confirms the guava’s resemblance to a ripe tomato when cut in half.
Additionally, it contains large amounts of vitamin C, which stimulates the immune system, and vitamin A, which guards against cellular ageing and free radicals. Vitamin C is particularly abundant in the outer skin. Guava is a fantastic source of potassium, which is necessary for maintaining the cardiovascular system’s effectiveness and for supporting the muscles of people who engage in high-intensity athletic activity. One of the foods highest in this element is this fruit, which offers a sufficient amount without the chance of temperature sensitivity.
Constipation (the seeds in the pulp stimulate intestinal function) and all issues with the mucous membrane of the colon are among the illnesses it treats and helps to prevent; it also strengthens the immune system and aids in the production of collagen, which is crucial for the health of our body’s venous and arterial systems.
Guava Market in Kenya
Farmers that have guava can sell it to market vendors, fruit sellers, and fruit juice producers who need guava in huge quantities. By turning the fruit into other products, you can increase the value of your guava business.