DOCSLIB.ORG

Evaluation of Proximate Composition, Selected Minerals and Physicochemical Properties of Fifteen Local Mchare Cooking Bananas

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Evaluation of Proximate Composition, Selected Minerals and Physicochemical Properties of Fifteen Local Mchare Cooking Bananas The Nelson Mandela African Institution of Science and Technology http://dspace.nm-aist.ac.tz Life sciences and Bio-engineering Masters Theses and Dissertations [LISBE] 2019-11 Evaluation of proximate composition, selected minerals and physicochemical properties of fifteen local mchare cooking bananas Dotto, Joachim NM-AIST https://dspace.nm-aist.ac.tz/handle/20.500.12479/1027 Downloaded from Nelson Mandela-AIST's institutional repository EVALUATION OF PROXIMATE COMPOSITION, SELECTED MINERALS AND PHYSICOCHEMICAL PROPERTIES OF FIFTEEN LOCAL MCHARE COOKING BANANAS Joachim Dotto A Dissertation Submitted in Partial Fulfilment of the Requirements for the Master’s in Life Sciences of the Nelson Mandela African Institution of Science and Technology Arusha, Tanzania November, 2019 ABSTRACT This study investigated the proximate composition, selected minerals potassium (K), calcium (Ca), iron (Fe) and zinc (Zn) and some physicochemical properties of fifteen Mchare cooking bananas mainly consumed in northern Tanzania. Analyses were conducted using the standard methods to ascertain their potential in food-based strategies in order to improve nutrition- sensitive agriculture, address hidden-hunger. Data were subjected to analysis of variance and means were compared. There were significant differences in all parameters assessed. Results further indicated that the moisture content ranged from 65.53 to 74.44 g/100 g; ash 0.66 to 1.45 g/100 g; fat 0.1 to 0.6 g/100 g; fibre 0.9 to 2.8 g/100 g; carbohydrate 21.6 to 30 g/100 g. Mineral content ranged from 306 to 469 mg/100 g; 2.6 to 6 mg/100 g; 0.4 to 0.8 mg/100 g and 0.1 to 0.2 mg/100 g for K, Ca, Fe and Zn, indicating potential nutritional significance. The total titratable acidity (TTA) ranged from 1.5 to 2.3%, total soluble solids (TSS) 1.0 to 2.0 °Brix while pH ranged from 5.4 to 6.0 suggesting a substantial contribution to the sensory attributes of bananas, which is an important sensory attribute to consumers. Cooking bananas could, therefore, play a key role in contributing to alleviating hidden-hunger and food insecurity through developing new food recipes. Keywords: Mchare cultivars, nutritional composition, minerals, physicochemical parameters i DECLARATION I, Joachim Dotto, do hereby declare to the Senate of the Nelson Mandela African Institution of Science and Technology that this dissertation is my own original work and that it has neither been submitted nor being concomitantly submitted for degree award in any other institution. Signature …………………………. Date: …………………….. Joachim Dotto The above declaration is confirmed by: Signature: ………………………….. Date: ……………………. Dr. Athanasia Matemu (Supervisor 1) Signature: ………………………….. Date: ……………………... Prof. Patrick Ndakidemi (Supervisor 2) ii COPYRIGHT This dissertation is copyright material protected under the Berne Convention, the Copyright Act of 1999 and other international and national enactments, in that behalf, on intellectual property. It must not be reproduced by any means, in full or in part, except for short extracts in fair dealing; for researcher private study, critical scholarly review or discourse with an acknowledgment, without the written permission of the office of Deputy Vice-Chancellor for Academic, Research and Innovation on behalf of both the author and Nelson Mandela African Institution of Science and Technology. iii CERTIFICATION The undersigned certify that they have read the dissertation titled, “Evaluation of Proximate Composition, Selected Minerals and Physicochemical Properties of Fifteen Local Mchare Cooking Bananas” and recommend for examination in fulfillment for the requirements for the award of Master’s in Life Sciences of the Nelson Mandela African Institution of Science and Technology. Signature: ………………………….. Date: …………………… Dr. Athanasia Matemu (Supervisor 1) Signature: ………………………….. Date: …………………….. Prof. Patrick Ndakidemi (Supervisor 2) iv ACKNOWLEDGMENTS I would first and foremost like to thank my dissertation supervisors, Dr. Athanasia Matemu of the Department of Food Biotechnology and Nutritional Sciences (FBNS) and Professor Patrick Ndakidemi of Department of Sustainable Agriculture, Biodiversity and Ecosystems Management (SABEM) of the Nelson Mandela African Institution of Science and Technology, Arusha, Tanzania. The doors to my supervisors’ offices were always open whenever I ran into a trouble spot or had a question about my research or writing. They consistently allowed this dissertation to be my own work but steered me in the right direction whenever they thought I needed it. The authors acknowledge the scholarship and research financial support from the Centre for Research, Agricultural Advancement, Teaching Excellence and Sustainability in Food and Nutrition Security (CREATES-FNS) of the Nelson Mandela African Institution of Science and Technology I would also like to thank the International Institute of Tropical Agriculture (IITA) - Arusha for provision of study materials (15 Mchare cooking bananas). Special thanks to the IITA experts who were involved in the identification and collection of Mchare bananas in the field for this research project Dr. Allan Brown, Mr. Hassan Mduma and Mr. Noel Madalla. Without their passionate participation and input, the present study could not have been successfully conducted. Finally, I must express my very profound gratitude to my uncle Daudi Sospeter, his wife Paulina Mwangwa and their family for instilling and providing me with unfailing support and continuous encouragement throughout my years of study and through the process of researching and writing this dissertation. This accomplishment would not have been possible without them. Thank you, may the Heavenly Father bless you all abundantly. v DEDICATION This dissertation is dedicated to the Daudi S. M. Sospeter family members for their kindness, devotion and endless support. Thank you all for always being there for me, your generous heart will always be remembered. vi TABLE OF CONTENTS ABSTRACT ................................................................................................................................ i DECLARATION ....................................................................................................................... ii COPYRIGHT ............................................................................................................................ iii CERTIFICATION .................................................................................................................... iv ACKNOWLEDGMENTS ......................................................................................................... v DEDICATION .......................................................................................................................... vi TABLE OF CONTENTS ......................................................................................................... vii LIST OF TABLES ..................................................................................................................... x LIST OF FIGURES .................................................................................................................. xi LIST OF APPENDECES ......................................................................................................... xii LIST OF ABBREVIATIONS AND SYMBOLS ................................................................... xiii CHAPTER ONE ........................................................................................................................ 1 INTRODUCTION ..................................................................................................................... 1 1.1. Background of the Problem ............................................................................................ 1 1.2. Statement of the Problem ................................................................................................ 3 1.3. The Rationale of the Study ............................................................................................. 4 1.4. Objectives of the Study ................................................................................................... 4 1.4.1. General Objective .................................................................................................... 4 1.4.2. Specific Objectives .................................................................................................. 4 1.5. Research Questions ......................................................................................................... 5 1.6. Significance of the Study ................................................................................................ 5 1.7. Delineation of the Study ................................................................................................. 6 CHAPTER TWO ....................................................................................................................... 7 LITERATURE REVIEW .......................................................................................................... 7 2.1. Impact of Banana on Food Security in East Africa ........................................................ 7 2.2. An Overview of Banana Cultivars in East Africa ........................................................... 9 vii 2.3. Nutritional Value and Health Benefits of Cooking Bananas ........................................ 13 2.4. Physicochemical Characteristics of Cooking Banana Cultivars ................................... 16 2.5. Sensory
Load more

Recommended publications
  • Boiled Plantain
    State Of Knowledge Report Template For SoK Of WP2: Boiled Plantain Douala, December 2018 Gérard NGOH NEWILAH, CARBAP, Douala, Cameroon Cédric KENDINE VEPOWO, CARBAP, Douala, Cameroon Agnès ROLLAND-SABATÉ, INRA, Avignon, France 0 This report has been written in the framework of RTBfoods project. To be cited as: Gérard NGOH NEWILAH, Cédric KENDINE VEPOWO, Agnès ROLLAND-SABATÉ. 2018. Template For SoK Of WP2: Boiled Plantain. Douala (Cameroon). RTBfoods Project Report, 14p. Image cover page © Dufour D. for RTBfoods. 1 CONTENTS Table of Contents 1 Composition and structure of raw material ........................................................................ 4 1.1 Composition ................................................................................................................ 4 1.2 Structure ..................................................................................................................... 8 2 Processing condition ......................................................................................................... 8 3 Sensory analysis and consumer preference ..................................................................... 8 4 Product characterization and relationship with sensory evaluation ................................... 9 4.1 Evolution of composition and structure with processing ............................................. 9 4.2 Instrumental Texture assessment and relationship with sensory evaluation............... 9 4.3 Relationship between composition and sensory evaluation .....................................
    [Show full text]
  • Energy and Carbon Footprints of Ethanol Production Using Banana
    1 Energy and carbon footprints of ethanol production using banana and 2 cooking banana discard: a case study from Costa Rica and Ecuador 3 4 Authors: 5 Sophie Graefea,*, Dominique Dufoura,b, Andrés Giraldoa, Luis Armando Muñoza, Paola 6 Moraa, Hortensia Solísc, Hernán Garcésd, Alonso Gonzaleza 7 8 aInternational Center for Tropical Agriculture (CIAT), Km 17 Recta Cali-Palmira, Cali, 9 Colombia 10 bCentre de Coopération Internationale en Recherche Agronomique pour le Développement 11 (CIRAD), UMR Qualisud, 73 Rue Jean-François Breton, 34398 Montpellier, France 12 cCooperativa de Caficultores de Dota (Coopedota), Santa María de Dota, Costa Rica 13 dEscuela Superior Politécnica del Litoral (ESPOL), Km 30.5 Via Perimetral, Guayaquil, 14 Ecuador 15 16 *Corresponding author. Tel.: +57 2 4450000 ext. 3308; Fax: +57 2 4450073. 17 E-mail address: [email protected] 18 19 20 Abstract 21 Banana and cooking banana (Musa spp.) production systems accumulate a considerable 22 quantity of discard due to high quality demands of markets. Ripe fruits have high sugar 23 contents, which can be easily processed to ethanol. The present study aimed to quantitatively 24 assess the production potential of ethanol from Musa spp. discard and to analyze the energy 25 and carbon (C) footprints of this production system using a life cycle approach. The study 26 compared three case studies differing in management practices, which were (I) a coffee 27 producer's cooperative in Costa Rica using Musa spp. as shade trees, (II) organic banana 28 producers from Ecuador, and (III) conventional banana producers from Ecuador. It was found 29 that banana and cooking banana discard accumulated at a rate of 1.4-3.4 t ha-1, of which 30 around 118-266 l ethanol could be produced on a yearly basis.
    [Show full text]
  • Download the Full Paper
    Int. J. Biosci. 2018 International Journal of Biosciences | IJB | ISSN: 2220-6655 (Print) 2222-5234 (Online) http://www.innspub.net Vol. 13, No. 4, p. 278-294, 2018 RESEARCH PAPER OPEN ACCESS Potential of cooking bananas in addressing food security in East Africa Joachim Dotto*1,2, Athanasia O. Matemu1, Patrick A. Ndakidemi3 1Department of Food Biotechnology and Nutritional Sciences, The Nelson Mandela African Institution of Science and Technology, Arusha, Tanzania 2Centre for Research, Agricultural Advancement, Teaching Excellence and Sustainability in Food and Nutrition Security (CREATES-FNS), Arusha, Tanzania 3Department of Sustainable Agriculture, Biodiversity and Ecosystems Management, The Nelson Mandela African Institution of Science and Technology, Arusha, Tanzania Key words: Potassium, Nutritional value, Sensory, Physicochemical, Breeding. http://dx.doi.org/10.12692/ijb/13.4.278-294 Article published on October 30, 2018 Abstract Banana is a very popular fruit in the world market and serves as an ideal and low-cost staple food in East Africa whose residents rely mostly on bananas as a source of food. Banana is practically non-seasonal crop that reliably grown by local farmers primarily for food. It has been categorised as the dessert bananas and the cooking bananas. Cooking banana is one of the most important staple food and cash crops in East Africa. It plays a central role in food security; it serves as a source of carbohydrate, minerals and vitamins all year- round. The banana crop provides a household annual income of about $ 1,500; this is the highest smallholder income-generating crop in the region. Currently, several indigenous and improved cultivars exist in East Africa.
    [Show full text]
  • Antioxidant Properties and Hypoglycemic Potential of Genomically Diverse Bananas Cultivated in Southeastern United States
    Antioxidant Properties and Hypoglycemic Potential of Genomically Diverse Bananas Cultivated in Southeastern United States by Gabriela A. Hernandez A thesis submitted to the Graduate Faculty of Auburn University in partial fulfillment of the requirements for the Degree of Master of Science Auburn, Alabama August 1, 2015 Keywords: Musa, ethephon, physicochemical, ripening, maturity, antioxidant Copyright 2015 by Gabriela A. Hernandez Approved by Floyd Woods, Chair, Associate Professor of Horticulture Elina Coneva, Extension Specialist and Associate Professor of Horticulture J. Raymond Kessler, Jr., Professor of Horticulture Esendugue Greg Fonsah, Professor and Extension Specialist of Agriculture and Applied Economics, University of Georgia, Tifton Campus, Tifton, GA 31793 Abstract There has been increased interest in growing and selecting cold-hardy short- season cultivars to offer an alternative to the industry standard, the Cavendish (genome AAA). In addition to expansion of production, these specialty cultivars have advantages such as increased nutritional qualities, resistance to disease, and favorable postharvest attributes. The determination of suitable alternatives to the Cavendish subgroup is a relatively new concept; therefore very little research has been done regarding the postharvest and nutritional properties of these specialty cultivars. The goal of the first experiment was to determine the effect of common postharvest practices and length of storage on the quality and nutrition of specialty bananas grown in the southeastern
    [Show full text]
  • Phytonutrient Bioaccessibility and Metabolism in Vitro and in Vivo Dorrain Low Yanwen B.App.Sci
    Phytonutrient bioaccessibility and metabolism in vitro and in vivo Dorrain Low Yanwen B.App.Sci. (Food Science and Nutrition) (Hons) A thesis submitted for the degree of Doctor of Philosophy at The University of Queensland in 2015 Queensland Alliance for Agriculture and Food Innovation, Centre for Nutrition and Food Sciences. i Abstract Mangoes and bananas, two of Queensland’s major tropical crops are sources of bioactive phytonutrients linked to dietary health based on antioxidant, cardio-protective and vasodilatory properties. Bioaccessibility of macro-, micro- and phytonutrients from whole foods is first determined by mastication followed by gastrointestinal liberation from food matrices (cell wall and membrane). Intact plant cell walls effectively encapsulate cellular components e.g. starch, lipid, protein, carotenoids and polyphenols, physically preventing entry of the mammalian digestive system, which is unable to enzymatically break down plant cell walls. Once bioaccessible, ‘free’ nutrients are available for absorption, while the unreleased fraction travels to the colon for fermentation. Nutritional recommendations are usually based on extracted contents of raw plant material; therefore true dietary concentrations have not been well established. This thesis focuses on studying the effects of sequential digestive processing of mango (Kensington Pride) and banana (Cavendish) flesh in the mouth, stomach, small intestine and colon using in vitro and in vivo approaches. In vitro nutrient bioaccessibility studies often favour mechanical processing over mastication. Investigating the effect of mastication (Chapter 3) in mango demonstrated microstructural changes, conferring a range of chewed particle sizes (large particle clusters to cell fragments). Actions not replicable with a cutting blade i.e. compression, squashing and formation of bolus were observed in these masticated particles, collectively enhancing encapsulation of carotenoids.
    [Show full text]
  • Chapter 1 Genetic Improvement of Banana
    Chapter 1 Genetic Improvement of Banana Fred´ eric´ Bakry, Franc¸oise Carreel, Christophe Jenny, and Jean-Pierre Horry 1.1 Introduction World production of bananas, estimated at 106 million tons (Lescot 2006), ranks fourth in agricultural production. Bananas make up the largest production of fruits and the largest international trade, more than apple, orange, grape and melon. Bananas are cultivated in more than 120 countries in tropical and subtropical zones on 5 continents. Banana products represent an essential food resource and have an important socioeconomic and ecological role. Current varieties are generally seedless triploid clones either of the single genome A from the species Musa acuminata (group AAA) or of both genomes A and B from species M. acuminata and Musa balbisiana (groups AAB and ABB). More rarely, diploid varieties (AA and AB) and tetraploid clones are encountered. There are two major channels of banana production: those cultivated for export and those reserved for local markets. The main banana varieties cultivated for export, known as ‘Grande Naine’, ‘Poyo’ and ‘Williams’, belong to the monospecific triploid bananas (AAA) of the Cavendish sub-group. They differ from each other only in somatic mutations such as plant height or bunch and fruit shape. Their production relies on an intensive monoculture of the agro-industrial type, without rotation, and a high quantity of inputs. Banana cultivation for local consumption is based on a large number of vari- eties adapted to different conditions of production as well as the varied uses and tastes of consumers. Diploid bananas, close to the ancestral wild forms, are still cultivated in Southeast Asia.
    [Show full text]
  • Ecophysiology of Dwarf Plantain Hybrids in Peri-Urban Areas of Cameroon
    Université catholique de Louvain Faculté d’Ingénierie biologique, agronomique et environnementale EARTH & LIFE INSTITUTE ECOPHYSIOLOGY OF DWARF PLANTAIN HYBRIDS IN PERI-URBAN AREAS OF CAMEROON LÉOPOLD SADOM MBOULA Juillet 2014 Thèse présentée en vue de l’obtention du titre de docteur en sciences agronomiques et ingénierie biologique Composition du Jury Promoteur: Prof. Xavier Draye UCL, Belgique Co-promoteur: Prof. Bruno Delvaux UCL, Belgique Président: Prof. Bruno Henry de Frahan UCL, Belgique Membres: Prof. Pierre Bertin UCL, Belgique Prof. Sebastien Carpentier KUL, Belgique Dr. Sophie Opfergelt UCL, Belgique Dr. Kodjo Tomekpe CIRAD, France i CREDITS Ce projet de recherche n’aurait pas été possible sans le soutien financier de la Commission Universitaire pour le Développement (CUD), (www.cud.be) et de la Coopération pour le Développement (CD), (www.uclouvain.be). Une profonde reconnaissance à l’Université catholique de Louvain de m’avoir accueilli et soutenu durant ces années de recherche. ii iii DEDICACE À Ma feue mère, Pauline Chantal Mongoué dont son âme restera ma principale source d’inspiration. iv v ACKNOWLEDGMENTS – REMERCIEMENTS Cette thèse a été réalisée au sein de la faculté d’ingénierie biologique, agronomique et environnementale et de l’Institut de recherche Earth and Life Institute dans le pôle Agronomie, au sein de l’équipe Ecophysiology and Plant Genetics for Sustainable Agriculture de l’Université catholique de Louvain, Belgique. Ce fut avec réel plaisir que j’aie travaillé dans cette équipe appréciant particulièrement l’ambiance chaleureuse qui y règne ainsi que le dynamisme et la rigueur scientifique que les responsables du laboratoire ont su instaurer. Je souhaiterais à travers ces quelques lignes témoigner mes sincères remerciements À mon promoteur de thèse, Professeur Xavier Draye, à qui j’exprime toute ma gratitude infinie et ma reconnaissance indéniable.
    [Show full text]
  • Influence of Different Banana Cultivars on Volatile Compounds During Ripening in Cold Storage
    View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Elsevier - Publisher Connector Food Research International 49 (2012) 626–633 Contents lists available at SciVerse ScienceDirect Food Research International journal homepage: www.elsevier.com/locate/foodres Influence of different banana cultivars on volatile compounds during ripening in cold storage Heliofabia Virginia de Vasconcelos Facundo a, Deborah dos Santos Garruti b, Carlos Tadeu dos Santos Dias c, Beatriz Rosana Cordenunsi a,d,⁎, Franco Maria Lajolo a,d a Department of Food Science and Experimental Nutrition, University of São Paulo, Av. Prof. Lineu Prestes, 580, Bloco 14, São Paulo-SP 05508-900, Brazil b Embrapa Agroindústria Tropical, CNPAT, Av. Dra. Sara Mesquita, 2270, Fortaleza-CE 60511-110, Brazil c Department of Exact Science, University of São Paulo. Av. Padua Dias, 11, Piracicaba-SP 13418900, Brazil d University of São Paulo, NAPAN, Food and Nutrition Research Center, Brazil article info abstract Article history: The aroma responsible for the flavor of fruits is highly susceptible to low temperatures in storage. The present Received 12 June 2012 study investigated the volatile composition of the Nanicão and Prata banana cultivars by testing pulp and Accepted 14 August 2012 whole fruit under cold storage conditions. The volatile fractions were characterized using headspace solid phase micro-extraction (HS-SPME) and gas chromatography–mass spectrometry (GC–MS). The cold storage Keywords: induced changes in the volatile profile relative to the profile of the control group. The result of principal Esters component analysis revealed that cold storage more strongly affects the Nanicão than the Prata cultivar.
    [Show full text]
  • Influence of Different Banana Cultivars on Volatile
    Food Research International 49 (2012) 626–633 Contents lists available at SciVerse ScienceDirect Food Research International journal homepage: www.elsevier.com/locate/foodres Influence of different banana cultivars on volatile compounds during ripening in cold storage Heliofabia Virginia de Vasconcelos Facundo a, Deborah dos Santos Garruti b, Carlos Tadeu dos Santos Dias c, Beatriz Rosana Cordenunsi a,d,⁎, Franco Maria Lajolo a,d a Department of Food Science and Experimental Nutrition, University of São Paulo, Av. Prof. Lineu Prestes, 580, Bloco 14, São Paulo-SP 05508-900, Brazil b Embrapa Agroindústria Tropical, CNPAT, Av. Dra. Sara Mesquita, 2270, Fortaleza-CE 60511-110, Brazil c Department of Exact Science, University of São Paulo. Av. Padua Dias, 11, Piracicaba-SP 13418900, Brazil d University of São Paulo, NAPAN, Food and Nutrition Research Center, Brazil article info abstract Article history: The aroma responsible for the flavor of fruits is highly susceptible to low temperatures in storage. The present Received 12 June 2012 study investigated the volatile composition of the Nanicão and Prata banana cultivars by testing pulp and Accepted 14 August 2012 whole fruit under cold storage conditions. The volatile fractions were characterized using headspace solid phase micro-extraction (HS-SPME) and gas chromatography–mass spectrometry (GC–MS). The cold storage Keywords: induced changes in the volatile profile relative to the profile of the control group. The result of principal Esters component analysis revealed that cold storage more strongly affects the Nanicão than the Prata cultivar. Low temperature Musa acuminata L. Esters such as 2-pentanol acetate, 3-methyl-1-butanol acetate, 2-methylpropyl butanoate, 3-methylbutyl Principal component analysis butanoate, 2-methylpropyl 3-methylbutanoate and butyl butanoate were drastically reduced in the cold Tolerance group of the Nanicão cultivar.
    [Show full text]
  • Host Response to Black Leaf Streak and Agronomic Performance of Banana Genotypes in Puerto Rico
    HORTSCIENCE 54(10):1808–1817. 2019. https://doi.org/10.21273/HORTSCI13876-19 farming, culture, and daily diets. In the last Census on Agriculture for Puerto Rico, plan- tains ranked second in area planted (8930 Host Response to Black Leaf Streak and ha) after coffee as an agricultural crop/in- dustry (USDA-NASS, 2012). In 2015, Puerto Agronomic Performance of Banana Rican plantains were estimated to account for $72.4 M in sales, with all other banana types Genotypes in Puerto Rico accounting for another $29.0 M in value (Instituto de Estadísticas de Puerto Rico, Brian M. Irish and Ricardo Goenaga 2016). USDA-ARS Tropical Agriculture Research Station, 2200 Pedro Albizu Major constraints to banana production Campos Avenue, Mayaguez, PR 00680 worldwide include devastating fungal, bac- terial, and viral diseases, in addition to Sirena Montalvo-Katz several species of plant pathogenic nema- Bioversity International, 2200 Pedro Albizu Campos Avenue, Mayaguez, PR todes and insect vectors/pests. In Puerto Rico, Sigatoka leaf spot, commonly known 00680 as yellow Sigatoka, caused by Pseudocerco- Bernardo Chaves-Cordoba spora musae (Zimm.) Deighton, traditionally has been a problem in plantain production WSU IAREC 241006 North Bunn Road, Prosser, WA 99350 areas, especially in the mountains (Gonzalez, Inge Van den Bergh 2009). However, the more recent incursion of Pseudocercospora fijiensis, which causes Bioversity International, Belgium Office, West De Croylaan 42, 3001 black leaf streak (BLS), commonly known Heverlee, Belgium as black Sigatoka, throughout the island has Additional index words. disease resistance, FLHORBAN, GCTCV, International Musa caused concern among producers. This has steadily led to higher production costs asso- Testing Program, Musa, Pseudocercospora fijiensis, Sigatoka ciated with added labor for cultural practices Abstract.
    [Show full text]
  • Genetic Improvement of Banana Using Conventional and in Vitro Technologies Philip Sipen a , John K
    This article was downloaded by: [Philip Sipen] On: 07 November 2011, At: 08:14 Publisher: Taylor & Francis Informa Ltd Registered in England and Wales Registered Number: 1072954 Registered office: Mortimer House, 37-41 Mortimer Street, London W1T 3JH, UK Journal of Crop Improvement Publication details, including instructions for authors and subscription information: http://www.tandfonline.com/loi/wcim20 Genetic Improvement of Banana Using Conventional and In Vitro Technologies Philip Sipen a , John K. Chubo a , Patricia J. H. King a , Ong K. Huat a & Michael R. Davey b a Faculty of Agriculture and Food Sciences, Universiti Putra Malaysia, Bintulu, Sarawak, Malaysia b Plant and Crop Sciences Division, School of Biosciences, University of Nottingham, Loughborough, UK Available online: 04 Nov 2011 To cite this article: Philip Sipen, John K. Chubo, Patricia J. H. King, Ong K. Huat & Michael R. Davey (2011): Genetic Improvement of Banana Using Conventional and In Vitro Technologies, Journal of Crop Improvement, 25:6, 697-727 To link to this article: http://dx.doi.org/10.1080/15427528.2011.603406 PLEASE SCROLL DOWN FOR ARTICLE Full terms and conditions of use: http://www.tandfonline.com/page/terms-and-conditions This article may be used for research, teaching, and private study purposes. Any substantial or systematic reproduction, redistribution, reselling, loan, sub-licensing, systematic supply, or distribution in any form to anyone is expressly forbidden. The publisher does not give any warranty express or implied or make any representation that the contents will be complete or accurate or up to date. The accuracy of any instructions, formulae, and drug doses should be independently verified with primary sources.
    [Show full text]
  • Effect of Preharvest and Postharvest Application of Calcium on Banana Green-Life
    Technical paper Effect of preharvest and postharvest application of calcium on banana green-life 1 2 1 3 Philippe TIXIER *, Christophe BUGAUD , Rémy DUGUET , Frédéric SALMON 1 CIRAD, UPR 26, PRAM - Effect of preharvest and postharvest application of calcium on banana BP 214 - 97285 Lamentin green-life. Cedex 2 - Martinique, French West Indies, France, Abstract — Introduction. Fruit green-life is a major postharvest attribute on which conser- [email protected] vation on commodity chains depends. For climacteric fruits such as banana, green-life must be optimized to fit the transport and market requirements. Calcium was assumed to 2 CIRAD, UMR QUALISUD, strengthen cellular tissue and increase the green-life of fruits. Materials and methods.Inour PRAM - BP 214 - study, we tested the effect of preharvest and postharvest calcium applications on attributes of 97285 Lamentin Cedex 2 - banana fruit for two cultivars (Musa spp., AAA group, cv. Cavendish Grande Naine and Martinique, French West FLHORBAN920 cultivar, AAA group). Results and discussion. Extra calcium in fertilization Indies, France, of FLHORBAN920 cv. did not significantly affect the green-life of fruits (36 days) or the [email protected] hardness and thickness of the FLHORBAN920 cv. skin (63.7 N and 3.94 mm, respectively). The field calcium applications, by fertilization or spraying, did not alter pulp or peel chemical 3 CIRAD, UPR 75, Neufchâteau, 97130 composition. For postharvest treatments, the green-life of Cavendish and FLHORBAN920 Capesterre Belle-Eau - banana were not significantly altered by the presence or absence of calcium, or by the type of Guadeloupe, application; 45 and 26 days for the Cavendish and FLHORBAN920 cultivars, respectively.
    [Show full text]