Influence of post-bunching sprays of cytokinin, potassium and calcium on yield and shelf life of banana (Musa AAB Nendran) fruits

Abstract

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.