Thumbnail Image

Thesis

Browse

20141
 Reset filters

Settings

Rating Count: 4 ×

Search Results

Now showing 1 - 1 of 1
  • Thumbnail Image
    ThesisItemOpen Access
    STUDIES ON GROWTH, YIELD AND QUALITY OF DIFFERENT CULINARY CULTIVARS OF BANANA(Musa sp. L)
    (Dr. Y. S. R. HORTICULTURAL UNIVERSITY, 2014-07) DOMMETI SUDHIR KUMAR; Dr. M. MUTHYALA NAIDU
    The present investigation entitled “Studies on growth, yield and quality of different culinary cultivars of banana (Musa sp.L.)” was conducted at Horticulture Research Station, Kovvur, West Godavari during 2013-14. The objective of the experiment is to recommend a suitable cultivar with higher yield and good cooking quality for commercial cultivation in coastal areas of Andhra Pradesh. In field experiment, eight culinary banana cultivars viz., Bangrier, FHIA-3, Kothia, Burro Cemsa, Booditha Bontha Batheesa, Saba, Cuba and Kovvur Bontha were evaluated for growth and yield potential. The data collected from this experiment were also utilized for the correlation studies. Among the culinary cultivars of banana evaluated, the maximum plant height was recorded in Booditha Bontha Batheesa and maximum plant girth in FHIA-03 at shooting stage. The higher number of suckers were observed in Bangrier, whereas the total leaves production was the highest in FHIA-03 followed by Booditha Bontha Batheesa. Similarly green leaves were higher in FHIA-03 followed by Kothia. Leaf area was significantly the highest in FHIA-03 followed by Booditha Bontha Batheesa, Bangrier and Saba. The early shooting was observed in Kothia whereas late shooting was recorded in FHIA-03 and similar trend was observed in days taken to harvest. The growth rate for plant height was maximum at 5-7MAP stage of crop growth in Burro Cemsa. FHIA-03 was observed the highest value for LAI at shooting stage. Regarding to yield attributes, the maximum bunch weight and yield was recorded in FHIA-03. The number of hands bunch-1 and fingers in 2nd hand were higher in FHIA-03 followed by Kothia, whereas finger length and finger girth were the highest in Booditha Bontha Batheesa.With respects to the quality, peel thickness was the highest in Kothia, pulp:peel was the highest in Burro Cemsa and Kothia. Starch percentage was observed to be more in Kovvur Bontha, whereas FHIA-03 was evaluated organoleptically as good. With regards to cooking quality FHIA-03 was the best, pulp dry matter content was found to be more in Saba. Comparatively the highest shelf life was recorded in Burro Cemsa and Cuba. In correlation studies, significant positive association of yield plant-1 was observed with plant girth at shooting, leaf area at shooting, bunch weight, number of hands bunch-1 and fingers in 2nd hand. Therefore, improvement of these characters might be helpful in improving the yield in banana. In banana, on basis of results obtained in the present investigation among eight cultivars of ABB and AABB genomic groups tested, FHIA-03 recorded highest yield followed by Kothia. The above cultivars/hybrid also performed well recording more values for hands bunch-1, fingers in 2nd hand and total fruits bunch-1. FHIA-03 also recorded higher organoleptic score. Keeping the yield potential in view, the banana cv. FHIA-03 and Kothia can be recommended for commercial cultivation in coastal areas of Andhra Pradesh.