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Improvement of Banana Through Selection and Its Technology

M. AZIZUL HAQUE
Department of Horticulture, BAU, Mymensingh

Abstract/ Executive Summary:

The dose and method of Mustard 0il Cake (MOC) application in banana had positive effect on the yield. Highest dose of I kg MOC in pit produced maximum yield. Entire dose of MOC In pit rather than splitted dose in pit and field showed better result. Physico-chemical changes during ripening and storage of Amritasagar, Sabri, Champa and Japkathali bananas were studied and compared. There was significant increase in pulp to peel ratio, and in the contents of moisture, titrable acid total sugar, reducing sugar and soluble solid in all the varieties. Dry matter and starch content of the pulp and weight of the fingers decreased during ripening. Vitamin C content of the varieties except Amritasagar registered a significant decrease during ripening.

Keywords: Improvement, Banana,Technology

Location: BAU, Mymensingh

Start Date:

End Date:

Program Area: Variety and Species

Commodity: Banana

Objectives:

To study the improvement of banana through selection and its technology

Methodology:

Experiment No.1. Effect of dose and application method of Mustard Oil Cake on the growth, yield and quality of banana. There were seven treatments in the experiment which are as follows: T_l_-No MOC (Mustard Oil Cake) T₂-500g MOC in field T₃-500g MOC in pit T₄.-250g MOC in field+250g MOC in pit T!)-1000g MOC in fieid T ₆-1000g MOC in pit T₇-500g MOC in field+500g MOC in pit The experiment was laid out under randomised block design with three replications. The unit plot was 6 x 6m and the plants were spaced 2 x 2m. The soil of the experimental plot was silty loam, having a pH of 6.6. Fertilizar application and different cultural practices were d one in the experimental plot as per recommendation of Haque (1983). Banana suckers of Amritasagar variety were planted in October, 1988. The observation on the cumulative number of leaves, plant height and girth were recorded. The height and girth of plants were measured according to the method followed by Haque (1985). Experiment No.2. Phvstsco-chemical changes during ripening of some local Bunches of 4 varieties of banana namely, Amritasagar, Sabri, Champa, Japkathali were collected from Banana' Research Project. The studies were carried out mostly in the Department of Biochemistry, Bangladesh Agricultural University. Fully mature banana bunches were harvested and kept at ambient temperature. Corresponding to the changes in color, the whole period from harvesting to the onset of senescence of banana was divided into six stages. They were defined according to the color of the skin as. follows: S-1 Fingers mature green at harvest S-2 Green with trace of yellow S-3 Medium ripe with half yellow skin S-4 Yellow, only tip green S-5 Entire skin yellow S-6 Half of the skin black Physical and chemical parameters wer« studied in each of these stages. For studying weight change, weight of separately kept bananas from each bunch were recorded at all the stages, Pulp to peel ratio was determined by weighing pulps and peels of several bananas. Total soluble solid '~ was. determined by refractrometer method as described by Ranganna (1979). Sugars, starch titratable acidity were- also determined in methods described by Ranganna (1979). Moisture and dry matter % were determined by oven drying banana pulp (at 80⁰c) to constant weight. The experiment was carried out as factorial experiment in Randomized Block Design. Varieties served as one factor and stages of ripening another three bunches from each variety were studied. Each bunch was considered a block.

Source of Information: Proc. BAU Res. Progress 1990: 48-51

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The dose and method of Mustard 0il Cake (MOC) application in banana had positive effect on the yield. Highest dose of I kg MOC in pit produced maximum yield. Entire dose of MOC In pit rather than splitted dose in pit and field showed better result. Physico-chemical changes during ripening and storage of Amritasagar, Sabri, Champa and Japkathali bananas were studied and compared. There was significant increase in pulp to peel ratio, and in the contents of moisture, titrable acid total sugar, reducing sugar and soluble solid in all the varieties. Dry matter and starch content of the pulp and weight of the fingers decreased during ripening. Vitamin C content of the varieties except Amritasagar registered a significant decrease during ripening.

Knowledge Management: Report/Proceedings