Amongst the fruit, guava is very popular with all types of consumers but at the same time, it is highly perishable because of soft skin, get easily bruised and readily infected with various fungi during handling and transit.
Guavas are either eaten fresh, or used in juice, ice-cream, jellies, pastes or preserve. Guava is considered an important fruit nutritionally because of the high level of ascorbic acid which can be five times greater than in oranges and ten times greater than in tomatoes.
The guava is an arborescent shrub or small tree, sometimes growing to twenty-five or theory feet, the native home of guava is in Tropical America.
The guayaba, from which comes the English Guava, is believed to be of Haitian origin.
Based on shape of guava fruit, the cultivars are classified in two broad categories, the pyriferum – pear shape guava and the pomiferum – rounded shaped guava and these are often called pear guava and apple guava respectively.
The fruits are harvested at green stage and just after picking, the bruised, malformed and unwanted fruits are sorted out and healthy ones are sent to market. Half mature fruits are preferable for sending to distant markets.
Guava fruit
