Morphological characterisation of guava based on fruit traits in Taita Taveta County of Kenya

Abstract

Guava (Psidium guajava) is a minor fruit in Kenya. The fruit exists in various flesh colours. There is, however, limited information on the influence of flesh colour on guava fruit morphological characteristics. Such information would be vital for processing of the fruit into various products and also form a basis for future breeding programmes. The objective of this study was to investigate the effect of guava fruit flesh colour on fruit morphological characteristics. The study was conducted in three sub-counties, which are situated in different agro ecological zones; Wundanyi (Upper midland zone), Mwatate (Lower midland) and Voi (Inner lowland) in Taita Taveta County of Kenya. The various flesh colours domesticated include; red fleshed, white fleshed, pink fleshed and strawberry guava. Majority of the fruits sampled in Wundanyi were white fleshed (20%); while those sampled in Mwatate were red fleshed (29%). Strawberry guava recorded the least (3%). Strawberry guava differed significantly from white, pink and red fleshed in Mwatate and Voi regions recording the lowest values in fruit width, length, weight, endocarp thickness, pericarp thickness and number of seeds. Highest fruit weight was recorded by pink fleshed fruit (84.5 g) from Mwatate region; while the lowest 3.8 g was recorded by strawberry guava from Voi region. These variations are essential for future guava improvement programmes, targeting fruits for fresh consumption and industrial processing as well. Overall, red fleshed guava is fleshier and less seeded compared to the white and pink fleshed guavas thus more suitable for consumption both as a fresh fruit and making processed products.