GUAVAS SET TO BECOME CRUNCHIER, COURTESY CISH
LUCKNOW: With the Central Institute for Subtropical Horticulture (CISH) set to make ‘genetical changes’ in the existing varieties of guavas, the fruit is likely to become crunchier, with a longer shelf life.
The idea to make changes in the regular variety of guavas cropped up a couple of weeks back after guavas from Thailand hit the Indian market, said CISH officials.
“Guavas from Thailand are now available in the market. These guavas not so good in taste but have a longer shelf life and more crunchiness. After the demand for crunchy guava increased we started the breeding of the fruit to make it as per the demand,” said Shailendra Rajan, director, CISH.
Rajan said being a premier institute, CISH had so far developed several varieties of guava plants and millions of saplings had been planted by farmers in different parts of the country. Of the many, Lalit, Shweta and Dhawal were a few varieties that the institute had developed as per the consumer and processing industry demand. “However, as per present demand for crispy guavas, we have started the breeding process of the existing variety under hybridization programme to make it at par with Thai guavas in terms of crunchiness and at the same time maintains its original sweetness,” said Rajan.
He said Thai guavas were less sweet compared to indian varieties and this led to the myth that these imported guavas were sugar-free and safe for a diabetic persons, which was incorrect.
“It is because of this myth that the Thai guavas are sold at a very high price of Rs150 to 200 a kg in metro cities. However, once we are ready with the new variety of Indian guava, people can relish crisp guavas at a very low price,” he said.
He said it was too early to comment on when the new variety would hit the market. It may take a year or so.
He also said that the new variety of guavas would have a longer shelf life of 8 to 10 days against the existing shelf life (of Indian variety of guava) of 2 to 3 days. The new variety would be high in vitamin C and digestible fibers beneficial for diabetic people, he added.