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Viewed 864 times 3. Choose a clean guava and free of black or brown spots. The cherry guava has a narrow window in which it is ripe enough to eat but not over-ripe. Guava diseases are among the most important factors in guava production or farming, which cause a major loss in guava fruit yield and vigor. The hairs are actually green on the tree, and they turn red a few days after being picked. As we mentioned above, ripe guava is a yellow guava. It could be that they don't have quite enough sun or heat to finish ripening. The most common diseases of guava causal organisms are species of fungi and bacteria. I am from India and I see that young guava fruits have dark black/brown spots on them. If you notice rusty or brown spots that emerge during humid weather, it can be a variety of parasitic algae infecting your guava. Inside, the fruit has an off-white (or maybe pinkish) color and tastes like grapes. If you buy from the fruit market, press it gently, if you feel your finger coming in, it’s a ripe and tasty for eating. The inside of the fruit is a similar consistency and taste of chocolate pudding. This spot can be a sign that the guava is bad on the inside. Be aware that cooking guavas destroys their vitamin C content. 1 plant is showing good growth and new leaves can be seen on it. Instead of growing, it's leaves are bending down and turning brown. Algal leaf and fruit spot (Cephaleuros virescens Kuntze) Disease symptoms: Alga infects immature guava leaves during early spring flush. 3. I grow them at my home. Cooked pulp can be used in ice cream, cakes and drinks. They often spoil the look of salads and fruit arrangements. Bacteria and fungi are the major diseases causal organisms affecting guava leaves and fruits development. Other plant is not growing. The fruit are green on the tree and about the size of an apple. Active 2 years, 9 months ago. Mark the date on a calendar when flowers appear during the spring. Fruits are a delicious and healthy snack but they turn brown as we slice them and brown fruits are not appealing at all. They can be stewed or added to fruit pie with apples and berries, and are perfect to turn into chutney, jam or sauces. The unpeeled rambutan fruit skin is red (like lychee), but the rambutan is also covered in distinct red, spiny hairs. Minute, shallow brown velvety lesions appear on leaves specialy on leaf tips, margins or areas near the mid vein and as the disease progresses, the lesions enlarge to … This happens when it is turning from green to red but is not completely red yet. When they ripen, they shrivel and turn a brown color. People often wonder why their fruit tree has dropped or shed fruit before they get a chance to ripen! 2. Why did my guava turn brown? See guava color. But you can easily prevent this by doing the following.

1. I have attached photos of the fruits. When fruit slices like apple, pear and guava are exposed to air, they turn brown within few minutes due to oxidation process. I purchased 2 Guava plants from a local nursery 2 month back and planted it in rainy season. What causes dark brown spots on guava fruit? If your fruit never turns red but goes straight to brown, there may be another problem going on. While algal leaf spot is relatively harmless to both plant and fruit, severe infections can reduce vigor, decreasing the energy the plant has to put into developing guava fruits. Ask Question Asked 2 years, 9 months ago. The fruit can be eaten raw and is often used as a chocolate substitute, or can be eaten with some orange juice and brandy. Check for ripeness 5 1/2 to 7 months after the date during fall. Yes, guava can be cooked, and this can be a good way to use up fruit that is overripe and a little old. 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