Pink Guava is a tropical fruit known for its sweet aroma, vibrant pink flesh, and rich nutritional value. It is high in vitamin C, dietary fiber, and antioxidants, making it ideal for fresh consumption and processing into juices, jams, and purees.
Key features: Sweet-tart flavor, pink flesh, high vitamin C content, and wide culinary uses.
AntioxidantsCarotenoids, polyphenolsContribute to color and health benefits
Pink-fleshed guava varieties include internationally known types such as ‘Red Malaysian’, ‘Ruby’, and several locally developed cultivars selected for flesh color, flavor, and shelf life. Uses span fresh fruit markets, fresh-cut packs, processing into puree, juice, jams, nectars, and value-added products like guava paste and frozen pulps.
Quality factors for fresh markets include flesh color uniformity, sweetness (Brix), absence of internal browning or overripeness, size, and freedom from pests and cosmetic defects. For export, stricter standards apply: precise maturity stage, phytosanitary certification, absence of quarantine pests, and correct packing (ventilated cartons, cushioning) with clear traceability records.
Major pests include fruit flies (e.g., Bactrocera spp.), guava moths, and sap-sucking insects. Diseases include anthracnose, wilt, and bacterial blight in some regions. Integrated pest management (IPM) combining monitoring, baiting, sanitation, and selective pesticide use helps maintain crop health and marketable yields.
| Variety / Type | Flesh Color | Main Use | Key Trait |
|---|---|---|---|
| Red Malaysian | Deep pink | Fresh market, processing | Strong aroma, high Brix |
| Ruby / Ruby Supreme | Bright pink | Fresh-cut, retail packs | Good shelf life, attractive color |
| Arka Sahan | Pink | Juice, puree | High pulp yield |
| Local heirloom cultivars | Light–deep pink | Specialty markets | Unique flavor profiles |
Pink guava is ideal for juicing and pureeing due to its aromatic flesh and color. Processing options include aseptic puree, frozen pulp, clarified juice, jams, jellies, and concentrated pastes. Color-stable, high-Brix cultivars are preferred for premium products to reduce need for added sugars and color adjustments.
At 7–10 °C and high humidity (85–90%), harvested mature-green guavas may last 2–3 weeks with careful handling. Tree-ripe fruit for local sale typically keeps 5–8 days under refrigeration. Controlled-atmosphere technology can extend shelf life but is less commonly used for guava due to cost.
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