Improvement of banana through selection and its technology (1988-1989) [Bangladesh]
1990
Haque, M.A.
The dose and method of Mustard Oil Cake (MOC) application in banana had positive effect on the yield. Highest dose of 1 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, titratable 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.
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