Mariano Marcos State UniversityCollege of Agriculture Food and Sustainable Development

City of Batac

TERM PAPER

(Guava Production)

In Partial Fulfilment of the Requirements in

Crop Science 20

Submitted by:

Raymond C. BensanBSA I-B

Submitted to:Prof. Maura Luisa Gabriel

Mariano Marcos State UniversityCollege of Agriculture Food and Sustainable Development

City of Batac

TERM PAPER

(Guava Production)

In Partial Fulfilment of the Requirements in

Crop Science 20

Submitted by:

Raymond C. BensanBSA I-B

Submitted to:Prof. Artemio B. Alcoy

GUAVA PRODUCTION

I. INTRODUCTION

Guava (Psidium guajava L.) or Apple Guava and popularly known as Bayabas in the

Philippines, is the sweet fruit which grows in tropical regions of America and Asia. The guava

fruit can be eaten raw or used to flavor drinks, desserts, and sauces. The guava is believed to

have originated in an area extending from southern Mexico into Central America.

The guava plant is evergreen, in the form of either shallow-rooted shrubs or trees up to 33

feet in height. The guava tree has a smooth copper-colored bark that flakes off to reveal a green

layer underneath and has branches that spread at the top of the tree. The flowers are white, with

five petals and numerous stamens. Unlike most tropical fruits, the guava can be grown to

fruiting size in pots indoors.

Guava fruit, usually 4 to 12 cm long, are round or oval depending on the species. The

outer skin may be rough, often with a bitter taste, or soft and sweet. Varying between species, the

skin can be any thickness, is usually green before maturity, but becomes yellow, maroon, or

green when ripe and contains many small, hard seeds.

The guava is rich in vitamins A, B, and C, as well as beta carotene. Guavas are widely

canned and sold for export, as is guava juice, guava nectar, and guava shells, which are stewed

and served as a desert in Latin America and Spanish-speaking islands of the West Indies. There

are countless recipes for the use of guava in pies, cakes, puddings, jellies, and chutneys, and the

guava may even be dehydrated and powdered to flavor ice cream. In the Philippines, we used the

guava fruit in some dishes like Sinigang sa Bayabas.

II. DISCUSSION

A. Origin

The place of origin of the guava is uncertain, but it is believed to be an area extending

from southern Mexico into or through Central America. It has been spread by man, birds and

other animals.

B. Distribution and History

For its wide adaptability, easy multiplication, it is a common wild or semi-wild plant in

tropical and subtropical area, widely distributed in more than fifty country.

Even though guava is widely distributed, the commercial cultivated area is small.

Production is not in greatly amount. In Asia, production is concentrated in Taiwan, China,

Philippines and Hawaii and Florida in United States, South Africa, Brazil, Dominica, Hattie,

Cuba and New Zealand also have more production. The reason for guava not being cultivated to

a larger extent is because of the limited availability of good varieties and good management

technology, like the control of pests and diseases, pruning management, dwarfing culture, fruit

bagging, forcing culture (off season fruit production) and post-harvest technology.

C. Economic Importance

The fruit of guava is very rich in Vitamin C, which is substantially higher than what is

found in citrus. It is also a good source of Vitamin A and other important elements. The fruit

contains a large amount of citric, lactic, malic, oxalic and acetic acids and trace amount of formic

acid.

The ripe fruit is usually eaten as dessert. It can also be utilized in many ways for making

jellies, jam, paste, juice, baby foods, puree, beverage base, syrup, wine and other processed

products. It may be eaten sliced with cream and sugar and as ingredient in cakes and pies. It is

also used in dishes like “sinigang”.

Some parts of guava tree have medicinal and commercial usefulness. The bark and

leaves are used in childbirth to expel the placenta. The leaves can be made into tea and

astringent decoction can cure stomachache and act as vermifuge. When crushed or chewed, it is

used for toothache treatment; pounded leaves may also be applied locally for rheumatism; can

also be used for dyeing and tanning. The bark is sometimes used in complex cosmetics for

hystero-epilepsy. Its wood is moderately strong and durable indoor and useful for handle and in

carpentry and turnery.

D. Varieties/Strains

1. Supreme

The Supreme varieties from Florida. It is generally high yielding and produces a thick

white flesh fruit of good quality for preserving or eating fresh. Fruit shape is ovate with distinct

corrugation, 6.3 cm long, 5.5 cm in diameter and weighing 65 grams. The tree is moderately

prolific and regular bearing. When fully ripe, the fruit is bright yellow in color. The flavor in

the inner pulp is sweet but the outer skin is slightly bitter and possesses a distinct strawberry

wine odor, which is slightly astringent. It is moderately resistant to anthracnose and fruitfly but

susceptible to leaf folder and aphids.

2. Red Indian Rolfs and Ruby

The fruit is ovate, 6.5 cm long, 5 cm in diameter with thin, smooth, medium green skin,

weighing 75 grams. The fruit pulp is about 10 mm deep and red when fully ripe and has less

pronounced corrugation. It is large seeded, sparsely populated but very sweet, juicy, crunchy

and possesses a strong aroma. The tree is very prolific, regular bearing but easily attack by bats,

moderately to anthracnose and oriental fruitfly.

3. Crosses between Ruby and Supreme

This variety is a large, white flesh variety from California, U.S.A.

4. Seedless variety

This variety has a fleshy layer, thick, that almost no seed cavity remained.

5. Goyena Quezo de Bola (NSIC 02 Gv-01)

This is NSIC guava variety approved in 2002, being a prolific yielder possessing

yellowish green color of skin, finely smooth texture with pleasant aroma and weigh 575 g/fruit.

The other outstanding varieties grown in the Philippines are Bangkok, Java, Vietnamese

and Hawaiian.

E. Soil and Climatic Requirement

Soil

Guava does well on different soils from open sand to rather compact clay; from strongly

acid (pH 4.5) to medium alkaline (pH 8.2) For good fruit production, guava should be grown in

rich, deep, well drained soils high in organic matter.

Climate

A rather dry climate is favorable for guava production. It may thrive best in the tropics at

elevation from sea level to 5,000 feet with a tropical or near tropical temperature requirements.

F. Nursery Practices

Seed germination and care of seedlings

Guava seeds should be thoroughly cleaned soon after extraction from the fruits. It is

necessary to treat the seeds with fungicides to prevent damping-off. They should be planted

early to ensure high germination. Germinated seeds in beds or boxes with a medium of fine sand

or an equal mixture of sand and topsoil. Sow them evenly in the furrows 2-3 cm apart and

lightly cover with soil 0.5 – 1.0 cm deep. Water regularly to keep the soil moist.

Protect the seedlings against insect pests and diseases by spraying insecticides and/or

fungicides. A month after emergence or when the first true leaves have formed transplant them

in individual containers, like polybags using medium clay loam soil mixed with compost. Partial

shading is necessary until the plant has recovered its growth. The plant is ready for planting or

as rootstocks after one year

Propagation

Guava is usually propagated by seeds. It can be propagated asexually through root

suckers, root cutting, grafting, marcotting, budding, grafting and inarching.

Seed Propagation

Propagation of guava is nearly always by seeds. Guavas are open-pollinated producing

seedlings, which are highly variable in character. Variability in seedlings can be minimized by

hand –self-pollination or individual flowers.

Root suckers and root cuttings

The use of root suckers is probably the oldest method of asexually propagating guava.

Root suckers are induced by severing roots to a few feet from the base of the plants and these are

transferred when roots and shoots are established.

Root cutting is done by cutting about 12-20 cm long parts of any butt very small or very

large roots. These can be induced to sprout and form new plants provided it is placed in a

suitable medium in a well-drained propagating bed. Both the use of root suckers and root

cuttings are relatively slow methods of propagating guava.

Budding

Budding is an efficient vegetative propagation is by budding selected variety on seedling

rootstock. Both the patch bud and forkert techniques are recommended onto seedling rootstock.

The diameter of seedling stock and budwood should be from 15-25 mm. Budwood should be

mature, bark no longer green. Condition the budwood by cutting off the leaves of selected

branches 10-14 days before removing the branches for budwood. During this period the buds

become more enlarged and grow more readily after budding.

Air layering

For this method, low branches of guava are bent down, about 12 – 15 cm of the branch is

covered with soil and kept damp to induce root formation.

Stem Cutting

Propagation by stem cuttings is made from the young wood at the end of the branches.

These are rooted in sandy loam soil in propagating bed in a nursery house or shed. Guava stem

cuttings treated with Indole Butyric Acid (IBA) or Napthalene Acetic Acid (NAA) proved to be

successful for rooting and produce numerous and vigorous roots.

G. Cultural Practices

Land Preparation

Plow the area once or two times followed by several harrowings to completely pulverize

and expose the soil. It is best done during the dry season.

Stake the field and dig holes at a distance of 5 – 7 meters to accommodate 277 seedlings

in a hectare. In fertile soils, wider spacing is desirable.

Planting

The planting materials are transplanted into the holes earlier prepared after pruning some

of the leaves and removing the plants from the containers. The plants are aligned with other

trees in all directions. The best time to plant is at the onset or during the rainy season.

Weeding/Cultivation

Shallow cultivation around the base of the plant is recommended to prevent root injury,

incorporate organic matter into the soil and to control weeds especially when trees need all the

available soil moisture.

Pruning

Pruning is a must in guava production. This is done if a certain form is desired like

growing the tree with a spreading or symmetrical or limited crown or to keep number of

branches. However, when the trees have established a strong framework and started to bear fruit,

little training is required. The root sprouts; low-lying branches, disease infected and other dead

branches, which are unnecessary just, have to be eliminated.

Fertilization

Guava trees should be kept healthy through application of fertilizers from the time they

are planted until they continue to produce fruits.

In the absence of definite information regarding the fertilizer requirements of guava in

the Philippines, it is about 100-500 g ammonium sulfate will be applied around the base of each

tree twice a year. The fertilizer will be applied one month after planting and 6 months after or

towards the end of the rainy season. The amount will be increased, as the tree grows bigger. At

the start of fruiting, each tree should be given about 300 – 500 g complete fertilizer, preferably

one containing more nitrogen and potassium per application. At the peak of production (about

10 –18 years, an annual application of 2 kg or more complete fertilizer per tree, split in

application may be required to sustain growth development and production of fruits.

Irrigation

No irrigation is required when trees are planted during the rainy season. But in case of

prolonged dry weather, the orchard should be irrigated every 10 days or as often as maybe

necessary. Irrigation when applied during fruit development can increase production through

fruit size.

Intercropping

While the guava trees are not yet fully productive, intercropping of short season crops

like vegetables, leguminous crops, root crops and other annual crops can be done. Aside from

added income it will also prevent the growth of weeds and help cultivate the land in the orchard.

However, this intercrop should be removed once the main crop becomes two crowded

Harvesting

In warmer regions guavas will ripen all year. There is a distinctive change in the color

and aroma of the guava that has ripened. For the best flavor, allow fruit to ripen on the tree. The

can also be picked green-mature and allowed to ripen off the tree at room temperature. Placing

the fruit in a brown paper bag with a banana or apple will hasten ripening. Mature green fruit can

be stored for two to five weeks at temperature between 46° and 50° F and relative humidity of 85

to 95 percent. Fruit that has changed color cannot be stored for any extended periods. It bruises

easily and will quickly deteriorate or rot. Commercial juice varieties have rock hard inedible

seeds, deep pink flesh and hard yellow rinds. They are not good for eating out of hand but have

extremely high vitamin C content.

Post Harvest

The picked fruit should be placed in a cool place away from the sun. To maintain quality,

it is best to process the fruits soon after harvest. The puree can be chilled, frozen, or aseptically

packaged. If the fruits need to be stored overnight, the fruit boxes should be places in a covered

well ventilated area. Clean green fruits can be set aside for later use and ripened with ethophon.

H. Control of Insect Pests and Diseases

Insect pests

Oriental fruit fly (Daucus dorsalis Hendel). The larvae burrow through the ripe fruits making

them unfit for human consumption.

Control: Bagging the fruit. To avoid infestation, harvest fruit at the earliest possible time.

Collect the infested fruits into a kerosene can with a thin layer of sand at the bottom and destroy

the larva/pupa by heat

Aphids (Aphis gosypii Glover)- the pest damage the plant by feeding on young growth causing

the curling of leaves.

Control: Spray with appropriate insecticide (like malathion) when necessary. Aphids are fed

upon by lady beetles and by maggot of syrphid flies. They also parasitized by minute parasitic

hymenopterans.

Common White Mealy Bug (Planococcus lilacinus Ckll). It attacks and draws plant sap from

the young shoots and fruits of guava. Its actual damage is economically insignificant, however,

the ants that it attracts are nuisance when picking the fruits.

Control: Seldom needs remedial measures

Green Scale Insects (Coccus viridis Green). It is a soft scale that infests the young shoots,

mostly on leaves. It is oval in shape, about 2 mm long, foliage green in color with an irregular

V-shaped black on its back.

Control: Use of entomogenous fungi effective especially during rainy season. Use of small

wash parasite, Coccophagus tibialis

Moth (Zuezera coffeae Nietn). Its pink caterpillar bores into young upright growing stems

tunneling the stem center where it feeds and develops; extruding stem may suddenly die or break

off at the level of the exit hole.

Control: If discovered early enough, the infested stem may be saved by inserting a coconut leaf

midrib into the tunnel and pushing it in as far as it would go to speak and kill the caterpillar

inside. If infested twigs has broken off spear the larva; dead infested twigs that have not broken

off should be broken and the larva on pupa speared.

Diseases:

Wilt

Wilt is a pernicious disease and a curse to guava industry. First external symptom of the

disease is the appearance of yellow colouration with slight curling of the leaves of the terminal

branches. Plants, at a later stage, show unthriftyness with yellow to reddish discoloration of

leaves. Subsequently, there is premature shedding of leaves. Some of the twigs become bare and

fail to bring forth new leaves or flowers and eventually dry up. Fruits of all the affected branches

remain underdeveloped, hard and stony. Later, the entire plant is defoliated and eventually dies

(Fig. 1).

Control: Use of rootstocks resistant to wilt could be an alternative effective method for the

control of disease. Cross of Psidium mallex P. guajava has been found free from wilt and this

material can be used as resistant root stock.

Anthracnose

The plant begins to die backwards form the top of a branch. Young shoots, leaves and

fruits are readily attached, while they are still tender. The greenish colour of the growing tip is

changed to dark brown and later to black necrotic areas extending backwards causing the die

back. The fungus develops from the infected twigs and then petiole and young leaves. These may

droop down or fall leaving the dried twigs without leaves.

Fruit and leaf infection phase: Fruit and leaf infection is generally seen in rainy season crop. Pin

-head spots are first seen on unripe fruits, which gradually enlarge. Spots are dark brown in

colour, sunken, circular and have minute black stromata in the center of the lesion, which

produce creamy spore masses in moist weather. Several spots coalesce to form bigger lesions

(Fig 2 &3).

.

Control: Spray of Bordeaux mixture (3:3:50) or Copper oxychloride (0.3%) just after initiation of

disease. For post harvest treatment, 20 min. dip in 500 ppm tetracycline is effective.

Cercospora Leaf Spot (Cercospora sawadae Yamamoto)

The disease appears as water soaked, brown irregular patches on the lower surface and

yellowish colour on the upper surface of the leaf. Older leaves are mostly affected and the

severely affected leaves curl and subsequently drop off (Fig. 7).

Control: Spray mancozeb or Dithane-M-45 (0.2%) at monthly interval.

Stylar end rot [Phomopsis psidii De camara and P. destructim]

The visible disease symptom is the discoloration in the region lying just below and

adjoining the persistent calyx. Such area gradually increases in size and turn dark brown. Later

the affected area becomes soft. Along with the discoloration of epicarp, the mesocarp tissue also

shows discoloration and the diseased area is marked by being pulpy and light brown in colour in

contrast to the bright white colour of the healthy area of the mesocarp (Fig. 12)

Control: Spray Copper oxychloride (0.3%) or carbendazim or Thiophonate methyl (0.1%)

before onset of winter fruiting. However, care should be taken that no spraying is done 15 days

prior to harvesting.

I. Food Uses

Raw guavas are eaten out-of-hand, but are preferred seeded and served sliced as dessert

or in salads. More commonly, the fruit is cooked and cooking eliminates the strong odor. A

standard dessert throughout Latin America and the Spanish-speaking islands of the West Indies

is stewed guava shells (cascos de guayaba), that is, guava halves with the central seed pulp

removed, strained and added to the shells while cooking to enrich the sirup. The canned product

is widely sold and the shells can also be quick-frozen. They are often served with cream cheese.

Sometimes guavas are canned whole or cut in half without seed removal.

Bars of thick, rich guava paste and guava cheese are staple sweets, and guava jelly is

almost universally marketed. Guava juice, made by boiling sliced, unseeded guavas and

straining, is much used in Hawaii in punch and ice cream sodas. A clear guava juice with all the

ascorbic acid and other properties undamaged by excessive heat, is made in South Africa by

trimming and mincing guavas, mixing with a natural fungal enzyme (now available under

various trade names), letting stand for 18 hours at 120º to 130º F (49º-54º C) and filtering. It is

made into sirup for use on waffles, ice cream, puddings and in milkshakes. Guava juice and

nectar are among the numerous popular canned or bottled fruit beverages of the Caribbean area.

After washing and trimming of the floral remnants, whole guavas in sirup or merely sprinkled

with sugar can be put into plastic bags and quick-frozen.

There are innumerable recipes for utilizing guavas in pies, cakes, puddings, sauce, ice

cream, jam, butter, marmalade, chutney, relish, catsup, and other products. In India, discoloration

in canned guavas has been overcome by adding 0.06% citric acid and 0.125% ascorbic acid to

the sirup. For pink sherbet, French researchers recommend 2 parts of the cultivar 'Acid Speer'

and 6 parts 'Stone'. For white or pale-yellow sherbet, 2 parts 'Supreme' and 4 parts 'Large White'.

In South Africa, a baby-food manufacturer markets a guava-tapioca product, and a guava extract

prepared from small and overripe fruits is used as an ascorbic-acid enrichment for soft drinks and

various foods.

Dehydrated guavas may be reduced to a powder which can be used to flavor ice cream,

confections and fruit juices, or boiled with sugar to make jelly, or utilized as pectin to make jelly

of low-pectin fruits. India finds it practical to dehydrate guavas during the seasonal glut for jelly-

manufacture in the off-season

Other Uses

Wood: The wood is yellow to reddish, fine-grained, compact, moderately strong, weighs 650-

750 kg per cubic meter; is durable indoors; used in carpentry and turnery. Though it may warp

on seasoning, it is much in demand in Malaya for handles; in India, it is valued for engravings.

Guatemalans use guava wood to make spinning tops, and in El Salvador it is fashioned into hair

combs which are perishable when wet. It is good fuelwood. and also a source of charcoal.

Leaves and bark: The leaves and bark are rich in tannin (10% in the leaves on a dry weight

basis, 11-30% in the bark). The bark is used in Central America for tanning hides. Malayans use

the leaves with other plant materials to make a black dye for silk. In southeast Asia, the leaves

are employed to give a black color to cotton; and in Indonesia, they serve to dye matting.

Wood flowers: In Mexico, the tree may be parasitized by the mistletoe, Psittacanthus calyculatus

Don, producing the rosette-like malformations called "wood flowers" which are sold as

ornamental curiosities.

Medicinal Uses: The roots, bark, leaves and immature fruits, because of their astringency, are

commonly employed to halt gastroenteritis, diarrhea and dysentery, throughout the tropics.

Crushed leaves are applied on wounds, ulcers and rheumatic places, and leaves are chewed to

relieve toothache. The leaf decoction is taken as a remedy for coughs, throat and chest ailments,

gargled to relieve oral ulcers and inflamed gums; and also taken as an emmenagogue and

vermifuge, and treatment for leucorrhea. It has been effective in halting vomiting and diarrhea in

cholera patients. It is also applied on skin diseases. A decoction of the new shoots is taken as a

febrifuge. The leaf infusion is prescribed in India in cerebral ailments, nephritis and cachexia. An

extract is given in epilepsy and chorea and a tincture is rubbed on the spine of children in

convulsions. A combined decoction of leaves and bark is given to expel the placenta after

childbirth.

III. CONCLUSION

Guava is drought tolerant, highly nutritious and can be used as an important resource for

local communities especially in arid and semi-arid areas. Guava has great potential for income

generation and enterprise diversification. However, the farmers lacked knowledge on importance

of the crop and lacked knowledge on its nutritional value. They did not regard it as commercial

crop, they did not invest in good management. There is need to develop and disseminate

appropriate technologies for production, processing and utilization of guava and guava by

products. Validation of technologies for production, processing and utilization of guava by

products should be prioritized. Communication and sharing of knowledge on interventions in

production, processing and utilization of guava and guava by products is recommended.

IV. REFERENCES

http://www.bpi.da.gov.ph/bpioldsite1/guide_guava.php

http://www.pinoy-entrepreneur.com/2010/02/21/tropical-guava-production/

http://prr.hec.gov.pk/Chapters/119S-1.pdf

https://www.hort.purdue.edu/newcrop/morton/guava.html

http://shodhganga.inflibnet.ac.in/bitstream/10603/17477/8/08_chapter%203.pdf

http://www.taiwanembassy.org/public/Data/11294252171.pdf

Coronel, R. E. 1983. Promising Fruits of the Philippines. College of Agriculture. U.P. Los Baños. Pp. 204-231

Rantugan, H. 1986. Guava In: Plant Industry Guide, Bureau of Plant Industry. 13 p.

Shigeura, G. T. and M. Matsuyama. 1981. Propagation of Guava (Psidium guajava L.) Using Green Stem Cuttings. In Manuscript.

http://www.midh.gov.in/technology/IPM-GUAVA-Revised-Sept2011.pdf