A Study on the Morphological and Physicochemical Characteristics of Five Cooking Bananas

Abstract

The objective of the present study conducted during July 2006 to July 2008 seasons was to evaluate five varieties of cooking bananas under calcareous soil and irrigation conditions. The number of suckers per mat, height at flowering, cycling time, bunch number and weight, productivity index (PIX), Brix and color were determined. Mean total fruits were highly significantly different for Bom, Pelipita and Blue Torres with 107, 63 and 51 total fruits, respectively. Mean total number of hands per bunch was highly significant for Bom (8.30) followed by Pelipita (6.0). Gypungusi and Cacambou demonstrated the lowest number of hands with 4.5 and 4.2, respectively. Pelipita, Cacambou and Blue Torres had the highest brix levels with 14.65, 12.72 and 12.57, respectively. Results obtained demonstrate that the color of skin can be objectively measured by the use of a colorimeter. The susceptibility of the varieties to yellow or black Sigatoka, caused by Mycosphaerella sp., was also evaluated. External (visual) evaluation of disease graveness was made three times during the experiment. A skewed scale of 1-5 where, 1 = vigorous and 5 = dead was used. Results showed that all the varieties have resistance/tolerance to Sigatoka and should be considered for production in areas affected by this disease. All cultivars but Blue Torres Island, produced reasonable to high yields of good to exceptional fruit, hence are recommended for use in tropical/subtropical areas with a dry season and limestone soils.