"Guava" is a domestically produced fruit that can be tasted all year round and is affordable. The main species of guava in Taiwan is "Pearl". It is not only shiny and green skin, but the flesh also white crispy and rich in various nutrients. However, due to the rapid growth of fruit in summer, the quality is unstable. Taichung District Agricultural Research and Extension Station (農委會台中區農業改良場) assists farmers through the cultivation and management techniques to produce high-quality fruits such as microbial preparations.
Guava fruit is rich in vitamin C, minerals and dietary fiber, especially vitamin C content is the crown of fresh fruit. According to Zhong Xing University, the vitamin C content of guava is 31.7 times that of apples and 4.8 times that of kiwifruit. The total phenolic compounds and antioxidant capacity are also superior to apples and kiwis.
In addition, in Changhua, there are farmers who choose to plant varieties of guava such as watermelon guava (Green skin and red flesh). The red flesh is rich in carotenoids and lycopene nutrients.
Taichung District Agricultural Research and Extension Station shared that, trimming and batching to retain fruit, can extend the production period, maintain the tree, and stabilize the quality of fruit.
In addition, using proper of the TCT768 to inoculate the compost preparation produced by the mushroom fungus, can reduce the impact of nodule nematodes, improve the production quality of guava fruit, and make the nutrients complete.
After harvesting the fruit, it should avoid direct sunlight, maintain a cool and ventilated environment to effectively maintain the freshness of guava and avoid nutrient loss.
