Results 21 to 30 of about 1,569 (173)
Characterizing fruit ripening in plantain and Cavendish bananas: A proteomics approach
Journal of Proteomics, 2020 The fruit physiology of banana cultivars other than Cavendish is poorly understood. To study the ripening process, samples were taken daily from plantain and Cavendish bananas and the ripening stages were determined. We present data from the green to the fully mature stage.
Swennen, Rony +3 more
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IOP Conference Series: Earth and Environmental Science, 2022 Abstract This study aims to investigate the effect of combining organic matter and fish emulsion on the multiplication of Cavendish banana shoots. This study employed one factor of a complete randomized design, with 13 levels of treatment: MS (Murashige and Skoog) + purple sweet potato extract, MS + purple sweet potato extract + fish ...
J W Charantika +2 more
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Journal of Horticultural Sciences, 2008 Bananas are the highly evolved, oldest fruits known to mankind. The Cavendish group cultivars are popular commercial varieties. AAA genomic group cultivars are said to have evolved from the wild AA Musa acuminata species by natural hybridization and ...
A Rekha, S C Hiremath
doaj +1 more source
Scientific Reports, 2021 Bananas are vital for food security in many countries, and half of banana production relies solely on ‘Cavendish’ (AAA), which is presently threatened by the fungal pathogen Fusarium oxysporum f. sp. cubense (Foc) tropical race 4.
R. Thangavelu +9 more
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First Report of Banana bract mosaic virus in ‘Cavendish’ Banana in Ecuador
Plant Disease, 2013 Banana bract mosaic virus (BBrMV), a member of the genus Potyvirus, family Potyviridae, is the causal agent of bract mosaic disease. The disorder has been considered a serious constraint to banana and plantain production in India and the Philippines, where the virus was first identified (3).
D F, Quito-Avila +6 more
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Journal of Applied Botany and Food Quality, 2015 This study was conducted to investigate the genetic relationships among banana clones grown in Turkey based on their nuclear DNA contents and SRAP markers.
Hasan Pinar +6 more
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Cognizance Journal of Multidisciplinary Studies, 2023 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.
Decebeth B. Rombide, Edwin E. Gibertas
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Field Screening of Gamma-Irradiated Cavendish Bananas
, 2022 AbstractIn our search for Cavendish bananas to withstand Fusarium oxysporum f. sp. cubense (Foc TR4) and other diseases, field screening of tissue-cultured Grand Nain banana seedlings derived from gamma-irradiated shoot tips was explored. Six months after irradiation and multiplication in the laboratory, the plantlets (M1V6) were individually grown in ...
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Potential of cavendish banana peels as a fungal growth media
Bali Medical Journal, 2023 Introduction: Banana peels are often discarded without further use. Whereas each banana peel contains nutrients that are quite high depending on the ripeness of the banana fruit. This has the potential to use banana peels as a medium for fungal growth.
Endah Prayekti +3 more
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Frontiers in Plant Science, 2018 Banana is an important tropical fruit with high economic value. One of the main cultivars (‘Cavendish’) is susceptible to low temperatures, while another closely related specie (‘Dajiao’) has considerably higher cold tolerance.
Wei-Di He +14 more
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