Guava ( Psidium guajava L.)

Singh, Surender

doi:10.1533/9780857092885.213

Cited by 33 publications

(23 citation statements)

References 90 publications

(164 reference statements)

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“…The guava tree blooms and produces at different times depending on the site, climatic characteristics, soil and crop management (Bandera and Pérez, 2015), as well as the genotype and the climatic conditions, which affect the growth cycle (Salazar et al, 2006). Singh (2011) confirmed that flowering and fruiting occur continuously throughout the year in tropical and mild subtropical climates.…”

Section: Ecophysiological Factors and Their Influence On Guavamentioning

confidence: 99%

“…Its consumption reduces triglycerides, cholesterol and blood pressure (Singh, 2007). Its flavor is bittersweet, combined with a pleasant aroma, and it is consumed fresh or processed into products such as freshly cut salads, juice, nectar, cake, puree, concentrates, jam, and gelatin, among others (Singh, 2011). Paull and Duarte (2012) characterized guava as a shrub, which, under good humidity conditions, can grow up to 6 to 9 m in height, forming trunks up to 30 cm or more in diameter.…”

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confidence: 99%

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Ecophysiological aspects of guava (Psidium guajava L.). A review

Fischer

Melgarejo

2021

Rev. Colomb. Cienc. Hortic.

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Guava, because of its ability to grow in tropical and subtropical climates, has been introduced to some 60 low-latitude countries. It is adapted to a temperature range between 15 and 30°C. Outside this range, the effect of lower or higher temperatures reduces fruit set, while night temperatures of 5 to 7°C stop growth. Additionally, low temperatures hinder production, causing flowers to fall or increasing the fruit development cycle, up to 220 days. When estimating the cardinal temperatures of development, the minimum threshold temperature was 10.9°C, the optimum temperature was 17.3°C, and the maximum threshold temperature was 51.2°C. The guava tree adapts well to altitudes between 0 and 2,000 m a.s.l. in Colombia; however, there is a high genotype×environment interaction for production and quality characteristics in fruits with respect to the orchard elevation. Radiation >2,000 µmol photons m-2 s-1 decreased the fruit ascorbic acid content. An important ecophysiological factor in guava is water, and crops require between 1,000 to 2,000 mm year-1. It withstands waterlogging for several days, but excess precipitation and atmospheric humidity decrease fruit quality considerably. However, this tree is classified as moderately drought-tolerant to stress from water deficits, affecting flowering and fruit set. It is also moderately tolerant to salinity, depending on the variety, supporting electrical conductivities up to 1.5-1.8 dS m-1. Generally, guava can be cultivated in a wide range of tropical and subtropical areas, where it is preferred because of its high nutritional and medicinal contents and its aptitude for transport and handling.

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Section: Ecophysiological Factors and Their Influence On Guavamentioning

confidence: 99%

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confidence: 99%

Ecophysiological aspects of guava (Psidium guajava L.). A review

Fischer

Melgarejo

2021

Rev. Colomb. Cienc. Hortic.

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“…Guava exhibit thick pulp, few seeds and stone cells, and the desirable fruit characteristics for table purposes are high sugar concentrations and typical aroma (Singh 2011). Collecting fruits from guava germplasm field, Raga et al (2006) obtained a maximum of 49 pupae of fruit fly per fruit, where A. fraterculus was dominant.…”

Section: Introductionmentioning

confidence: 99%

Performance of Anastrepha fraterculus (Wiedemann) (Diptera: Tephritidae) rearing on fruits of two guava varieties under forced infestation

Raga¹,

Sousa²,

Louzeiro³

et al. 2020

RCHE

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Abstract. Anastrepha fraterculus (Wiedemann) is dominant in the main guava’s crops. Guavas are an important host of A. fraterculus for providing a good performance for the immature and high reproductive capacity. We evaluated the performance of A. fraterculus in two guava varieties related to the fruit physicochemical composition under laboratory conditions. Mature-green guavas of “Tailandesa” (red pulp) and “Kumagai” (white pulp) varieties were exposed to forced infestation by A. fraterculus in laboratory. An additional sample of each variety was submitted to physicochemical analysis. Similar quantities of pupae per fruit (128.5 – 156.0) and pupal viability (85.9% and 87.5%) were obtained per variety, but “Kumagai” produced significantly more pupae of A. fraterculus per fruit mass (1000.6 pupae/kg). Pupal weight was higher in “Tailandesa” (115.3 mg/10 pupae) than “Kumagai” (82.6 mg/10 pupae). Significant positive correlations were obtained between pupae per fruit or kg versus adults per kg for both varieties. A positive correlation was observed between pupae per fruit and pupae per kg of “Kumagai” guavas. Peel and pulp firmness were inversely correlated with pupae per fruit and pupae per kg. Weight of 10 pupae of A. fraterculus was correlated with fruit weight of “Tailandesa” guavas. The multivariate analysis PCA showed a relationship between pupae per kg and peel firmness, pulp firmness, Ratio, soluble solids, and titratable acidity in “Kumagai” guava. This explains the higher infestation index pupae per kg and better reproductive performance of A. fraterculus in “Kumagai” guava.

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“…Nutritional and postharvest quality of guava depend upon number of pre-harvest factors like soil type, nutrient availability, rainfa```ll, neighbor plants, climate and season (Singh, 2011). It is a perishable commodity due to high water contents and post-harvest changes and physical injures deteriorate the quality or even make the product inappropriate for human consumption (Lee & Kader, 2000;Singh, 2011).…”

Section: Introductionmentioning

confidence: 99%

“…It is a perishable commodity due to high water contents and post-harvest changes and physical injures deteriorate the quality or even make the product inappropriate for human consumption (Lee & Kader, 2000;Singh, 2011).…”

Section: Introductionmentioning

confidence: 99%

Impact of season on the Quality Guava concentrate

Akhbar

Farooq

Akram

et al. 2016

IJFAAS

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Among fruits, guava (Psidium guajava L.) is an important export fruit but it is perishable, so it must be processed into some kind of products like jam, jellies and concentrates. Nutritional and shelf life of fruit based product depend upon number of storage factors as well as pre-harvest factors like soil type, nutrient availability, rainfall, neighbor plants, climate and season. Season is an important pre-harvest factor, affecting the quality attributes of guava products. In present study guava juice concentrate was prepared from fruit harvested in spring as well as in autumn seasons. The results showed that guava concentrate made from autumn fruit had 1.13 times brix content, have higher pH and 3.9 % more vitamin C as compared to concentrate made from spring season guava. Obviously, the concentrate prepared from guava harvested in autumn season was nutritionally better than the concentrate prepared from guava harvested in spring season.

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Guava ( Psidium guajava L.)

Cited by 33 publications

References 90 publications

Ecophysiological aspects of guava (Psidium guajava L.). A review

Ecophysiological aspects of guava (Psidium guajava L.). A review

Performance of Anastrepha fraterculus (Wiedemann) (Diptera: Tephritidae) rearing on fruits of two guava varieties under forced infestation

Impact of season on the Quality Guava concentrate

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