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Guava. Legends, myths, symbolism, description, cultivation, methods of application

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Content

1. Photos, basic scientific information, legends, myths, symbolism
2. Genus, family, origin, range, chemical composition, economic importance
3. Botanical description, reference data, useful information, illustrations
4. Recipes for use in traditional medicine and cosmetology
5. Tips for growing, harvesting and storing

Guava, Psidium guajava. Photos of the plant, basic scientific information, legends, myths, symbolism

Basic scientific information, legends, myths, symbolism

Sort by: Guava (Psidium)

Family: Myrtle (Myrtaceae)

Origin: The homeland of guava is Central and South America, but is currently cultivated in various regions of the world.

Area: Guava is widely distributed in tropical and subtropical regions of the world, including South America, Central America, the Caribbean, Mexico, the United States, Asia, Africa, and Oceania.

Chemical composition: Guava contains many vitamins and minerals, including vitamins A, C, E, K, B1, B2, B3, B6, folic acid, calcium, magnesium, potassium, phosphorus, iron, and zinc. Guava also contains flavonoids, carotenoids and polyphenols.

Economic value: Guava is often grown for food such as jams, jams, juices, and candies. Guava also has medicinal value and is used to treat many diseases, including diabetes, hypertension, dyspepsia, and infections. In some countries, guava is also used as livestock feed.

Legends and myths: In Mexican culture, guava symbolizes purity and nobility. One legend says that the guava was created by the goddess of fertility to help people resist disease and hunger. In other cultures, guava is considered a symbol of family and home comfort. In many countries, the fruit is used as a gift at weddings and other special occasions to express the desire for a long and happy life for the newlyweds. Guava is also known for its medicinal properties. It is rich in vitamins and antioxidants, and is used as a medicine to treat many conditions, including diabetes, stomach problems, and skin conditions. In general, guava symbolizes not only well-being and purity, but also health and family values.

Guava, Psidium guajava. Description, illustrations of the plant

Guava, Psidium guajava. Methods of application, origin of the plant, range, botanical description, cultivation

The genus Psidium L, the Myrtle family (Myrtaceae) includes many species, only Psidium guayava L. is important in culture.

The birthplace of guava is the tropical zone of America, in the XNUMXth century. introduced to Africa and Asia.

In many countries of the tropical belt, guava not only occupies large areas in gardens, but also forms huge wild tracts. It is wild guava that provides the bulk of the products in Cuba, Brazil, South Africa, Peru and many other countries.

Guava forms a bush or tree up to 8-10 m high.

Leaves opposite, evergreen. The flowers are quite large (2-3 cm), bisexual, usually solitary, rarely collected in inflorescences of 2-3 pieces. Pollination is carried out by insects, in some varieties self-pollination is possible.

In areas with a long dry season, there is one flowering after the end of the drought, but in wetter climates, trees bloom 2-3 times a year. Moreover, the period of each flowering can be very long, so that mature fruits are harvested almost the entire year.

The fruit is a berry with a length of 3 to 12 cm and a weight of 60 to 300 g in various varieties. Fruit shape varies from spherical to pear-shaped.

Guava fruits have a high nutritional value. They contain 5-12% sugars, organic matter, a lot of pectin, as well as iron, phosphorus, calcium; vitamin C - from 100 to 500 mg100 g, i.e. 2-10 times more than that of an orange. The fruits are fragrant, reminiscent of feijoa in aroma, they are consumed fresh and various processed products are prepared - jelly, marmalade, jam, juice, etc. The pulp of the fruit is white, pink or red in color and contains small seeds in diploid varieties.

Triploid varieties are seedless, but when pollinated with viable pollen, they form seeds. These varieties are low yielding.

Guava is a tropical and subtropical plant. Young trees are damaged even by light frosts, but mature plants are more resistant to low temperatures. In the tropics, it is cultivated up to a height of 1800 m above sea level. seas.

Many varieties have poor productivity in the tropics, but in the subtropical zone they bear fruit well, as they need low temperatures for laying and differentiating fruit buds. Guava develops well in areas with an annual rainfall of 1000-2500 mm, but is drought-resistant, which is facilitated by the deep placement of the root system (up to 4,5-5 m). It tolerates poor soil aeration well - in the rainy season, roots in the 0-30 cm horizon retain their absorption capacity, anaerobic conditions are created below. Guava is an unpretentious plant that grows on a variety of soils, often without fertilizer and irrigation, pH from 4,5 to 7,5, but the optimal pH is 5,0-6,0.

Varietal plantings of guava so far occupy small areas. This is due to the fact that during seed propagation, which dominates in most countries, there is a strong splitting of characters. Therefore, already in the first generation, most of the plants lose the characteristic properties of the parent variety. It was as a result of this that many varieties of guava were lost, for example, the Indian Allahabad safeda, which was considered one of the best in the world.

In India, where the guava is considered a common fruit crop, giving 5-5,5% of the total fruit production, the Safeda, Chittidor and Karela varieties are known. The fruits of these varieties are spherical with white flesh. Among the promising Indian varieties are known as Kharija, Lucknow-49, Krasnomyasy.

Of interest are the new varieties Nasik and Dharver with pear-shaped or elliptical fruits that have firm flesh when mature and are therefore suitable for storage and transportation. The state standard of India for guava has a list of the main varieties of Safeda, Lucknow-49, Red Meat and Chittidor.

Nowadays, various methods of vegetative propagation are increasingly being used by aerial layering, grafting by proximity and cuttings, budding, and green cuttings. However, their effectiveness varies significantly depending on climatic conditions and varietal characteristics. In general, the development of a simple and cost-effective method cannot be considered complete.

The planting pattern of guava in gardens ranges from 4 x 4 to 8 x 8 m. Once planted, the trees require little maintenance. Since the trees are prone to dense branches and have fragile wood, pruning to form a crown at a young age is desirable. Guava is pruned after fruiting, thickening, diseased and dry branches are cut out. In Madras (India), for example, after harvesting, fruiting shoots die off. Pruning improves the quality of the crop, the fruits become larger and ripen faster, and vegetative growth increases.

The guava fertilization system is not well developed. In a number of areas, symptoms of zinc deficiency were noted, yellow spots appear between the veins of the leaf blades, the leaves become smaller, the growth and fruiting of the trees stop. This is especially true in waterlogged areas. Double treatment of trees with zinc sulfate gives good results.

Guava begins to bear fruit in the 3rd year, and the productive period of the life of trees is 25-40 years. The fruits ripen within 5 months after flowering, they are harvested selectively as they ripen, when they turn yellow-green in color, but still firm. The average fruit yield is 25 kg per tree, but the best mature trees produce 200-250 kg each. In some orchards, the yield reaches 30-40 t / ha even during the period of entry into fruiting. In India, many orchards yield up to 35-40 t/ha.

The fruits are usually harvested when they are ripe, but with a fairly dense pulp, when the color of the skin becomes yellowish. If the fruits are left on the tree until fully ripe, some of them crumble to the ground and break, the other part is damaged by birds. Ripe fruits become soft and non-transportable. Therefore, more often the fruits are harvested unripe and left for several days in baskets for ripening.

Birds cause great damage to guava fruits; they damage not only ripening soft fruits, but also green ones. Fruit flies and other insects damage fruits during the rainy season, after which they become unusable. On waterlogged and alkaline soils, guava is often affected by wilt. With this disease, individual branches first die, then the whole tree. To avoid wilt, the right choice of soils for laying guava gardens is necessary.

Authors: Baranov V.D., Ustimenko G.V.

Guava, Psidium guajava. Recipes for use in traditional medicine and cosmetology

Ethnoscience:

• Treatment for diarrhea: to prepare a decoction for diarrhea, you need to take a few fresh guava leaves, pour 1 glass of boiling water and leave for 15-20 minutes. Then the infusion should be filtered and drunk 1/4 cup 3-4 times a day until complete recovery.
• Cough treatment: for the treatment of cough, you need to take a few fresh guava leaves, pour 2 cups of boiling water and leave for 30-40 minutes. Then the infusion should be filtered and drunk 1/4 cup 3-4 times a day.
• Treatment of wounds and ulcers: to treat wounds and ulcers, you need to prepare a paste of ripe guava fruits by mashing them in a mortar or blender. The resulting paste should be applied to the affected areas of the skin and left for several hours, then rinse with warm water.
• Strengthening immunity: To strengthen the immune system, you can drink tea from fresh guava leaves. To do this, pour 1 tablespoon of fresh guava leaves with a glass of boiling water and leave for 5-10 minutes. Then the infusion should be filtered and drunk throughout the day.
• Headache treatment: Guava oil can be used to treat headaches. To do this, you need to mash a few ripe guava fruits and squeeze out the oil. The resulting oil should be applied to the temples and massaged for 5-10 minutes.

Cosmetology:

• Purifying face mask: Mix 1 tablespoon puréed ripe guava fruit with 1 teaspoon honey and 1 teaspoon oatmeal. Apply the resulting mixture on your face and leave for 15-20 minutes, then rinse with warm water.
• Moisturizing Facial Toner: pour a few fresh guava leaves in a glass of boiling water and infuse for 15-20 minutes. Then the infusion must be filtered and left to cool. The resulting tonic can be wiped on the face after cleansing.
• Hand cream: Mix 1 tablespoon pureed ripe guava fruit with 1 tablespoon shea butter and 1 teaspoon honey. Apply the resulting mixture on your hands and massage until completely absorbed.
• Hair Mask: Mix 1 tablespoon pureed ripe guava fruit with 1 tablespoon coconut oil and 1 teaspoon honey. Apply the resulting mixture to your hair and leave for 30 minutes, then rinse with warm water and shampoo.

Attention! Before use, consult with a specialist!

Guava, Psidium guajava. Tips for growing, harvesting and storing

Guava (Psidium guajava) is a popular fruit tree found in tropical and subtropical regions around the world. Its fruits contain many nutrients and are used in cooking and medicine.

Tips for growing, harvesting and storing guava:

Cultivation:

• Soil Selection: Guava prefers fertile, well-drained soils. It can grow in a variety of soil types, including sandy and clay soils, but light soil with a pH around 6-7 is preferred.
• Light: Guava grows best in full sun. It requires full sunlight for good growth and fruiting. Make sure the tree gets at least 6-8 hours of bright sun per day.
• Planting distance and depth: The distance between guava trees depends on their variety and size. It is generally recommended to leave approximately 4-6 meters between trees. The planting depth should be such that the root neck (the place where the trunk goes into the roots) is at the level of the soil.
• Growing: Guava can be grown from seeds or cuttings. If you choose to grow from seed, place them in seed soil about 1-2 cm deep. Water regularly to keep the soil moist until germination. If you are using cuttings, select mature branches and place them in the substrate, keeping it moist until rooting.
• Care: Water your guava regularly, especially during dry periods. Feed the plant with an organic or all-purpose fertilizer according to the manufacturer's recommendations. Keep the area around the plant free of weeds and mulch to keep moisture in the soil. Prune the plant to form a crown and remove damaged or diseased branches.

Workpiece:

• Guava is harvested after the fruits are ripe and have a characteristic aroma. They must be thoroughly cleaned of pulp and seeds.
• Peeled fruits can be packed in boxes or containers and stored in a cool and dry place until use.
• Guava can be used to make jams, preserves, juices and other products.

Storage:

• Guava should be stored in a cool and dry place, protected from sunlight and moisture.
• Ripe guava fruits can be stored at room temperature for several days, and if stored in the refrigerator, up to 2 weeks.

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