Background:
Guava is native to Central America and is well adapted in tropical and sub-tropical areas of the country. India stands on top in world guava production. As per estimated data during the fiscal year 2023, 5.59 million metric tons of guava were produced in India from 359 thousand hectares area. Guava is a rich source of Vitamin C and Pectin along with Calcium and Phosphorus content. Guava is cultivated from the foothills of the Himalayas to Kanyakumari and from Gujrat to the extreme northeastern region of India. There are more than 400 guava cultivars, but only a few dozen are commercially cultivated. The majority of the present-day guava varieties commercially grown in India suffer from problems like lower fruit yield, higher seed content, hard seeds, poor keeping quality, and susceptibility to insects, pests, and diseases. Changing climatic conditions are likely going to negatively affect guava production by limiting vegetative growth, flowering and fruit set, fruit growth, and fruit quality. Given the fact that guava is an important crop for marginal lands and low input conditions, the availability of superior cultivars may help bring a sizeable area under guava cultivation. Further, cultivars with higher yields and better fruit quality would fetch better returns, and this would substantially contribute to increasing the farmer’s income. Therefore, the development of guava varieties having desirable characteristics viz., high yielding, firm flesh, soft seeds, better fruit quality, and shelf-life is the need of the hour. The availability of soft-seeded, Nutri-rich, and better-keeping cultivars would also increase guava exports to long-distance global and national markets.:
Technology Details:
Guava variety CISH-Dhawal is developed by selection from the half-sib population of Allahabad Safeda. The variety is heavy bearer (about 20% higher than Allahabad Safeda). The fruits are attractive in colour with smooth surfaces, fruits are broadly rounded, medium-sized weighing about 200-225 g with thick pericarp (>1.5 cm), mature fruits develop light yellow colour on ripening, soft seeded, pulp white in colour, TSS 13.4 °Brix, taste sweet with muskiness. The variety is rich in Vitamin C content (250 mg/100 g fruit pulp). It takes 1-2 years to get into the bearing stage and takes 120-130 days from flowering to fruit maturity. Variety is suitable for table purposes but can be successfully processed for products not requiring pink pulp. It is recommended for the entire Uttar Pradesh, Uttarakhand, Haryana, and Punjab. It has wider adaptability in different guava-growing regions of the country.