Guava: The relationship between the productive aspects, the quality of the fruits and its health benefits

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dc.contributor.authorde Mello Prado, Renato [UNESP]
dc.contributor.authorde Souza Junior, Jonas Pereira [UNESP]
dc.contributor.authorda Silva Júnior, Gabriel Barbosa
dc.contributor.authorLucena Cavalcante, Ítalo Herbert
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionFederal University of Piauí
dc.contributor.institutionFederal University of São Francisco Valley
dc.date.accessioned2018-12-11T16:47:38Z
dc.date.available2018-12-11T16:47:38Z
dc.date.issued2017-01-01
dc.description.abstractThe 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.en
dc.description.affiliationDepartment of Soils and Fertilizers UNESP - Univ Estadual Paulista
dc.description.affiliationDepartment of Plant Production Research Center of Agricultural Sciences Federal University of Piauí
dc.description.affiliationCollegiate of Agricultural Engineering Federal University of São Francisco Valley, Campus of Agricultural Sciences
dc.description.affiliationUnespDepartment of Soils and Fertilizers UNESP - Univ Estadual Paulista
dc.format.extent1-16
dc.identifier.citationGuava: Cultivation, Antioxidant Properties and Health Benefits, p. 1-16.
dc.identifier.scopus2-s2.0-85020147372
dc.identifier.urihttp://hdl.handle.net/11449/169799
dc.language.isoeng
dc.relation.ispartofGuava: Cultivation, Antioxidant Properties and Health Benefits
dc.rights.accessRightsAcesso restrito
dc.sourceScopus
dc.subjectDisease prevention
dc.subjectNutrients and vitamins
dc.subjectPsidium guajava
dc.subjectQuality of fruits
dc.subjectQuality of life
dc.titleGuava: The relationship between the productive aspects, the quality of the fruits and its health benefitsen
dc.typeCapítulo de livro

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