Research demonstrates improved fruit quality and reduced flower drop in guava using specific growth regulators, highlighting the potential of de-blossoming.
Guava (Psidium guajava L.) de-blossoming, a horticultural practice, is employed to manipulate guava's flowering and fruiting cycle (Psidium guajava) for off- season production. Current research evaluated the effects of summer flower drop of guava fruit quality with different levels of concentration i.e. urea @ 15 % and 20 % (both with and without holding water respectively), similarly naphthalene acetic acid (NAA) @ 1000ppm and 1500 ppm (both with and without holding water respectively) and similarly urea 15% - NAA (both with and without holding water respectively) in fruit experimental site of Horticultural research institute, Faisalabad, Punjab, Pakistan. T8 showed a good average of flowering with the least flower drop (8.62%), while T4 showed the maximum number of flowers with the highest flower drop ratio (54.13%). T8 resulted in maximum fruit size (55.79 mm), as compared to other treatments. T6 resulted in maximum TSS (11.0 ˚Brix) from harvest. T1 resulted in maximum sugars (4.62%). T8 resulted in maximum acidity (0.55 %) from all treatments. Overall, T8 was considered as recommended treatment for off-season production of guava with good average yield and high quality. The practice also improves fruit size, sugar content, and acidity. These findings suggest that de-blossoming can be a valuable tool for guava growers to extend the production season and capitalize on high market demand during summer. Collected data from current research will be analysed with ‘Analysis of Variance’ under ‘Randomized Complete Block Design’ and ‘Least Significant Difference’ test (P≤ 0.05).
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Aslam et al. (2025) studied this question.