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Green-Seeds.com
Fruits
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TROPICAL GUAVA
Psidium
guajava L.
Myrtaceae
Common
Names: Guava, guyava, kuawa.
 Related species: Brazilian
guava, Guisaro (Psidium guinense Sw.), Cattley Guava, Strawberry
Guava (P. cattleianum Sabine), Costa Rican Guava (P. friedrichsthalianum
Ndz.), Para Guava (P. acutangulum DC.), Rumberry, Guavaberry (Myrciaria
floribunda Berg.).
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 to all warm areas of tropical America and
in the West Indies (since 1526).
Adaptation: The tropical
guava is best adapted to the warm climate of Florida and Hawaii, although
it can be grown in coastal Southern California, and with some protection,
selected areas north to Mendocino County. Guavas actually thrive in both
humid and dry climates, but can survive only a few degrees of frost. The
tree will recover from a brief exposure to 29° F but may be completely
defoliated. Young trees are particularly sensitive to cold spells. Older
trees, killed to the ground, have sent up new shoots which fruited 2 years
later. Guavas can take considerable neglect, withstanding temporary waterlogging
and very high temperatures. They tend to bear fruit better in areas with
a definite winter or cooler season. The adaptability of the guava makes
it a serious weed tree in some tropical areas. The smaller guava cultivars
can make an excellent container specimen.
DESCRIPTION
Growth Habit: Guavas
are evergreen, shallow-rooted shrubs or small trees to 33 ft, with spreading
branches. Growth in California is rarely over 10 - 12 feet. The bark is
smooth, mottled green or reddish brown and peels off in thin flakes to reveal
the attractive "bony" aspect of its trunk. The plant branches close to the
ground and often produces suckers from roots near the base of the trunk.
Young twigs are quadrangular and downy.
Foliage: Guava leaves
leaves are opposite, short-petioled, oval or oblong-elliptic, somewhat irregular
in outline, 2 - 6 inches long and 1 - 2 inches wide. The dull-green, stiff
but leathery leaves have pronounced veins, and are slightly downy on the
underside. Crushed leaves are aromatic.
Flowers: Faintly fragrant,
the white flowers, borne singly or in clusters in the leaf axils, are 1
inch wide, with 4 or 5 white petals. These petals are quickly shed, leaving
a prominent tuft of perhaps 250 white stamens tipped with pale-yellow anthers.
Guavas are primarily
self-fruitful, although some strains seem to produce more fruit when cross-pollinated
with another variety. Guavas can bloom throughout the year in mild-winter
areas, but the heaviest bloom occurs with the onset of warm weather in the
spring. The exact time can vary from year to year depending on weather.
The chief pollinator of guavas is the honeybee.
Fruits: Guava fruits
may be round, ovoid or pear-shaped, 2 - 4 inches long, and have 4 or 5 protruding
floral remnants (sepals) at the apex. Varieties differ widely in flavor
and seediness. The better varieties are soft when ripe, creamy in texture
with a rind that softens to be fully edible. The flesh may be white, pink,
yellow, or red. The sweet, musky odor is pungent and penetrating. The seeds
are numerous but small and, in good varieties, fully edible. Actual seed
counts have ranged from 112 to 535. The quality of the fruit of guavas grown
in cooler areas is often disappointing.
CULTURE
Location: Like other
tender subtropicals, guavas need a frost-free location, but are not too
fussy otherwise. They prefer full sun.
Soil: The guava will
tolerate many soil conditions, but will produce better in rich soils high
in organic matter. They also prefer a well-drained soil in the pH range
of 5 to 7. The tree will take temporary waterlogging but will not tolerate
salty soils.
Irrigation: Guavas have
survived dry summers with no water in California, although they do best
with regular deep watering. The ground should be allowed to dry to a depth
of several inches before watering again. Lack of moisture will delay bloom
and cause the fruit to drop.
Pruning: Shaping the
tree and removing water shoots and suckers are usually all that is necessary.
Guavas can take heavy pruning, however, and can be used as informal hedges
or screens. Since the fruit is borne on new growth, pruning does not interfere
with next years crop.
Fertilization: Guavas
are fast growers and heavy feeders, and benefit from regular applications
of fertilizer. Mature trees may require as much as 1/2 pound actual nitrogen
per year. Apply fertilizer monthly, just prior to heavy pruning.
Frost protection:Overhead
protection and planting on the warm side of a building or structure will
often provide suitable frost protection for guavas in cooler areas. A frame
over the plant covered with fabric will provide additional protection during
freezes, and electric lights can be included for added warmth. Potted plants
can be moved to a more protected site if necessary.
Propagation: Guava seed
remain viable for many months. They often germinate in 2 - 3 weeks but may
take as long as 8 weeks. Since guavas cannot be depended upon to come true
from seed, vegetative propagation is widely practiced. They are not easy
to graft, but satisfactory techniques have been worked out for patch-budding
by the Forkert Method (probably the most reliable method), side-veneer grafting,
approach grafting and marcotting The tree can also be grown from root cuttings.
Pieces of any roots except the smallest and the very large, cut into 5 -
10 inch lengths, are placed flat in a prepared bed and covered with 2 -
4 inches of soil, which must be kept moist. They may also be grown by air-layering
or from cuttings of half-ripened wood. Pieces 1/4 - 1/2 inch will root with
bottom heat and rooting-hormone treatment. Trees grown from cuttings or
air-layering have no taproot, however, and are apt to be blown down in the
first 2 or 3 years. One of the difficulties with budded and grafted guavas
is the production of water sprouts and suckers from the rootstocks.
Pests and diseases:
Foliage diseases, such as anthracnose, can be a problem in humid climates.
They can be controlled with regular fungicide applications. Where present,
root-rot nematodes will reduce plant vigor. Guava whitefly, guava moth and
Caribbean fruit fly can be major problems in southern Florida, but have
not been reported in California. Mealy-bugs, scale, common white flies and
thrips can be problems in California. In some tropical countries the where
fruit flies are a problem, the fruit is covered when small with paper sacks
to protect it and assure prime quality fruits for the markets.
Harvest: 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.
Commercial potential:
Guavas are the only commercially significant myrtaceous fruit. It is an
important fruit in many parts of the world suitable for its production.
Guava is one of the leading fruits of Mexico. Commercial producation of
guava in Hawaii and Florida is hampered by the presence of fruit flies.
California is too cool except for a few selected sites.
CULTIVARS
-
Selected
from a seedling population derived from fruits found in Halemanu,
Oahu, Hawaii. Medium to large, roundish fruits weighing up to 8 ounces.
Flesh pink, mildly acid, seedy. Excellent for processing. Somewhat
susceptible to fruit rots. Tree vigorous, wide spreading, very productive.
- Detwiler
-
Originated
in Riverside, Calif. in the early 1900's. Selected by H. J. Webber.
Medium to large, roundish fruit, about 3 inches in diameter. Skin
greenish-yellow, moderately thick. Flesh yellowish to salmon, medium
firm, relatively sweet, of pleasant flavor. Quality very good. Tree
is a very heavy bearer.
- Hong Kong Pink
-
Selected
at Poamoho Experimental Farm, Oahu, Hawaii from seed obtained from
a clone grown in Hong Kong. Medium to large, roundish fruit fruit
weighing 6 - 8 ounces. Flesh is pinkish-red, very thick, smooth-textured.
Flavor subacid to sweet, very pleasant, few seeds. Tree spreading,
high yielding.
- Mexican Cream
-
Originated
in Mexico. Small to medium-small, roundish fruits. Skin light yellow,
slightly blushed with red. Flesh creamy white, thick, very sweet,
fine-textured, excellent for dessert. Seed cavity small with relatively
soft seeds. Tree upright.
- Red Indian
-
Originated
in Dade County, Fla. by Fred Lenz. Introduced in 1946. Medium-large,
roundish fruit, of strong odor. Skin yellow, often with pink blush.
Flesh medium thick, red, sweet, quality good. Ascorbic acid content
averages 195 mg per 100 g fresh fruit, total sugars 7 - 10%. Seeds
numerous but small. Good for eating out of hand.
- Ruby X
-
Hybrid
of the Florida cultivars Ruby and Supreme. Small, roundish fruit.
Skin greenish-yellow. Flesh dark pinkish-orange. Flavor delicious,
sweet, seed cavity 33% of pulp. Tree bushy, low growing, with vigorous
branches drooping outward.
- Sweet White Indonesian
-
Large,
round fruit, 4 inches or more in diameter. Thin, pale yellow skin.
Thick white, melting flesh of a sweet, delicious flavor. Edible seeds
in cavity surrounded by juicy pulp. Vigorous, fast growing tree, bears
several times a year.
- White Indian
-
Originated
in Florida. Small to medium-sized, roundish fruit, 2-1/2 to 3 inches
in diameter. Flesh thick, white, moderately seedy. Excellent, sprightly
flavor. Tree somewhat of a shy bearer.
- White Seedless
-
An
improved selection from Florida with seedless, white flesh of good
quality.
FURTHER READING
-
Facciola, Stephen. Cornucopia: a Source Book of Edible Plants.
Kampong Publications, 1990.
-
Morton, Julia F. Fruits of Warm Climates. Creative Resources
Systems, Inc. 1987. pp. 356-363.
-
Ortho Books. All About Citrus and Subtropical Fruits. Chevron
Chemical Co. 1985. pp. 49-50
Popenoe, Wilson. Manual of Tropical and Subtropical Fruits. Hafner
Press. 1974. Facsimile of the 1920. pp. 272-279
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81/10B Ho Van Hue Street, Phu Nhuan District, Ward 9, Ho Chi Minh City, Vietnam
Tel: +84 (8) 847 6901 - Fax: +84 (8) 844 1392 - Email: info@green-seeds.com
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