Guava under the genus Psidium. This genus have about 150 species. The genus Psidium guajava grown in our country.
The origin of guava is tropical America. Its extended rapidly from Peru to Mexico. Nowadays guava grown all over the tropics and subtropics. The major producing countries are India, Mexico, Brazil, Pakistan, Sri Lanka, Bangladesh, Burma, Rhailand, Malaysia, Indonesia, Hawaii, Philippine, Florida. Optimum growing temperature for guava is 23-28 oC., but the matures trees can tolerate up to 45 oC.
Guava is the major source of vitamin C and Pectin. Guava contains moisture 80-83%; acid 2.45%; reducing sugar 3.5-4.45%, non-reducing sugar 3.97-5.23%, TSS 9.73-14.23; Potassium 0.48%, vitamin C 260mg per 100 g of edible potion (Rahim, 2008). However, nutrients contents depend on variety, season, maturity etc. Guava can be eaten both as in green and ripe stages. Fresh fruits used as salad, pudding etc. Jam, jelly, juice, pickles, ice cream can be made from guava through processing. Tea can be made from leaves of guava.
Guava is the medium height (2 to 10m) trees with shallow roots. Flowers arises from the axils of the leaves either as solitary or in cymes (2-3 flowers in cluster). Flowering going on from 25-45 days during the production season. Flowers are hermaphrodite often pollinated by air or insects. About 80-86% flowers set fruits but finally 50-60% fruits reached to maturity as initial shredding of flowers are usual. Unripe fruits are green in color and turned in yellow when it ripe.
