Banana Varieties Research Articles

Ethnobotany of local banana (Musa spp.) variety Loka Pere in West Sulawesi, Indonesia

Abstract. Fettig JS, Prayogo C, Sirappa MP, Sukiman, Burhanuddin, Sultan, Kurniawan S. 2023. Ethnobotany of the local banana (Musa spp.) variety Loka Pere in West Sulawesi, Indonesia. Biodiversitas 24: 6472-6483. Compared to modern crop varieties, many farmers’ varieties are nutrient dense, stress tolerant, disease resistant and suited to local conditions. It is thought that increased utilization of farmers’ varieties in agrifood systems can improve rural livelihoods. One underutilized farmers’ variety is Loka Pere, a local banana (Musa spp.) in Majene District, West Sulawesi. The purpose of this research was to study ethnobotany of Loka Pere to develop its knowledge base regarding cultural importance, management and local perception of its potential, spatial dynamics and production constraints. Ethnobotany data was collected in the villages Adolang, Adolang Dhua, and Betteng through participatory observation, open-ended conversations, semi-structured interviews, and surveys. Descriptive, qualitative data was recorded alongside total use value and relative frequency of citation for its characteristic traits, ideal growth conditions, and limitations to production. Surveys included ranking and scaled perception questions. Loka Pere is an endemic farmers’ variety originating from the study area and may be locally adapted. It has a strong link to the local community’s identity - often called Manurung Adolang, or the “icon of Adolang” - and is the preferred banana of locals. It has unique phenotypic characteristics and uses, including use as a traditional fertility medicine. After approaching disappearance, local conservation projects and growing desire to utilize the resource led to its reintroduction to production systems. Respondents agreed they would benefit from its increased utilization, including development of processed products. Farmers described ideal conditions and processes for Loka Pere cultivation. It is often grown intercropped or in agroforestry systems. Limitations to production include wild boar, climate, and value chain. Loka Pere appears to be a farmers’ variety with high potential for regional development. Strengthening traditional knowledge related to its cultivation and use can aid in its reintegration into agrifood systems.

Bioactive Compounds in Barangan Banana Peel (Musa acuminata Colla.) as an Alternative for Antibacterial Drug Development

Barangan banana (Musa acuminata Colla.) is one of the banana varieties which is often found in Indonesia and is widely consumed so that banana peels become organic waste and need to be processed further. The novelty of this research is to prove the antibacterial activity of the ethanol extract contained in banana peels on the Pseudomonas aeruginosa bacteria which is supported by the GCMS instrument to show the active compounds contained which can be used in the development of anti-bacterial drugs. Pseudomonas aeruginosa is an opportunistic pathogen that is widespread and inhabits the homeland and environments in contact with humans and animals. These bacteria can attack infections of the skin, blood, lungs and digestive tract. The ethanol extract was tested against Pseudomonas aeruginosa using the agar well diffusion method. the compounds contained in the samples were analyzed using Phytochemical Test obtained alkaloids, flavonoid, terpenoids, steroids, saponins and tannins were obtained. There are six active compounds: Palmitinic acid (C16H32O2), Cyclopentanol acetate (C7H12O2), 1-(2-Thienyl) Ethanone oxime (C6H7NOS), 2-Furancarboxaldehyde (C5H4O2), 4H-Pyran-4-one, 2,3-dihydro-3,5-dihydroxy-6-methyl- (C6H8O4), and 2(3H)-Furanone, 5-methyl- (C5H6O2) with percent area respectively : 3,49, 12,60, 26,46, 20,85, 3,82, and 2,98 %. Antibacterial activity with inhibition zone diameters at concentrations of 100, 50, 25, and 12.5 mg/ml were 12.80, 10.70, 5.00 and 2.00 mm, respectively. This work will advance the development of antimicrobial drugs.

Elucidation of techno-functional, structural and rheological characteristics of pectin extracted from the peel of different banana (Musa. spp) varieties

Pectin is a polysaccharide mainly used in food processing industries as an emulsifier, thickener, stabilizer and in pharmaceuticals as an excipient, wall material and bio adhesive for improving delivery and efficiency. Raising demand for pectin, pushes to explore unconventional plant-based sources for the extraction of pectin. This work is aimed to explore the possibility of extracting pectin from the peel of banana varieties and to decipher the chemical and techno-functional properties. Among the varieties, Nendran, a plantain banana recorded higher pectin recovery (23.42 %), swelling power (23.10 gg−1), anhydrouronic acid (AUA) content (72.86 %) and emulsifying activity (46.19 %). Pectin from the banana peels exhibited the equivalent weight (g/mol) ranging from 943.40 (var. Bhimkol) to 1282.05 (var. Nendran). Morphological observations revealed that the extracted pectin has fragments with uneven sizes and inter-particle voids in the structure. Banana pectin behaved similar to commercial pectin in terms of rheological, textural and structural profiles. HPLC analysis and NMR spectra confirmed the dominance of galacturonic acid in the banana peel pectins. The study unveiled and opened up the avenues of utilizing banana peel as a complementary biomass for the extraction of pectin which could be used in different industrial applications.

Determining the Concentration Rates of Gibberellic Acid (GA3) as Ripening Inhibitor of Lakatan Banana (Musa acuminata AAA Group)

Lakatan (Musa acuminata AAA Group) is one of the most essential banana variety commodities in the Philippines as a tropical country. This present study was conducted to determine and investigate the effects of (GA3) Gibberellic Acid in different concentration rates as post-harvest treatments on the shelf life and quality of bananas like physiological weight, peel color, and its pulp-to-peel ratio to determine which of treatments can prolong the shelf life of the banana; and to evaluate the most effective rates of GA3 that have the highest efficacy against the rapid ripening activity of ‘Lakatan’ banana variety as well as banana sample are soaked into the different concentration of treatment with the duration of five minutes then air dried for ten minutes and put into a polyethylene plastic cellophane which was open with cardboard boxes in each replication and placed under room temperature. This study was arranged in a Completely Randomized Design (CRD) with five treatments and replicated three times. The treatments were: where T1 – is a control which contains 1000 ml pure distilled water, T2 -consists of 100 ml GA3 mixed with 900 ml water, T3 -comprised of 200 ml GA3 mixed with 800 ml water, T4 – consists of 300 ml GA3 mixed with 700 ml water and T5 – contained 400 ml GA3 mixed with 600 ml water. This design was utilized to show the results intended for this study. Results of the study revealed highly significant differences among using different concentration rates of plant growth hormones GA3 as post-harvest treatments like cumulative physiological loss in weight, shelf life, peel color index, pulp peel ratio, No. Of days that the samples start to ripen, no. of ripe fingers, no. of unripe fingers, no. of days that all the models are fully unripe, and no of days that the pieces are fully ripened. Keywords: plant growth hormones, ripening, Lakatan, Musa, postharvest, distilled water, gibberellic acid

Effectiveness of Integrated Management on Fusarium-Nematode wilt Complex Disease of Banana cv. Ney Poovan (AB): Insights from a Field Study

Banana (Musa spp.) belongs to the family Musaceae is the most important fruit crop in the world, serving as a staple food and source of income in many developing countries. There are several diseases recorded on Banana causing serious losses. Wilt complex disease caused by Fusarium oxysporum f. sp. cubense and Radopholus similis is considered as a serious threat Banana cultivation. A field experiment was conducted in a randomised complete block design with susceptible Banana variety Nay Poovan (AB) to manage the fungal-nematode wilt complex using treatments of bioagents, organic amendments and chemicals in individual as well as in integrated approach. The experiment results revealed that, Carbendazim (262.73 cm) treated plants had good plant height and it was on par with combined treatments. Among combination treatments, T11 (Neem cake + FYM +T. viride + + P. fluorescens +P. lilacinus + Carbofuran + stem injection of Carbendazim at 5,7,9 months) gave maximum plant height (118.00, 195.27 and 262.60 cm). The least plant height was recorded in control 89.60 cm, 140.00 cm and 188.00 cm at 90, 180 days after planting and at harvest respectively. The final population of R. similis in soil was lowest in T11 (Neem cake + FYM, T. viride+P. fluorescens+P. lilacinus + Carbofuran + stem injection of Carbendazim at 5,7,9 months) (6.33 /200 cc soil), followed by T6 (T. viride + P. lilacinus) (26.33 /200 cc soil), whereas control treatment has maximum (1382.00 /200 cc soil). Regarding wilt incidence, the plants treated with Neem cake + FYM, T. viride+P. fluorescens+P. lilacinus + Carbofuran + stem injection of Carbendazimat 5, 7, 9 months (T11) recorded less incidence (11.12%) as compared to the maximum wilt incidence of 88.89 per cent in control treatment. The next best treatment was T10 (Carbendazim 17.67 %). Individual application the maximum number of hands per bunch, bunch weight and total yield per hectare was recorded in T10(Carbendazim) 13.80, 12.75 kg and 45.75 t/ha), T2(P. Fluorescens) (9.67, 9.73 kg and 36.05 t/ha) and least was recorded in T9 (Carbofuron) (8.75, 8.25 kg and 32.50 t/ha) compare to control. Among the combined treatments, the maximum number of hands per bunch (19.75), bunch weight (16.80 kg) and total yield per hectare (26.33 t/ha) was recorded in treatment T11 (Neem cake + FYM, T. viride+P. fluorescens+P. lilacinus + Carbofuran + stem injection of Carbendazim at 5, 7, 9 months). The economic analysis revealed that, the T11 had recorded a maximum benefit cost ratio of 4.26 followed by T10 – Carbendazim (3.96) percent incidence and the least benefit cost ratio was recorded by control (1.23).

Effects of Various Indigenous Ripening Methods on Biochemical Characteristics of Banana Cv. Chenichampa

A study was conducted with objectives of how the native ripening technique affected the quality parameters of the Chenichampa variety of banana. The ripening techniques used during the period of experiment are as follows: T1 stands for ripening in a covered pit with smoke; T2 stands for ripening tomato fruit; T3 for ripening with paddy straw; T4 stands for ripening in a covered pit without smoke; T5 for ripening with calcium carbide; and T6, or naturally ripening at room temperature, which is the control. The outcome showed that, of all the ripening techniques, fruit ripened with ripe tomatoes maintained the lowest titratable acidity (0.23%), the maximum TSS (21.50%), and the reducing sugar (5.43%). Treatment T2 had the highest recorded moisture content (73.04%) and ash content (1.76%).

Infrared Laser-Based Selected Reaction Monitoring Mass Spectrometry Imaging of Banana (Musa spp.) Tissue—New Method for Detection and Spatial Localization of Metabolites in Food

In this study, for the first time, we present the application of an infrared (IR) laser ablation-remote-electrospray ionization (LARESI) platform coupled to a tandem mass spectrometer (MS/MS) operated in selected reaction monitoring (SRM) mode for targeted metabolite imaging in intact plant tissues. We examined the distribution of specific metabolites in two banana varieties: Red Dacca and Cavendish. To support MSI results, an extensive analysis of banana tissue extracts was conducted using ultra-high-performance liquid chromatography and ultra-high-resolution mass spectrometry (UHPLC-UHRMS). In the Cavendish banana, 12 metabolites were successfully identified, while Red Dacca bananas were found to contain 16 amino acids. The spatial distribution of some of these compounds found in bananas was presented for the first time. This approach eliminates the need for high vacuum conditions and the pretreatment of biological materials, making it an efficient and promising tool for studying metabolites in plant tissues.

Transcriptomic and metabolomic differences between banana varieties which are resistant or susceptible to Fusarium wilt.

Fusarium wilt, caused by Fusarium oxysporum f. sp. cubense race 4 (Foc4), is the most lethal disease of bananas in Asia. To better understand the defense response of banana to Fusarium wilt, the transcriptome and metabolome profiles of the roots from resistant and susceptible bananas inoculated with Foc4 were compared. After Foc4 inoculation, there were 172 and 1,856 differentially expressed genes (DEGs) in the Foc4-susceptible variety (G1) and Foc4-resistant variety (G9), respectively. In addition, a total of 800 DEGs were identified between G1 and G9, which were mainly involved in the oxidation-reduction process, cell wall organization, phenylpropanoid biosynthesis, and lipid and nitrogen metabolism, especially the DEGs of Macma4_08_g22610, Macma4_11_g19760, and Macma4_03_g06480, encoding non-classical arabinogalactan protein; GDSL-like lipase; and peroxidase. In our study, G9 showed a stronger and earlier response to Foc4 than G1. As the results of metabolomics, lipids, phenylpropanoids and polyketides, organic acids, and derivatives played an important function in response to Fusarium wilt. More importantly, Macma4_11_g19760 might be one of the key genes that gave G9 more resistance to Foc4 by a lowered expression and negative regulation of lipid metabolism. This study illustrated the difference between the transcriptomic and metabolomic profiles of resistant and susceptible bananas. These results improved the current understanding of host-pathogen interactions and will contribute to the breeding of resistant banana plants.

Analysis of aroma characteristics and differences among three disease-resistant banana varieties based on electronic nose and HS-SPME-GC–MS

Analysis of aroma characteristics and differences among three disease-resistant banana varieties based on electronic nose and HS-SPME-GC–MS

Evaluation of Genetic Diversity and Phylogenetic Relationship among the Major Banana Varieties of North-Eastern India Using ISSR, IRAP, and SCoT markers

Evaluation of Genetic Diversity and Phylogenetic Relationship among the Major Banana Varieties of North-Eastern India Using ISSR, IRAP, and SCoT markers

DEVELOPMENT AND ACCEPTABILITY OF FLOUR FROM GREEN CAVENDISH BANANA (MUSA ACUMINATA CAVENDISH) AND ITS POTENTIAL PRODUCT

Green Cavendish banana is a variety of banana (Musa acuminata Cavendish) that is harvested while still unripe and green, commonly used for cooking or processing into various food products.This study aimed to develop bread made from green Cavendish banana (Musa acuminata Cavendish) flour as the raw material. Green Cavendish bananas, sourced from a banana plantation, underwent phytochemical analysis to assess antioxidant components, health benefits, and potential foaming properties. The study conducted a thorough nutritional analysis of banana flour, scrutinizing components such as oil, moisture, protein, phosphorus, magnesium, copper, potassium, and manganese through various methods. It also delved into the characteristics, bioactive elements, nutritional value, and sensory appeal of Green Cavendish Banana Flour and its derivative products. Notably, phytochemical analysis revealed the presence of beneficial compounds like flavonoids, phenols, condensed tannins, and saponins in Green Cavendish Bananas, implying potential health benefits and foaming properties. Moreover, the research furnished a detailed breakdown of the nutritional composition of Green Cavendish Banana Flour, incorporating vital information about its oil, protein, phosphorus, magnesium, copper, potassium, and manganese content, alongside the methods used for measurement. The study also elucidated the ingredients and processes involved in creating banana bread.Importantly, the sensory evaluation demonstrated the high overall acceptability of banana bread made from Green Cavendish Banana Flour, encompassing favorable responses to its appearance, aroma, texture, and taste. Collectively, these findings underscore the promising potential of Green Cavendish Banana products, both from a nutritional perspective and in terms of consumer preferences and sensory appeal. In conclusion, the study highlights the rich reserves of bioactive compounds and essential nutrients in Green Cavendish Banana and its derivative products. The phytochemical analysis emphasized these benefits, while the composition analysis illuminated their nutritional content. Additionally, the high acceptability of banana bread made from Green Cavendish Banana Flour underscores its role as a nutritious and delightful food choice.

Precision genetics tools for genetic improvement of banana.

Banana is an important food security crop for millions of people in the tropics but it faces challenges from diseases and pests. Traditional breeding methods have limitations, prompting the exploration of precision genetic tools like genetic modification and genome editing. Extensive efforts using transgenic approaches have been made to develop improved banana varieties with resistance to banana Xanthomonas wilt, Fusarium wilt, and nematodes. However, these efforts should be extended for other pests, diseases, and abiotic stresses. The commercialization of transgenic crops still faces continuous challenges with regulatory and public acceptance. Genome editing, particularly CRISPR/Cas, offers precise modifications to the banana genome and has been successfully applied in the improvement of banana. Targeting specific genes can contribute to the development of improved banana varieties with enhanced resistance to various biotic and abiotic constraints. This review discusses recent advances in banana improvement achieved through genetic modification and genome editing.

First report of Fusarium wilt of Cavendish bananas caused by Fusarium oxysporum f. sp. cubense Tropical Race 4 in the Grande Comoros Island.

Fusarium wilt of banana, caused by the soil-borne pathogen Fusarium oxysporum f. sp. cubense (Foc), is a major constraint to banana production worldwide (Viljoen et al., 2020). Currently, Cavendish bananas are severely affected by Foc Tropical Race 4 (TR4) globally. In Africa, Foc TR4 was first detected in northern Mozambique in 2013 (Viljoen et al., 2020), and has since been found on the island of Mayotte in the Mozambique Channel off the coast of southeastern Africa (Aguayo et al., 2021). In early 2023, severe leaf-yellowing and wilting of Cavendish banana plants was observed on Cavendish banana plants at several small holder farmer properties in Grande Comoros (Ngazidja) including in Ntsinimoipanga (-11,790054 S, 43°25'47,04384 E), Batou (-11,499716 S, 43°21'51,71976''E), Madjeweni (-11,8217 S , 43°16'41''E) and Mdé (-11°41'54'' S, 43°15'20''E). When the pseudostems of these plants were split open, a reddish-brown internal discoloration of the vascular tissue became apparent. Discolored strands of diseased plants were collected, and the causal agent identified using DNA-based techniques, vegetative compatibility group (VCG) analysis and pathogenicity testing. The samples were plated onto potato dextrose agar and single-spored and isolated from individual diseased plants identified as F. oxysporum based on cultural and morphological characteristics. These include the production of white fungal colonies with a purple center, infrequent production of macroconidia, but an abundance of microconidia on short monophialides, and terminal or intercalary chlamydospores (Leslie and Summerell, 2006). Foc TR4 was identified from seven isolates by conventional (Dita et al., 2010) and quantitative-PCR (Matthews et al., 2020), and with loop-mediated isothermal amplification (LAMP) (Ordóñez et al., 2021). All seven isolates were confirmed as members of the VCG 01213/16 complex when nit-1 mutants of the unknown Foc isolates were compatible with Nit-M mutants of the Foc VCG 01213 and VCG 01216 tester strains. Two isolates were then selected for pathogenicity testing, and 2-month-old tissue culture-derived Cavendish plants (cv. Williams) inoculated by using the method described by Ndayihanzamaso et al. (2022). After 4 weeks, the Foc TR4-inoculated plants produced wilting symptoms and internal rhizome discoloration typical of Fusarium wilt. Foc TR4 was reisolated from the inoculated plants and identified by qPCR (Matthews et al. 2020), thereby fulfilling Koch's postulates. These results provide scientific proof of the presence of Foc TR4 in a second island in the Comoros archipelago. Comprehensive surveys will be conducted in all three of the Comoros Islands to assess the presence and impact of Foc TR4 to implement containment strategies. Collaborative initiatives and coordinated actions among growers and other stakeholders are needed to prevent the spread of Foc TR4 to more Southwest Indian Ocean islands and countries on the East African coasts. The importance of banana for food security and livelihoods, and the unique genetic diversity of bananas found on the Comoros islands, requires the eradication and isolation of diseased bananas on the short term, and the screening of local banana varieties for Foc TR4 resistance on the longer term.

Comparison of Temporary Immersion Bioreactor (SETISTM) and Classical Solid Culture in Micropropagation of ‘Grand Naine’ (Musa spp.) Banana Cultivar

Banana is an important nutritional source for millions of people because it contains protein, carbohydrates, vitamins and minerals. Therefore, the need for banana production is increasing day by day. Various methods are being developed to meet this need. Among these methods, biotechnological applications are becoming more prevalent over time. In micropropagation of in vitro plantlets, which forms the basis of banana production and is one of the most important stages, the methods used and banana varieties must be selected correctly. Therefore, it is very important to decide which protocol is suitable for which variety. In TIBs, in vitro micropropagation and rooting were compared with solid culture by adjusting the frequency of immersion of in vitro plantlets into the nutrient medium and the contact time of nutrients to the plantlets in the immersion medium. It was determined that the TIB application was more successful than the solid medium experiment in many aspects, especially the micropropagation rate (4.20) and rooting rate (84%).

Comparative Analysis of Non cotton Cellulose Fiber Extracted from Banana variety

Comparative Analysis of Non cotton Cellulose Fiber Extracted from Banana variety

Formulation and Evaluation of Quality Characteristics of Complementary Food

Background: Banana (Genus Musa) cultivars have been farmed for a long time all over the world. Various parts of this plant have nutritional and therapeutic applications. According to research, various components of the banana can be used to cure ailments, such as diabetes, hypertension, cancer, ulcers, diarrhea, urolithiasis, Alzheimer's, and infections. Despite such vast knowledge about bananas, there is a lacuna in exploring the different varieties with their nutritional value and suitability. Objective: The present study was carried out to analyze the nutritional composition of different varieties of bananas and their consumption. Methods: Robusta, Rasakadali, and Red banana varieties were studied for their chemical and nutrient composition and wide consumption. Results: Among the observed varieties, Robusta was found to have high protein (1.99 ± 0.10), fat (0.18 ± 0.01), carbohydrates (78.76 ± 0.01), ash (1.23 ± 0.1), fiber (1.00 ± 0.10), and energy (316.81 ± 0.00) as compared to other varieties. Minerals like calcium (6.25 ± 0.77), manganese (0.81 ± 0.00), and iron (0.10 ± 0.00) were found to be slightly high in Robusta. Furthermore, sensory acceptability results revealed that the cakes prepared by Robusta had the highest acceptability scores. Conclusion: Robusta had better nutrient and chemical composition along with a good sensory profile compared to the other two varieties and thus preferred for cake preparation.

Proximate composition and nutritional analysis of selected bananas cultivated in Hainan, China

Fenjiao, Dajiao, Red banana, and Haigongjiao are four selected banana varieties cultivated in Hainan, China. However, there is still no overall study comparing their nutritional properties. Our aim was to investigate their proximate composition, vitamin C and B6, amino acids, minerals, and bioactive compounds while evaluating the influence of banana variety and cultivation site on these parameters. Results indicated that Haigongjiao (Chengmai) had the highest level of soluble sugar, protein, and vitamin C. Ten essential amino acids were present in all varieties. The ratio of essential to total and non-essential amino acids in Red banana and Haigongjiao (Chengmai) met the World Health Organization’s criteria for ideal proteins. Twenty minerals were tested, K and Mg were the most abundant macro-elements in all samples with no harmful minerals. Red banana (Baoting) and (Waning) contained the highest Zn and Mn levels, respectively, while Red banana (Baoting) possessed the highest flavonoid, rutin, β-carotene, and 5-HT content. These findings suggested that Red banana and Haigongjiao possess a better nutritional profile. Variance partitioning analysis indicated that the physicochemical properties and vitamin content were more affected by banana variety than plantation site, while free amino acids, minerals, and bioactive compounds content were more affected by plantation site.

Effects of thermal pretreatment and puffing medium variously modify the microstructure and quality of crisps obtained from two banana varieties

Fat-free crisp food products are garnering more attention from modern consumers. Hot air combined explosion puffing is one processing method that can produce a crisp food snack. Therefore, the influences of thermal pretreatment, banana variety, puffing medium, and puffing temperature upon the microstructural changes, drying time, specific energy consumption (SEC), and banana crisp qualities were studied. The banana slices, Namwa (NW) and Homtong (HT) varieties, were blanched with hot water (HW) then hot air-dried at 90 °C and combined with explosion puffing with either superheated steam (SS-puffing) or hot air (HA-puffing) from 170 to 190 °C for 2 min. The experimental results showed a stronger cellular structure and lower enzymatic activities for NW samples compared to the HT samples. This led to a harder texture, longer total drying time, and less browning for NW crisps. The cellular structure of HT was more disrupted than NW after HW pretreatment. Such modified structure characteristics caused a decrease in volume ratio and lower crispiness for HT products, whereas the NW crisp had increasing volume ratio and higher crispiness relative to the non-blanched crisps. Even though the blanching pretreatments retarded browning and improved color uniformity for both banana varieties, the process increased the total drying time and the SEC values of the drying process. By applying SS-puffing and raising the puffing temperature of blanched NW samples, higher puffed volume and crispier texture products were obtained. Additionally, the total drying time and the SEC value were also reduced. The SS-puffing also led to browner products for both NW and HT samples. Finally, the overall preference score was markedly higher for blanched NW crisp compared to blanched HT crisp; however, neither score exceeded that of commercial products.

Modern Approaches to In Vitro Clonal Banana Production: Next-Generation Tissue Culture Systems

In this study, the solid culture method, and Plantform™ and SETIS™ temporary immersion bioreactor systems were used comparatively to propagate, root, and acclimatize ‘Grande Naine’ and ‘Azman’ banana varieties for rapid, cheap, and mass production in in vitro conditions. Micropropagation rate, plant height, number of leaves, and fresh and dry weight parameters were investigated in the micropropagation stage across eight subcultures. Rooting rate, plant height, number of leaves, number of roots/plant, root length, fresh and dry weight parameters were investigated in the rooting stage. Photosynthetic pigment analyses and stoma examinations were performed throughout all stages. In the micropropagation stage, a 20% increase in the Plantform™ system, a 12% increase in the SETIS™ system in ‘Grande Naine’, an 82% increase in the Plantform™ system, and a 98% increase in SETIS™ system in ‘Azman’ were determined compared to the solid culture. At the rooting stage, higher data were obtained from bioreactor systems than solid culture. Plants from bioreactor systems acclimatized faster and developed healthier in the greenhouse stage. It was determined that stomata were more active, and pigment accumulation was higher in bioreactor systems. Genetic variations across subcultures are among the most critical issues in banana clonal propagation. Leaf samples were taken from each system, and plant variation was investigated using SSR (Simple Sequence Repeat) markers. No variation was observed from the initial stage to the greenhouse stage. As a result, it has been determined that bioreactor systems are an essential alternative for the mass production of bananas.

Genetic Diversity of Bananas (Musa spp.) in Pesawaran District, Lampung Province Based on Sequence Related Amplified Polymorphism (SRAP) Marker

Banana (Musa spp.) is a leading commodity that makes a major contribution to national fruit production. One of the districts in Lampung Province which has a significant contribution to Indonesia's banana production is Pesawaran Regency. The molecular marker used in this study is Sequence-Related Amplified Polymorphism (SRAP). This study aims to determine the genetic diversity of bananas, determine the suitable combination of SRAP primers to determine the genetic diversity of bananas and determine the similarity relationship of bananas in the Pesawaran District. The total genomic DNA was extracted using DNeasy Plant Mini Kit (Geneaid) according to the protocol from the manufacturer followed by their amplification using SRAP primers. Similarity analysis was carried out based on similarity index values and dendrogram construction using the NTSYS 2.0 program. Research results show that a total of 204 loci (167 polymorphic loci and 37 monomorphic loci) were obtained from 9 selected primer combinations. The genetic diversity of 19 banana cultivars originating from Pesawaran Regency resulted in low genetic diversity values (0-0.27). Banana kinship based on Sequence Related Amplified Polymorphism (SRAP) markers divided 19 banana cultivar samples and 4 wild banana samples into 2 large clusters with similarity coefficient values between 0.70-0.97.