Institute of Horticultural Research (ICAR), Bangalore
During growth and development of Cavendish banana length, whole weight, pulp and pulp/peel ratio increased with age. Total dry matter in the pulp increased upto 85 days and remained constant for 15 days more. After 100 days of growth dry matter in the pulp started decreasing. Acidity increased with maturity but when the fruit was kept at room temperature for ripening, the acidity was reduced. Vitamin C was more in green banana and with advance maturity it decreased in concentration and was still decreasing at the “eating ripe” stage. Concentration of total sugars was very less till 115 days of age of the fruit. After 130 days, the concentration of total sugars were 2.73 per cent and when the 130 days old fruits were kept at room temperature for 5 days, the total sugar content increased sharply to 14.2 per cent. The percentage of starch increased upto the age of 70 days and then gradually decreased. The percentage of protein remained almost same during the growth and development of Dwarf Cavendish banana.
After studying the above mentioned physical and chemical constituents, it could be recommended that Dwarf Cavendish banana should be harvested any time after 115 days and before 130 days of fruit growth under Hessaraghatta condition to obtain maximum yield and quality product. In case, bunches are meant for distance shipment, the harvesting can be done after 100 days of fruit growth, to obtain them in eating ripe quality when they would reach the consumer.
