Season for Guava!

Guava is a tropical fruit produced by the guava tree. Large quantities of the guava fruit are produced in Brazil, Colombia, Venezuela, and Mexico. The fruit is commonly eaten fresh or made into beverages, jams, and other foods. The fruit, leaves, and juice are also used as medicine. Guava (Psidium guajava Linn.) is an important fruit of subtropical countries. Do you know? It is affected by about 177 pathogens of which, 167 are fungal, 3 bacterial, 3 algal, 3 nematodes and one epiphyte. Wilt is the most important disease of guava. Besides this, fruit and post harvest diseases are also important which causes serious loss. The fruit diseases are of two types i.e. field diseases and post harvest diseases, which develop during transit and storage. Due to its perishable nature a number of pathogens are reported which causes different types of rots in fruits. In the present communication all major diseases are described with their symptoms, causal organisms and disease management practices. Guavas are evergreen members of the myrtle family that reach heights of 6 to 33 feet, depending on the cultivar and growing conditions. In summer, they produce 2- to 4-inch round or oblong pale yellow fruit. Grow guavas in a location with mild, frost-free winter weather. The trees do best in full sun and rich, well-drained soil. You can propagate guavas from seed, but the new plants may differ from the trees you harvested the fruit from. Take special care to prevent the seedlings from developing fungal disease, which is often fatal.

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