Guava: The relationship between the productive aspects, the quality of the fruits and its health benefits
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2017-01-01
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The culture of guava is widely cultivated in tropical regions, where the soil acidity and low nitrogen, phosphorus, and potassium contents are the major limiting factors for crop production. Guava is also cultivated in iron-deficient subtropical regions. Proper cultural management increases fruit production and quality. In this context, the objective of this review is to provide the appropriate measures for sustainable crop management of guava and discuss its benefits to human health. The use of genetically improved guava cultivars associated with the appropriate plant nutrition management decreases the use of pesticides, ensuring greater sustainability in the guava production system. Fertilization optimized guava is dependent on the development stage of the guava plants, soil and leaf analysis results, and production expectations, which might vary with the application of fertilizers in the soil, either in the solid form or through fertigation. Additionally, supplementary fertilization, especially foliar nutrition, might be required as a source of micronutrients. In soil fertilization, the sustainable use of agro-industrial wastes, such as ash biomass, steel slag and guava fruit pulp have shown promising results. The cultivation of guava with balanced nutrition induces high fruit productivity and quality, with higher post-harvest life and nutritional benefits to human health. Guava contains important antioxidant compounds, which prevent the potential degradation of organic compounds such as amino acids, lipids, fatty acids, and DNA bases, thus preventing the loss of cell integrity due to the formation of lesions. The most important antioxidants present in guava are ascorbic acid (vitamin C), and carotenoids such as lycopene. Moreover, studies have indicated the efficiency of guava in its anti-diabetic, antibacterial and antispasmodic functions. Guava is considered an excellent source of nutrients (calcium, phosphorus, and potassium), which assist in important functions such as the activation of enzymes and development and hardening of bone tissues among others. Furthemore, it acts as a source of vitamin A and B complex, which increase the resistance to virus and prevents the risk of heart attack, stroke, and breast, prostate, and uterus cancers.
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Guava: Cultivation, Antioxidant Properties and Health Benefits, p. 1-16.