Standrdisation of spacing for tissue culture banana cv. nendran (AAB group)

Abstract

The investigation on “Standardisation of spacing for tissue culture banana cv. Nendran (AAB group)” was conducted at the Department of Horticulture, College of Agriculture, Vellayani, Thiruvananthapuram during, 1992-’93 inorder to study the effect of different spacings on growth, yield and fruit quality of Nendran banana. The results obtained are presented below: In the early stages of growth, the vegetative characters were not influenced by the spacings tried. However, during later periods, the plant height, girth, number of leaves per plant, total and functional leaf area, interval of leaf production, LAI and LAD increased with decrease in spacing. The time taken for bunch emergence, maturity and duration of crop increased with decrease in spacing. The number of suckers per plant decreased with decrease in spacing, while total number of suckers per hectare increased with decrease in spacing. The biomass and drymatter production per plant, bunch yield and fruit size were higher in wider spacing, while on per hectare basis it was the reverse. Drymatter content, TSS, reducing, non-reducing and total sugars and sugar/acid ratio of fruits increased with increase in spacing, while acidity and ascorbic acid content decreased. The time taken for ripening of fruits decreased with increase in spacing, while shelf life remained unaffected. The benefit/cost ratio was most favourable in 1.75 x 1.75 m spacing. Incidence of pests and diseases were severe in closer spacings above 1.75 x 1.75 m. Soil nutrient depletion was tolerable upto 1.75 x 1.75 m spacing, while uptake and partitioning of major nutrients by individual plants decreased with decrease in spacing. Fruits showed the highest nitrogen and phosphorus content followed by leaf, leaf sheath, corn and pseudostem. Potassium content was the highest in leaf followed by fruits, corm, leaf sheath and pseudostem. In general spacing 1.75 x 1.75 m did not significantly affect the plant growth, yield and quality of fruits. However, the experiment has to be repeated to arrive at conclusive results.