TY  - BOOK
AU  - Sindhu T S 
AU  - Sajan Kurian (Guide)
TI  - Influence of Post-Bunching Sprays of Cytokinin, Potassium and Calcium on Yield and Shelf Life of Banana (Musa AAB Nendran) Fruits
U1  - 634.1 
PY  - 1999///
CY  - Vellanikkara
PB  - Department Of Pomology And Floriculture,College Of Agriculture 
N2  - The experiment entitled " Influence of post - bunching sprays of 
cytokinin, potassium and calcium on yield and shelf life of banana (Musa AAB 
Nendran) fruits" were carried out in the Department of Pomology and 
Floriculture, College of Horticulture, Vellanikkara. The study was investigated 
during two seasons from 1997 to 1999 with the objective of increasing the yield 
and shelf life by bunch management sprays in plants which had been given 
bunch stalk feeding of urea, primarily by use of a nutrient viz., potassium; 
secondly by use of a nutrient which acts in preserving the integrity of the cell 
wall viz., calcium and thirdly, a plant growth regulator with known anti- 
senescence properties viz., cytokinin. 
The study emphasized the overall superiority ofMpercent.K2S04 
sprays applied at third and fourth week after bunch emergence. Yield and yield 
components like the finger characters such as length, grade and FCr were 
improved by the treatments. A delay in maturity and ripening and an extended 
shelf life were observed. 
The quality of treated fruits revealed reduced acidity, increased 
sugar contents, higher urease activity, lower residual urea and lower levels of 
nitrite nitrogen. Electrolytic leakage was also less in K treated fruits. 
Among the cytokinin treatments 50 mg l' of kinetin and 75 mg r' 
of BA applied at third and fourth week after bunch emergence proved better. 
Yield and yield parameters i.e., bunch weight and finger characters such as 
length, grade and FCr were significantly improved by the bunch management 
 
practises involving post- bunching sprays of cytokinin. The. kinetin sprays 
delayed maturity and ripening besides, qualitatively improving the shelf life. 
Calcium infiltration technique could reduce the percentage 
reduction in finger weight significantly and qualitatively increase shelf life. Also 
an increase in quality by way of reduction in acidity and increase in total soluble 
solids, especially in calcium infiltration treatments was observed. 
The electrolytic leakage of fruits was found to be less in calcium 
infiltrated fruits and above all, the effective treatments were more acceptable in 
terms of taste. The calcium content in the pulp and peel were increased due to 
infiltration. Analysis of the calcium content in calcium treated fruits revealed that 
calcium content was more in the peel than in the pulp. Sensory evaluation carried 
out by a taste panel revealed that consumer acceptability of treated fruits was in 
no way reduced. 


UR  - http://krishikosh.egranth.ac.in/handle/1/5810103730
ER  -