Guava Guava In the seventeenth century, guava was introduced to the mainland from Annan. Because the fruit has a pomegranate shape and was introduced from southern China, it was called guava. Guava can be eaten fresh, dried, made into wine, and even used for medicinal purposes. It has high nutritional value. Alias: Bazi, Guava, Naba, Shiba Calories: 39.5 calories/100 grams Nutritional content: Contains a large amount of vitamin C, fifty times that of apples. Contains minerals and fiber. Main production season: Autumn Main production areas: central and southern China and Yilan. Guava leaves and fruits are very effective in treating symptoms such as acute and chronic enteritis, dysentery, and indigestion in children. Guava leaves can be used externally to treat bruises, sprains, and traumatic bleeding. Carbuncle does not heal for a long time. When purchasing, choose fruits with lighter skin color and with the remaining calyx on the top of the fruit drawn inward, indicating better maturity. Can be placed directly in the refrigerator. The shelf life depends on the maturity of the harvest. It can be stored for about three to seven days, but it softens easily. People with constipation or those with strong anger should not eat it. Guava is also called Bazi and Naba. It is native to tropical America and was cultivated in temperate and subtropical areas of my country 200 years ago. Guavas bloom and bear fruit all year round and have very strict requirements on moisture. To ensure the quality of the fruit, the orchard should be kept moist throughout the year. When the land accumulates water, the leaves turn yellow, growth is slow, and in severe cases, root rot occurs. When there is insufficient water, the leaf color turns yellow to red, the leaf shape becomes smaller, the fruit cannot bloom normally, and the fruit becomes smaller, thinner, and rougher in texture. After planting, the main trunk is usually cut off about 40 centimeters above the ground, leaving 4 to 8 side branches to form the main branch. When the main branch grows to 60 to 80 centimeters, pull the branches to a 45-degree angle to encourage new branches to sprout, bud, bloom and bear fruit. Generally, only one fruit is left on each fruit-bearing branch. When 6 to 8 pairs of leaves are formed, topping is done to facilitate the full growth of the fruit. In order to adjust the production period, sometimes the method of knocking off flower buds and delaying fruit bearing is used to promote fruit bearing in all seasons. In order to make the crown branches evenly distributed, overly dense, weak branches, insect branches and leggy branches should be cut off to make the branches stronger and fuller.