How To Place Banana Leaf For Prayers? The 13 New Answer

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In Hinduism, every single day is dedicated to a specific god, and likewise Thursday is dedicated to Lord Vishnu or Brihaspati. Brihaspati or Jupiter has a prominent position in the solar system and is steadfastly positioned after the sun. He is also called the guru of the universe. Performing a puja on Thursday benefits a devotee with good health, wealth, success and a good partner in life. Trees have held deep and sacred significance in many of the world’s mythologies and religions over the centuries. In Hinduism, special sacred trees hold a respected, ceremonial position. Also Read- Happy Ram Navami 2022: Top Wishes, Quotes, Greetings, Whatsapp Messages, Images, Facebook Status to Share

Although the banana is not technically a tree, it is considered to be one because of its structure and size. Praying to the banana tree is something that has been done since time immemorial. Since life cannot exist without trees, it is planted as a symbol of gratitude and satisfaction as a tradition during Vaisakha, Magha or Kartika Shukla Chaturdashi. Worshiping the tree with flowers, fruits, etc. is said to ensure the well-being of the family. It not only brings health benefits to the family, but also brings prosperity and happiness in the home. Also Read- Saphala Ekadashi 2021: Date, Puja Vidhi, Tithi and the Meaning of this Day

A banana tree is very devout and symbolizes Lord Vishnu who is believed to be “the savior”. In the same way, it is said that a person who cannot offer Dakshina to a guru is advised to give some banana fruit instead of cash or gifts. At the time of grihapravesa, weddings and other indoor occasions, people usually keep two banana plants on each side of the entrance as an auspicious symbol. Also Read – Akshaya Tritiya 2021: Vitthal-Rukmini Temple Decorated With 7000 Mangoes To Be Distributed To Covid Patients | watch

Almost every part of the tree is used for one purpose or another in every area. For example, the leaf is the most sacred part and finds its use in all Vedic rituals. It is also considered the most sacred plate to eat, which is why many South Indians still serve their food on banana leaves today.

Banana leaf plates are a traditional way of serving rice dishes in South Indian cuisine.[1] Due to the migration of South Indians, banana leaf rice can also be found in areas with a significant South Indian ethnic diaspora, such as Malaysia and Singapore.

In banana leaf dishes, white rice (or parboiled rice in authentic South Indian restaurants) is served on a banana leaf with an assortment of vegetables, cucumber, appalam, and other regional spices (usually sour, salty, or hot). The banana leaf acts as a disposable plate and is not consumed by itself. The choice of banana leaves is mainly due to the broad leaves and the ubiquity of the plant in southern India. Typically only vegetarian sauce (e.g. sambar) is served on top of the rice as it is said to be a traditional vegetarian dish. However, sometimes boiled eggs, curried or fried meat or seafood are also served. Traditionally, there are two servings of rice, with the first served with sauce, accompaniments and condiments, while the second serving is just rice with cottage cheese to cleanse the palate.

Banana leaf dishes are eaten by hand. Traditionally, only the right hand is used and only the fingertips should touch the food. No part of the finger beyond the first knuckle or the palm of the hand may touch the food. Portions of banana leaf eating etiquette also dictate that after the meal, the guest must always fold the banana leaf inward as a token of gratitude to the host, even if the host is the owner of a restaurant. However, when serving food at wakes, the leaf is folded outwards as a sign of condolences to the family of the deceased. For this reason, in all other circumstances, it is considered impolite to fold the sheet inside out.

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The banana leaves add a sweet flavor to the dish, so you can keep it simple. A good formula: Start with a mild, fast-cooking protein (fish like halibut, snapper, mahi mahi, or tilapia are a great place to start), add some flavoring like your favorite herbs and spices, and add a source of moisture like citrus slices , a splash of wine or broth and you should be good to go.

Fold the edges over the filling and then place the packet, folded side down, on a second sheet and repeat the process. You can secure the whole thing by tying it up with a piece of fiber made from the leaves, using toothpicks, or simply turning it upside down and letting the weight of the filling keep the pack closed. Then you can grill, bake or steam on the stove. A tip to keep in mind: Unlike parchment paper or foil, banana leaves are porous. So if you’re baking, make sure you place the leaf packets in a baking pan to avoid making a mess in your oven from the spilled juice.

Ready to try it? Cook this Caribbean-spiced fish wrapped in banana leaves when you’re looking for an impressive, flavor-packed dish that tastes like summer. These Citrus Grilled Shrimp in Banana Leaf Bag are a great way to mix up your usual grilling game with Asian-inspired flavors. And this otak otak, a spicy Southeast Asian dish, can be made a day ahead, making it perfect for company.

If you want to try cooking with banana leaves, you can go to your local Asian or Latin American market and find leaves in the freezer or chiller section. You should choose the freshest leaves with very few or no brown spots. We recommend using them as soon as possible, but if you plan to cook with them later (or have leftovers), the leaves should last about a week in your fridge, or about six months in the freezer while firm, according to The New Food Lover’s companion wrapped in plastic to prevent drying out.

banana leaves

Traditional way of eating:

Banana leaves play an important role in Indian tradition. Whatever the event or gathering, the food is served in the broad banana leaves. Especially people in southern India use banana leaves at a higher ratio than in the north. There are additional benefits of eating on the banana leaf.

Since time immemorial, people in the South have used banana leaves to serve and wrap food. Since the plantain tree is mostly grown in the south, people find it very convenient and beneficial to use banana leaves. The banana tree is the only tree in the world that is edible and useful from top to root. Every part of the tree is used for one purpose or another.

The leaves are used to serve food, flowers are edible and Tamils ​​use them to make curries, fruits are very tasty, unripe fruits are also used in cooking, stems are a great remedy for kidney stones, bark is used to tie flowers and garlands to make , and the roots give birth to a seedling before becoming fruitless.

For this reason, every wedding in South India is adorned with a pair of plantains on the threshold of the event hall. Like this buckhorn, everyone should live their lives sensibly and be there for others until their last breath. Most houses in Tamil Nadu and Kerala have banana trees in their backyard.

Benefits of Eating Banana Leaves:

The main reason why banana leaves are used to serve food is because of their large size and the divider running down the middle, which provides enough space to place different foods in a single sheet without mixing with each other. Because Indian lunches are diverse and have many courses, only banana leaf can hold all the courses, and it is also waterproof, which is very helpful for eating liquid dishes such as sambar, rasam, curd and payasam.

Delicate sheets are flexible and can be folded at any angle.

These leaves are non-sticky, so they are used to line steamer trays

One of the main advantages of this sheet is that it is biodegradable and there is no problem in disposing of it. Even burning these leaves is not harmful to the atmosphere.

Tamils ​​consider it an act of respect to serve guests in the banana leaf.

Eating hot food in this leaf is very healthy and hygienic. As the hot food is served on the leaf, rich nutrients are released from the leaf that are infused with the food and we eventually absorb it when we eat the food.

These leaves are rich in polyphenols such as epigallocatechin gallate or EGCG found in green tea.

Polyphenols are natural antioxidants found in many plant foods. So, eating on a plantain tree increases EGCG levels in our body and slows down the aging process.

On top of that, the aroma that emanates from the leaf when the hot food is placed on it is incredible. Even those who aren’t feeling hungry will have their mouths watering when the food is served on the plantain leaf.

Even in the US, an American Journal of Clinical Nutrition is conducting extensive research on how polyphenols affect human cells, the oxidative process, and its impact on disease prevention.

Interesting facts:

There are many rules and hidden meanings in placing the banana leaf. The correct position for laying the sheet is that the edge of the sheet should be on the left side of the consumer, and the wide part on the right (if it is half a sheet). In the case of a full single leaf (thalai valai ilai) served to a very important and respectable person in the family, the leaf should be laid so that the lines in the leaf run from right to left.

Folding the leaf after eating has a hidden meaning. When the consumer folds the sheet in his direction, it means that he is satisfied with the food and the respect he received and promises that he will attend more events like this in the future. However, if he folds in the other direction (opposite to him), it means that he is not satisfied with the hospitality he received and is not willing to come back.

So, mostly at happy celebrations like weddings, temple festivals, children’s naming ceremonies, etc., people would fold the leaves to themselves and declare that they will return to such happy celebrations in the future. In the event of a death anniversary or other sad gathering, they fold the leaves upside down, which means they are sad and do not wish to attend sad events like this in the future.

Grow banana plants in full sun to part shade in fertile, moist but well-drained soil in a sheltered spot. Mulch the roots and protect the trunk with garden fleece or a thick layer of straw in the fall to keep it from succumbing to winter frosts.

Musa is the most commonly grown banana plant in the UK. Whilst grown for their dramatic, huge leaves you may be lucky enough to see the fruit develop, although these are rarely edible in the UK – they take months of heat and sun to mature. However, Musa looks fantastic in a vigorous border, with other vigorous foliage plants such as the canna lily, or contrasted with fine-leaved plants such as bamboo.

More on banana cultivation:

Where to plant bananas

Grow Musa in full sun to part shade in fertile, moist but well-drained soil in a sheltered spot. Or grow in a large container that you can bring inside during the winter months.

How to plant bananas

Dig a generous hole and add plenty of rich compost.

In this clip from Gardeners’ World, Monty Don adds a major update to his jewel garden in Longmeadow. He plants a large and spectacular Abyssinian banana plant or red banana plant (Ensete ventricosum ‘Maurelii’) with beautiful plum colored foliage and explains how to prepare the soil, what size hole to dig and how best to position it. He also explains how to take care of banana plants in winter and suggests a more hardy option (musa basjoo) that you could use instead:

How to protect banana plants in winter

Cover the base of your Musa plant with thick mulch in the fall to protect the roots from the cold and wet during winter. You may also need to protect the leaves with garden fleece. Most plants benefit from a spring pruning to clean up ravaged foliage.

Red Abyssinian banana (Ensete ventricosum ‘Maurelii’) is a magnificent plant with huge red-tinged leaves, ideal as a centerpiece in a tropical themed border. However, it won’t survive frost, so you’ll need to take steps to get it through the winter in the fall. Find out how to dig it up in this short Gardeners’ World video guide starring Monty Don:

After digging up his banana from the border and drying it, Monty explains how to store it so it will dormant over the winter:

Tender bananas that have been kept indoors over the winter should be regrown in mid spring so they will be ready to plant out after the last frosts. In this Gardeners’ World clp, Monty Don shows you how to gradually harden off a beautiful but delicate banana plant:

How to propagate banana plants

Look for small, sucking shoots at the base of your banana plant. New plants can be grown from this – simply separate them from the mother plant in spring and let them continue to grow indoors.

Growing Banana Plants: Problem Solving

If you’re growing Musa in a conservatory or greenhouse, keep an eye out for mealybug and red spider mite. Outdoors, wind damage can tear leaves, and cold, wet weather can cause rot.

Types of Banana Plants to Grow

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Banana cultivation in the native Florida countryside1 2 Jonathan H. Crane and Carlos F. Balerdi

Illustration 1.

Credit: J.H. Crane, UF/IFAS

Scientific name: Musa acuminata and Musa balbisiana

Common names for banana: English – banana, plantain; Spanish – Banano, Platano, Guineo, Cambur

Common names for plantain: English – plantain, horse banana; Spanish – platano

Family: Musaceae

Relatives of the banana within the order Zingiberales: Numerous ornamental plants including rice palm, bird of paradise, heliconia and ginger.

Introduction Bananas are vigorous monocot herbaceous plants. There are two species of bananas, Musa acuminata and M. balbisiana, and most banana cultivars are hybrids of these species. Banana cultivars vary widely in plant and fruit size, plant morphology, fruit quality, and disease and insect resistance. Most bananas taste sweet when ripe; Exceptions are plantains and plantains. Plantains are hybrid bananas in which the male flower axis has either degenerated, is missing, or has only remnants of male flowers. Plantains are always cooked before eating and have a higher starch content than bananas. The two groups of plantains, French and horn, produce fewer fruits per plant than sweet bananas. The groups differ in whether the male parts of the inflorescence remain or are absent.

History and Distribution Bananas and plantains are native to Southeast Asia, where they have been cultivated for thousands of years. Bananas are believed to have been introduced to Africa in prehistoric times. Recent evidence suggests that around 200 B.C. Introduced to the New World (Ecuador) by Southeast Asians and more recently by Portuguese and Spanish explorers in the early 16th century. The Portuguese brought bananas to the Canary Islands and the Spanish to the island of Hispaniola in the 15th century. The susceptibility to frost prevents the banana from spreading beyond the tropics and the warm subtropics. However, bananas are grown commercially in a number of subtropical areas such as Australia, Morocco, South Africa, Egypt, Israel, the Canary Islands and South Florida. In some areas, bananas are grown in structures covered with plastic or glass. Plantains are an important food source in parts of Africa, southern India and throughout tropical America. This is due to the ease and stability of production and the high nutritional value of the fruit. Bananas have been grown in scattered locations throughout Florida since their introduction in the 16th century. Limited commercial production has taken place since the late 18th century. Florida is considered a climatically marginal area for commercial banana production due to our subtropical climate and occasional frosts. However, small-scale commercial production occurs in South Florida, and producers supply local and regional markets.

Bananas are eaten fresh and used in salads, desserts, breads, and sweets. Bananas are a good source of ascorbic acid (vitamin C), vitamin B6 and potassium. Plantains are cooked before use and can be baked, fried, or grilled. Plantains have similar nutritional value to bananas eaten fresh, plus vitamin A and are an excellent source of carbohydrates (starch). Banana plants can also be used in the home landscape for ornamental purposes. The choice of plant sizes, colors and fruit shapes gives the garden a tropical atmosphere. Additionally, trees can be used as sunshades to shade southeastern or western walls.

Plant Description Whole Plant: The banana is a fast-growing plant composed of one or more pseudostems (upright, stem-like structures) composed of tightly packed concentric layers of leaf sheaths, an underground rhizome, and a fibrous root system. The entire plant is called a mat. The pseudostem forms the functional stem that supports the leaves and the flowering and fruiting stalk. Types of Suckers: Sword Suckers – Small pseudostems (12-48 inches tall) with narrow leaves. Sword suckers develop into fertile pseudostrains at maturity

Watersuckers – Small pseudostems (12-48 inches tall) with broad leaves. Water suckers are not well attached to the rhizome and generally produce weak plants and fewer fruits than sword suckers.

Peepers – very small pseudostrains (1-12 inches tall) that evolve into either sword or water suckers. Rhizome (tuber): A rhizome is an underground stem with numerous meristems (growth points) from which the pseudostalks, flower and fruit stalks, and fibrous roots arise. Sheath and Leaves: The banana leaf consists of a long, tubular structure called the sheath, a stout petiole (petiole), and a lamina, or leaf blade. The dense packing of numerous sheaths forms the pseudostem. A pseudostem can have over 40 leaves during its lifetime. Roots: Numerous (200-500) fibrous roots emerge from the rhizome. In well-drained, deep, fertile soil, the roots can extend to 5 feet (1.5 m) deep and 15 feet (4.9 m) laterally. Flowers and fruits: The banana inflorescence (stalk) emerges from the middle of the pseudostem 10 to 15 months after planting; At this point 26 to 32 sheets were produced. The process of banana flowering is called shooting. Flowers appear spirally along the inflorescence axis in clusters of 10 to 20, covered in purplish to greenish fleshy bracts that shed as the inflorescence progresses. The first flowers to emerge are functionally female. In the edible varieties, the fast-growing ovaries develop parthenocarpically (without pollination) into clusters of fruit called “hands”. The fruit is a berry. Although most banana varieties produce seedless fruit, some are fertile and capable of seeding. The last emerging flowers are functionally male. In plantains, the male flowers may be absent or greatly reduced. The time from shooting to fruit harvest depends on temperature, variety, soil moisture, and cultural practices and ranges from 80 to 180 days. The time from planting a small banana sucker to harvest ranges from 9 to 20 months, depending on temperatures, variety, and growing practices.

Environmental Factors Temperature: Bananas thrive in consistently warm to hot conditions. Shoot growth is best between 26 and 28 °C (78 to 82 °F) and fruit growth at 29 to 30 °C (84 to 86 °F). Plant growth will slow below 60°F (16°C) and stop below 50°F (10°C). Symptoms of cold injury (temperatures below 16°C/60°F but above 0°C/32°F) include failure of the flower stalk or fruit cluster to emerge from the pseudostem (referred to as suffocation), development of a dull yellow or greens -gray color in ripening fruits, distorted fruit shape and an increase in fruit rot. Cold damage and irreversible freeze damage can occur at or below 0°C (32°F). Symptoms of frost damage include a water-soaked appearance of all aerial parts of the banana plant, and drying, browning, and death of leaves, pseudostems, and fruit. Temperatures below 28°F (-2°C) can kill plants to the ground. However, with the return of warm weather, new growth usually sprout from the underground rhizome. Temperatures of 37°C (98°F) or more can burn the leaves, and new leaves can have very narrow culms. Wind: Wind is a common constraint in subtropical production areas. In addition, persistent windy weather can cause severe leaf shredding (light shredding may be beneficial), leaf drying, and crown deformation. Winds in excess of 25 mph and 45 mph can cause tall and short banana cultivars (respectively) to tip over. Drought and Floods: Temperature and soil moisture are the most important factors in banana production. A lack of water at any time can lead to a reduction in the number and size of fruit and the final crop yield. Banana cultivars with Musa balbisiana genes tend to be more drought tolerant than Musa acuminata cultivars. Symptoms of drought stress include leaf wrinkling, development of pale green to yellow leaf color, and premature leaf dieback. Severe drought stress can cause suffocation and pseudostem collapse. Banana plants are not flood tolerant. In general, plants can survive 24 to 48 hours of flooding from running water. Standing water kills plants quickly. Bananas should not be planted in flood-prone areas. Planting in beds is recommended in areas with high groundwater levels and/or frequent soil saturation or very short-term flooding. Symptoms of continuously wet but not flooded soil conditions include stunted growth, leaf yellowing, and reduced yields. Shade: Banana plants are said to be moderately shade tolerant (up to 50%). However, shading delays the growth and development of plants and fruits. In more subtropical areas like Florida, full or near full sun is recommended for best production. Excessively shaded plants will wither and produce small, poor-quality fruit. Salinity: Banana plants do not grow or bear well in saline soil. Symptoms of salt damage include yellowing and dying of leaf edges and thin, misshapen fruit. Altitude: Depending on the local climate, bananas can be grown from sea level up to 2,000 m (6,562 ft).

Soil Bananas thrive best in shallow (0–1% gradient), well-drained, deep soil with a high organic matter content and a pH of 5.5–7.0. However, many cultivars thrive satisfactorily in the sandy, loamy, muddy, and chalky marl and rocky soils of South Florida. The most important factor is soil drainage. In areas prone to wet or flooded soil conditions, sufficiently high beds or mounds should be established and land properly laid out (sloped) for water drainage. The beds will place most of the root system above the saturated layer of soil, and appropriate sloping of the ditches between beds should allow excess water to drain off the land.

Propagation The most common propagation material are suckers or pieces of rhizome. There are 3 types of suckers: Maidenhead, a large, non-fruiting pseudostem (plus roots and some rhizome); Sword sucker, a sucker attached to the original (mother) rhizome with narrow, sword-like leaves, and; a water sucker, a sucker adjacent to, but only superficially attached to, the parent rhizome with broad leaves. Water suckers produce inferior fruit and are therefore not recommended. Large sword suckers and spinsters are the preferred planting material. Sword suckers should be removed from stout clumps with a spade when they are 4 to 5 feet (1.2 to 1.5 m) tall. The largest leaves are cut off, leaving only the youngest or none at all. Suckers should have many healthy roots with no symptoms such as nodules and internal lesions from nematode or borer damage. The pseudostems of spinster suckers are trimmed to a height of 8 inches (20 cm) and the remaining rhizome is cut into “seed” pieces for planting. If healthy propagating material is not available, the stolon is cut off and its rhizome is trimmed of all damaged roots and dark tissue, or cut into pieces containing only white healthy tissue and some buds. If nematodes are a problem in the area, it is strongly recommended to use nematode-free or hot water treated (described under nematodes) propagating material. Bananas are commercially propagated from meristems by tissue culture. The advantage of this system is that the plants are uniform and free from nematodes and most diseases. The downside is the time it takes for small plants to grow to a sufficient size for sale from the nursery and their lack of availability in some areas. In South Florida, March, April, and May are the best months to plant when irrigation is available. Otherwise, sowing should be postponed until the rainy season begins in June. Planting holes should be large if possible (3 feet wide and 2 feet deep; 3 feet x 2 feet). Adding and mixing with the home soil of fully composted organic matter or a sand and peat moss mix may be desirable. Plants should be watered thoroughly, and a thick layer of mulch placed around the shoots immediately after planting will help keep the soil moist and suppress weeds.

Varieties There are many varieties of bananas. Parents of the cultivated species are Musa acuminata and Musa balbisiana, two wild species that are mostly scabrous. Banana cultivars are complex diploid, triploid, and tetraploid hybrids between M. acuminata and M. balbisiana. In general, those high in M. acuminata produce sweet fruits, while those high in M. balbisiana produce starchy fruits. Conventionally, the relative contribution of M. acuminata and M. balbisiana to the cultivar is given as As and Bs, respectively. They are further classified according to the presence of one or more sets of chromosomes (referred to as the ploidy level). For example, an AB is diploid, an AAB is triploid, and an ABBB is tetraploid. Triploid varieties are most common, diploids are slightly less common, and tetraploids are rare. Table 1 and Table 2 list numerous banana and plantain varieties. However, many of them are not adapted to the Florida climate and are not readily available. Cultivars have many local names, making it difficult to identify specific clones by common name. To avoid this, common names are used along with their A/B constitution and ploidy level. Comments on Select Banana Varieties in Florida There are two main diseases that limit the production of some banana varieties. Sigatoka disease consists of two closely related fungal organisms (commonly referred to as Yellow Sigotoka and Black Sigotoka) that attack and kill banana leaves. This can dramatically weaken the plant and reduce or eliminate fruit production. Black Sigatoka is more of a problem in large commercial plantings than isolated bunches of bananas in the home landscape. Black Sigatoka may or may not pose a major problem for most banana varieties in the native Florida landscape. Black and yellow Sigatoka are more of a problem in continuous rain. Panama disease is a fungal disease that affects banana roots and colonizes the conductive tissue of the pseudostem, causing the plant to collapse. There are basically three races of the pathogen (Fusarium oxysporum f. sp. cubense) that affect banana plants: races 1, 2, and 4. Races 1 and 2 are found in Florida. In the home landscape, soil infested with Panama disease will limit the varieties that can be successfully grown. “Gros Michel” (AAA) does not produce well in Florida. It has poor cold tolerance and is susceptible to Panama disease and Sigatoka. It is not recommended for planting in the home landscape. In general, the Cavendish group (AAA) is susceptible to Sigatoka disease and resistant to Panama disease; however, they are susceptible to subtropical and tropical race 4 (neither of which are currently in Florida). The trait that distinguishes the most famous clones is the height of the pseudostem. The largest clone is “Lacatan”, followed by “Robusta” and “Giant Cavendish”, “Grand Nain” and “Dwarf Cavendish”. ‘Valery’, a Central American species, is equated with ‘Robusta’ by some taxonomists. ‘Dwarf Cavendish’ produces large clusters of medium-sized fruit. It is widespread and better adapted to cool subtropical climates than most other commercial strains. ‘Dwarf Cavendish’ is recommended for South Florida, where it will produce profusely in frost-free years and with good care. A disadvantage of ‘Dwarf Cavendish’ is its susceptibility to Black Sigatoka disease. Another cultivar with reputed tolerance of cool subtropical areas is ‘Williams’ (also called ‘Williams Hybrid’). There are many varieties with the name “Lady’s Finger”. The most common “Lady Finger” in South Florida is an AAB, also known as “Pome”, “Brazilian” and “Prata”. It is a tall growing clone that tolerates cool conditions with small, sweet fruits. However, due to its susceptibility to wind damage and Panama disease, it should only be planted in wind-protected areas and on soils not previously affected by this disease. There are numerous common varieties with the name “Apple”. The most common “apple” in South Florida is an AAB. It is also called “silk”, “manzana” and “manzano”. It’s a dessert banana with a pleasant, tart flavor when fully ripe and is widely grown in the Caribbean. The plant is medium-sized and susceptible to Sigatoka and Panama disease. It is only recommended for domestic landscape planting in disease-free locations in Panama using disease-free planting material. ‘Hua moa’ (AAB), also called ‘Hawaiano’, is susceptible to Panama disease and has a low tolerance to cold. The fruit can be eaten fresh or cooked and makes excellent fried green and mashed bananas. ‘Hua moa’ requires intensive care and is only recommended for planting with disease-free material in warm, sheltered locations free from Panama disease. ‘Kluai namwa khom’ (ABB), commonly referred to as the Thai banana, is a leading cultivar grown in South Florida but is highly susceptible to Panama disease. There are several relatively new banana cultivars that produce fruit of excellent quality and show resistance to one or more major banana diseases (e.g. Panama and Sigatoka diseases). ‘FHIA-01’ (also called ‘Goldfinger’) is an excellent dessert banana with resistance to Panama disease and yellow and black Sigatoka. ‘FHIA-02’ (also called ‘Mona Lisa’) is resistant to Sigatoka and Panama disease. ‘FHIA-03’ is primarily a plantain but can be eaten fresh and is resistant to Panama, Moko and Sigatoka diseases. ‘FHIA-17’ is a dessert banana that is resistant to Panama disease and tolerant to Sigatoka. ‘FHIA-21’ is resistant to Back Sigotoka disease. These banana varieties are highly recommended for the home landscape.

Planting a Banana Plant Location and Spacing In general, banana plants should be planted in full sun for best growth and fruit production. However, banana plants tolerate light shade. In general, choose a part of the landscape away from other trees, buildings and structures, and power lines. Banana plants can be planted 10 feet or more next to exterior walls for sun protection. Warning, placing banana plants near windows can be dangerous as they can topple over in strong winds. Select the warmest area of ​​the landscape that will not flood (or remain wet) after typical summer precipitation events. Planting spacing for banana plants will vary with the ultimate size of the strain. Dwarf or short banana plants can be planted 20 feet or more from other plants, but can be planted up to 8 feet from other dwarf or short banana plants. Large banana varieties should be planted 12 or more feet away from other banana plants to allow room for mat expansion. With prudent watering, fertilization, timely weeding, pseudo-stem pruning, and using large, healthy suckers for planting material, fruits will ripen 10–24 months after planting. The time from planting the rhizomes to the first harvest usually takes longer to produce fruit and the first bunch is usually smaller than normal. Planting in sandy soil Many areas of Florida have sandy soil. Remove a sod ring that is 0.9 to 3.1 m (3 to 10 ft) in diameter. Dig a hole 3 to 4 times the diameter and 3 times the depth of the container the banana plant came in. Making a large hole loosens the soil next to the new tree, allowing the roots to easily expand into the adjacent soil. There is no need to apply fertilizer, topsoil or compost to the hole. In fact, it is undesirable to first put topsoil or compost in the hole, and then plant on top. If you decide to add topsoil or compost to the native soil, mix it with the soil that will be excavated when the hole is drilled in a ratio of no more than 50:50. Fill the hole with some of the native soil removed to make the hole. Remove the plant from the container and place it in the hole so that the top of the soil medium in the container is level with, or slightly above, the surrounding soil level. Fill in soil around the plant roots and press lightly to remove air pockets. Immediately pour the soil around the plant and plant roots. Staking the plant with a wooden or bamboo stick is optional. However, do not use wire or nylon rope to tie the tree to the stake as these can damage the tree trunk as it grows. Use a cotton or natural fiber cord that degrades slowly. Planting in Rockland Soil Many areas of Miami-Dade County have very flat soil with hard chalky bedrock several inches below the soil surface. Remove a sod ring that is 0.9 to 3.1 m (3 to 10 ft) in diameter. Make a hole 3 to 4 times the diameter and 3 times the depth of the container the banana plant came in. There are several ways to dig a hole: use a pickaxe and digging pole to break up the rock, or hire a company that has an earth auger or excavator. Plant as described in the section above. Planting on a Hill Many areas of Florida are less than 7 feet (2.1 m) from the water table and experience occasional flooding after heavy rains. To improve plant survival, consider planting fruit trees on a 0.6–0.9 m high mound, 1.2–3.1 m (4–10 ft) in diameter of native soil. After building the mound, dig a hole 3 to 4 times the diameter and 3 times the depth of the container that the banana plant came in. In areas where the bedrock is almost exposed (rock bottom), follow the recommendations for the previous section. In areas with sandy soil, follow the recommendations in the section on planting in sandy soil.

Caring for a banana plant (mat) in the home landscape A calendar outlining the monthly cultivation practices for bananas is presented in Table 3. Fertilizer Banana plants need fertile conditions and plenty of soil moisture for best growth and production. The type of development of the plant in the first 3-4 months determines the weight of the cluster and the number of hands. Therefore, it is important to provide the best possible care during this time. In low fertility soils, such as the sandy and chalky soils of South Florida, bananas should be fertilized frequently (4 to 6 times) for maximum production. The need for potash is high and fertilizers with a high K 2 O content should be used, e.g. B. N-P 2 O 5 -K 2 O in the ratio 3-1-6. The amount of fertilizer depends on the size and age of the stalks and the number of stalks per clump (Table 4). Young plants should be started with 1/2 lb (0.23 kg) of a 6-2-12 or similar formula (3-1-6 ratio) with 2-3% magnesium applied every 2 months and gradually increased 5.0 lb increases to 2.3-2.7 kg (6.0 lb) at flowering and fruiting time, 10 to 18 months later. In Florida, at least one manganese and zinc nutritional spray is recommended annually. Sources of these items available at garden centers can be used; Follow label directions. Copper should be included in the spray unless a copper-based fungicide is used. Banana plants growing in acidic sandy soil can be fertilized once or twice with 0.5 to 1.0 pounds of dry ferrous sulfate during the warmer months. Banana plants growing in high pH, ​​chalky soil can be fertilized with 1 to 2 ounces of iron chelate (EDDHA) during the warmer seasons. Irrigation (irrigation) Bananas need a lot of water and are very sensitive to drought. Drought results in longer time to flowering and fruiting, reduced fruit size, fruit count and crop yields. Bananas require about 102-152mm of water per month for normal growth and production. Therefore, about 1 to 1.5 inches (2.5-4 cm) of water should be applied per week. This is particularly important in prolonged dry weather. Since sufficient soil moisture is essential for good production, especially in the dry months of the year, irrigation should be provided. However, one should beware of overwatering. Bananas are extremely susceptible to damage from flooding, constantly wet soil, and soil with inadequate drainage. Weed Control Weeds should always be controlled near banana plants and mats. Weeds compete with the plant for water and nutrients, reducing fruit production. Provide a weed-free area of ​​2 to 6 feet around the banana mat with a well-draining organic mulch. Apply 2 to 6 inches of mulch outward from the base of the pseudostems. Caution, do not apply systemic herbicides to the trunk area of ​​banana plants as this can cause them to die or die off. Diseases, Insects, and Nematode Problems There are several major diseases, one major insect, and several species of nematodes affecting bananas in South Florida. Panama disease (Fusarium wilt). Panama disease is of global concern and is caused by the soil-borne fungus Fusarium oxysporum f. sp. Dice. There are four known strains of the disease, three of which affect one or more varieties of bananas (races 1, 2, and 4). There are no symptoms of the disease in young suckers. In mature plants, symptoms include progressive yellowing and eventual dieback from older to younger leaves, leaving only the youngest emerging leaf; brown and black discoloration and slimy appearance of the water-carrying vascular system (it can also emit a bad smell); and death of the plant. No chemical control is currently available. The only effective control measures are planting in areas not infested with the fungus, using disease-free propagating material and planting cultivars resistant to the disease (Table 1 and Table 2). Plantains are resistant to the fungus. Sigatoka (Yellow Sigatoka and Black Sigatoka). Black Sigatoka and Yellow Sigatoka are of global importance; Generally where the two diseases are found, Black Sigatoka dominates as the most disease-causing fungus. Black Sigatoka is an important foliage disease in Florida. Yellow Sigatoka is caused by the fungus Mycosphaerella musicola and black Sigatoka by M. fijiensis. Yellow Sigatoka symptoms begin as pale green spots that turn brown with yellow halos. As the disease progresses, infected areas grow together, forming large patches of dead leaf tissue. Black Sigatoka begins as tiny reddish-brown spots on the lower leaf surface, but as infection progresses, dark spots can also be seen on the upper leaf surface. As the disease progresses, the dark areas merge with yellow halos surrounding dead leaf tissue until the entire leaf is dead. Warm temperatures, high humidity and frequent rains are ideal for the development of diseases. Sigatoka does not kill the plant, but it does cause premature defoliation, resulting in reduced crop yield. Banana cultivars vary in their susceptibility to Sigatoka, with the Cavendish group (AAA) and Pome (AAB) group bananas being highly susceptible. ‘Sucrier’ (AA), ‘Bluggoe’ (ABB) and ‘Silk’ (AAB) are of medium susceptibility, while ‘Mysore’ is only slightly susceptible. Fungicides are available to control but may not be necessary for banana plants in the home landscape. For more information, please contact your local UF/IFAS Extension representative. Banana borer or weevil (Cosmopolites sordidus). The banana borer lays eggs at the base of the pseudostem and the larvae burrow into the pseudostalks and rhizome, causing great damage. Junge Pflanzen können durch ausgedehntes Tunneln abgetötet werden, und reife Pflanzen können schwächer werden und umfallen, was zu einer Verringerung des Ertrags führt. Die Bekämpfung des Schädlings umfasst die Verwendung von sauberem (nicht befallenem) Pflanzmaterial und Hygienemaßnahmen (Entfernung und/oder Zermahlen alter Pseudostängel). Für weitere Informationen wenden Sie sich bitte an Ihren lokalen UF/IFAS Extension-Vertreter. Zuckerrohrkäfer (Metamasius hemipterus). Der Zuckerrohrkäfer verursacht ähnliche Schäden und Probleme wie der Bananenkäfer. Die Larven tunneln in den Pseudostamm und bauen Galerien auf, die die Pflanze schwächen. Für weitere Informationen wenden Sie sich bitte an Ihren lokalen UF/IFAS Extension-Vertreter. Grabender Nematode (Radopholus similis) und Spiralnematode (Helicotylenchus multicinctus). Das Füttern des grabenden Fadenwurms verursacht beträchtliche Schäden am Wurzelsystem und Rhizom der Banane. Der Spiralnematode verursacht umfangreiche Schäden am faserigen Wurzelsystem. Verletzte Pflanzen sind anfällig für das Eindringen von Krankheitserregern und das Umfallen. Kauf und Verwendung von nicht befallenem Pflanzenmaterial (Gewebekulturpflanzen, Ausläufer oder Rhizome) ist die beste Bekämpfung. Wenn möglich, untersuchen Sie das Wurzelsystem und die Basis des Saugers vor dem Kauf auf abgestorbene Wurzeln. Für weitere Informationen wenden Sie sich bitte an Ihren lokalen UF/IFAS Extension-Vertreter. Das Beschneiden der Bananenmatte Das Beschneiden der Bananenmatte ist für das beste vegetative Wachstum und die Fruchtproduktion notwendig. Das Wachstum zahlreicher Pseudostämme aus einer einzigen Matte kann zu kleinen Trauben von minderwertigen Früchten führen und die Entwicklung von Krankheiten fördern. Darüber hinaus verlängert die Konkurrenz zwischen Pseudostämmen die Zeit bis zur Blüte und bis zur Ernte. Ein Bananen-Pseudostamm (Stiel) trägt nur einmal Früchte. Nach der Ernte wird der Stängel an der Basis abgeschnitten und in kleine Stücke gehäckselt, die auf dem Boden liegen bleiben und als Mulch eingearbeitet werden. Neue Pseudostämme (Folgestängel, Schwertsauger), die man aus dem Rhizom (auch Matte genannt) wachsen lässt, bringen die nächste Ernte. Für eine optimale Produktion muss zwischen den Pflanzen ausreichend Platz sein, um Gedränge und Konkurrenz um Wasser, Licht und Nährstoffe zu vermeiden. Die Anzahl der Pseudostämme und ihr Ersatz wird kontrolliert, indem neue Triebe abgeschnitten werden, sobald sie erscheinen. Eine gute Praxis besteht darin, nur einen blühenden und fruchtenden Pseudostamm, einen etwa halb ausgewachsenen Pseudostamm und einen kleinen Sauger oder Spanner pro Matte zu haben. Das Abschneiden unerwünschter Saugnäpfe oder Gucklöcher auf Bodenhöhe und das anschließende Aushöhlen von so viel wie möglich von dem, was übrig bleibt, mit einer Metall-Grabstange oder einem Stück Bewehrungsstahl wird die unterirdische Knospe töten. Es ist wichtig, dass die innere Knospe abgetötet wird, da sonst das Nachwachsen sehr schnell erfolgt und unnötig viel Arbeit erforderlich ist, um das Wachstum der Saugnäpfe zu verhindern. Obwohl arbeitsintensiv, wird das Schneiden von abgestorbenen Blättern und Blättern, die am Bund reiben, empfohlen. Das Entfernen der männlichen Knospe am Ende des blühenden Stiels, der keine Früchte trägt und unter der letzten Bananenhand hängt, beschleunigt die Fruchtentwicklung, wenn dies unmittelbar nach dem Fruchtansatz der weiblichen Blüten geschieht. Bananenpflanzen und Rasenpflege Bananenpflanzen in der heimischen Landschaft sind anfällig für Pseudostammverletzungen, die durch Rasenmäher und Unkrautfresser verursacht werden. Halten Sie einen grasfreien Bereich 2 bis 5 Fuß oder mehr vom Pseudostamm entfernt. Schlagen Sie niemals mit einem Rasenmäher auf den Pseudostamm und verwenden Sie niemals einen Unkrautfresser in der Nähe des Pseudostamms. Eine mechanische Beschädigung des Pseudostamms der Pflanze führt zu einer Schwächung des Pseudostamms und kann, wenn er schwerwiegend genug ist, dazu führen, dass der Pseudostamm abnimmt oder abstirbt. Wurzeln ausgewachsener Bananenpflanzen (Matten) erstrecken sich 6 bis 10 Fuß über die Matte hinaus, und die Verwendung einiger Futter- und Unkrautmaterialien des Rasens neben einer Matte wird nicht empfohlen und kann die Fruchtbildung und / oder Fruchtqualität beeinträchtigen. Die Verwendung von Rasensprengersystemen mit Zeitschaltuhr kann zu einer Überbewässerung führen und dazu führen, dass Bananenpflanzen zurückgehen. Dies liegt daran, dass zu oft zu viel Wasser aufgetragen wird, was zu Wurzelfäule führt. Mulchen Das Mulchen von Bananenmatten in der heimischen Landschaft hilft, die Bodenfeuchtigkeit zu erhalten, reduziert Unkrautprobleme in der Nähe des Baumstamms und verbessert den Boden in der Nähe der Oberfläche. Mulchen Sie mit einer 2 bis 6 Zoll (5–15 cm) dicken Schicht aus Rinde, Holzspänen oder ähnlichem Mulchmaterial.

Banana tree holes are a very significant place in Indian traditions and Vastu Shastra. It is considered deeply connected to Lord Vishnu. It is believed that someone who understands the meaning of the banana tree and worships it regularly leads a prosperous and peaceful life. It is also believed that such a person will always be showered with the blessings of Lord Vishnu.

According to Hindu traditions, the banana trees are considered a very sacred tree alongside the Tulsi tree. The banana tree is related to the planet Jupiter. The leaves of the banana tree are used in many sacred and divine ceremonies. In most parts of India there is a tradition of serving food on banana leaves. Especially in puja and other sacred ceremonies.

Benefits of planting banana trees at home

Planting a banana tree in your house can prove to be very helpful for you. If you have problems with the planet Jupiter in your kundli. According to vastu shastra experts, planting a banana tree in your home will help your children stay healthy and focused.

It will also help solve the problems related to delaying the marriage of the young people in your house. It strengthens and enhances the effect of the planet Jupiter in your Kundli, improving your overall health and wealth.

Where to plant banana tree according to vastu shastra

The best direction to plant the banana tree according to Vastu Shastra is in the east or northeast part of your house. The banana tree can also be planted in a northerly direction. However, it should preferably be planted in an easterly or north-easterly direction.

The banana tree should not be planted near the bedroom because the leaves of the banana tree are very large. And they exhale large amounts of carbon dioxide during the night. And that’s not good for your health while you sleep.

Planting the banana tree is considered to be one of the best vastu remedies to bring money and health into your home. It is believed to please Lord Vishnu and Goddess Lakshmi. And as such, it brings peace, health and prosperity to your home.

If you are planning to plant a banana tree in your home, you should make sure that it is not a very tall tree. You should try to keep the height of this tree at a maximum of 3 to 4 feet. If you plan to plant the banana tree outside your home, the height of the tree doesn’t matter to you.

When a banana tree is planted along with the Tulsi tree, they create positive energy in your home according to Vastu principles. The Tulsi tree should preferably be planted on the left side of the banana tree.

You should always try to keep the area around the banana tree neat and clean. This helps the tree stay healthy and taking proper care of the tree is also very important. Because the unhealthy banana tree can attract negative energy.

Edible fruit

A banana is an elongated, edible fruit—botanically a berry[1][2]—produced by several species of large herbaceous flowering plants in the genus Musa.[3] In some countries, bananas used for cooking are called “plantains,” which differentiates them from dessert bananas. The fruit varies in size, color, and firmness, but is usually elongated and curved, with soft, starchy flesh covered with a rind that can be green, yellow, red, purple, or brown when ripe. The fruits grow upwards in clusters near the top of the plant. Almost all modern edible seedless (parthenocarp) bananas come from two wild species – Musa acuminata and Musa balbisiana. The scientific names of most cultivated bananas are Musa acuminata, Musa balbisiana, and Musa × paradisiaca for the hybrid Musa acuminata × M. balbisiana, depending on their genomic constitution. The old scientific name for this hybrid, Musa sapientum, is no longer used.

Musa species are native to tropical Indomalaya and Australia and were probably first domesticated in Papua New Guinea.[4] They are grown in 135 countries primarily for their fruit and to a lesser extent for the production of fiber, banana wine and banana beer, and as ornamentals. The world’s top banana producers in 2017 were India and China, which together accounted for about 38% of total production.[7]

Globally, there is no sharp distinction between “bananas” and “plantains”. Especially in America and Europe, “banana” usually refers to soft, sweet dessert bananas, especially those of the Cavendish group, which are the main exports from banana-growing countries. In contrast, Musa varieties with firmer, more starchy fruits are known as “plantains”. In other regions like Southeast Asia, many more varieties of bananas are grown and eaten, so the binary distinction isn’t as useful and isn’t done in local languages.

The term “banana” is also used as a common name for the plants that produce the fruit.[3] This may extend to other members of the Musa genus, such as the scarlet banana (Musa coccinea), pink banana (Musa velutina), and Fe’i bananas. It can also refer to members of the Ensete genus, such as the snow banana (Ensete glaucum) and the economically important false banana (Ensete ventricosum). Both genera belong to the banana family Musaceae.

description

Young banana plant

The banana plant is the largest herbaceous flowering plant.[8] All of the above-ground parts of a banana plant grow from a structure usually referred to as the “corm”. Plants are usually large and fairly sturdy with a tree-like appearance, but what appears to be a stem is actually a “false stem” or pseudo-stem. Bananas will grow in a variety of soils, as long as the soil is at least 2 feet deep, has good drainage, and is not compacted. The leaves of banana plants consist of a “stalk” (petiole) and a leaf blade (lamina). The base of the petiole widens into a sheath; The tightly packed sheaths form the pseudostem that supports the plant. The edges of the sleeve meet when it is first made, making it tubular. When new growth appears in the middle of the pseudostem, the edges are pushed apart. Cultivated banana plants vary in height depending on the variety and growing conditions. Most are around 5 m (16 ft) tall, with a range from ‘Dwarf Cavendish’ plants at around 3 m (10 ft) to ‘Gros Michel’ at 7 m (23 ft) or more. The leaves are spirally arranged and can grow up to 2.7 meters long and 60 cm wide.[1] They are easily torn by the wind, resulting in the familiar frond look.[14]

When a banana plant is mature, the tuber stops producing new leaves and begins to form a flower spike, or inflorescence. A stem develops which grows up inside the pseudostem and carries the immature inflorescence until it finally emerges at the top. Each pseudostem usually produces a single inflorescence, also known as “banana heart”. (Sometimes more are produced; an exceptional plant in the Philippines produced five. [16]) After fruiting, the pseudostem dies, but normally offshoots have developed from the base, so that the plant as a whole is perennial. In plantation cultivation only one of the offshoots is allowed to develop to keep the distance. The inflorescence contains many bracts (sometimes incorrectly called petals) between rows of flowers. The female flowers (which may develop into fruit) appear in rows higher up the stem (closer to the leaves) than the rows of male flowers. The ovary is inferior, meaning the tiny petals and other flower parts appear at the apex of the ovary.

The banana fruits develop from the banana heart in a large hanging raceme composed of tiers (called “hands”) with up to 20 fruits per tier. The drooping cluster is known as a 3 to 20 tier bunch, or commercially known as a “banana stalk”, and can weigh 30 to 50 kilograms. Individual banana fruits (commonly known as a banana or “finger”) weigh an average of 125 grams (4+1⁄2 oz), of which approximately 75% is water and 25% is dry matter (nutrient table below right).

The fruit has been described as a “leatherberry”.[19] There is a protective outer layer (a shell or skin) with numerous long, thin threads (the phloem bundles) that run longitudinally between the skin and the edible inner part. The inner part of the common yellow dessert variety can be divided lengthwise into three sections corresponding to the inner parts of the three carpels by manually deforming the unopened fruit.[20] In cultivated varieties, the seeds are reduced almost to non-existence; their remnants are tiny black dots inside the fruit.[21]

The end of the fruit opposite the stalk contains a small spike that has a distinct texture and often a darker color. Often misunderstood as a type of seed or duct, it is actually just the remnant from which the banana fruit became a banana flower.[22]

A banana tuber about 25 cm in diameter

Young banana plant

Female flowers have petals at the top of the ovary

Banana tree with fruits and inflorescences

Single row planting of bananas

Banana inflorescence, partially open

Wild banana with flowers and stem growing in reverse direction

Extracted banana DNA strands

Banana Equivalent Radiation Dose

Like all living things on Earth, potassium-rich bananas emit small amounts of radioactivity, which is naturally derived from potassium-40 (40K or K-40),[23] which is one of several potassium isotopes.[24][25] The Banana Equivalent Radiation Dose was developed in 1995 as a simple educational tool to educate the public about the naturally occurring, small amount of K-40 radiation that occurs in every human being and in common foods.[26][27]

The K-40 in a banana emits about 15 becquerels or 0.1 microsievert (units of radioactive exposure),[28] an amount that does not contribute to the total body radiation dose when a banana is consumed.[23][27] For comparison, the normal daily radiation exposure of an average person is 10 microsieverts, a commercial flight over the United States exposes a person to 40 microsieverts, and the total annual radiation exposure from the K-40 sources in a person’s body is about 390 microsieverts .[28][better source needed]

etymology

The word “banana” is believed to be of West African origin, possibly from the Wolof word “banaana”, and translated into English via Spanish or Portuguese.

taxonomy

The genus Musa was created by Linnaeus in 1753.[30] The name may derive from Antonius Musa, the physician to Emperor Augustus, or Linnaeus may have adopted the Arabic word for banana, mauz.[31] According to Roger Blench, the ultimate origin of Musa lies in the languages ​​of Trans-New Guinea, from where they were borrowed into the Austronesian languages ​​and throughout Asia via the Dravidian languages ​​of India as a migratory word into Arabic.[32]

Musa is the type genus in the Musaceae family. The APG III system places Musaceae in the order Zingiberales, part of the commelinid clade of flowering monocots. About 70 species of Musa were recognized by the World Checklist of Selected Plant Families in January 2013;[30] some produce edible fruits while others are grown as ornamentals.[33]

The classification of cultivated bananas has long been a problematic topic for taxonomists. Linnaeus originally divided bananas into two types based solely on their use as food: Musa sapientum for dessert bananas and Musa paradisiaca for plantains. Additional species names were added, but this approach proved insufficient for the number of cultivars in the genus’ primary center of diversity, Southeast Asia. Many of these varieties were given names that were later discovered to be synonyms.

In a series of papers published beginning in 1947, Ernest Cheesman showed that Musa sapientum and Musa paradisiaca von Linnaeus were cultivars and descendants of two wild seed-producing species, Musa acuminata and Musa balbisiana, both first described by Luigi Aloysius Colla.[ 35] Cheesman recommended eliminating the species from Linnaeus in favor of reclassifying bananas according to three morphologically distinct cultivar groups—those that primarily display the botanical characteristics of Musa balbisiana, those that primarily display the botanical characteristics of Musa acuminata, and those that display characteristics of both exhibit. Researchers Norman Simmonds and Ken Shepherd proposed a genome-based nomenclature system in 1955. This system eliminated almost all of the difficulties and inconsistencies of the earlier classification of bananas, which was based on assigning scientific names to cultivars. Despite this, the original names are still recognized by some authorities, causing confusion.[35][36]

The accepted scientific names for most groups of cultivated bananas are Musa acuminata Colla and Musa balbisiana Colla for the ancestral species, and Musa × paradisiaca L. for the hybrid M. acuminata × M. balbisiana.[37]

Synonyms of M. × paradisiaca include

many subspecific and cultivar names of M. × paradisiaca, including M. p. subsp. sapientum (L.) Kuntze

× , including subsp. Musa × dacca Horan.

× Musa × sapidisiaca K.C. Jacob, nom. superfl.

× Musa × sapientum L. and many of its cultivar names, including M. × sapientum var. paradisiaca (L.) Baker, nom. Sick.

In general, modern classifications of banana varieties follow the Simmonds and Shepherd system. Varieties are divided into groups based on the number of chromosomes they have and the species they are descended from. Thus, the Latundan banana is placed in the AAB group, showing that it is a triploid derived from both M. acuminata (A) and M. balbisiana (B). For a list of cultivars classified under this system, see “List of Banana Varieties”.

In 2012, a team of scientists announced that they had created a draft sequence of the Musa acuminata genome.[38]

bananas and plantains

In regions such as North America and Europe, the musa fruit for sale can be divided into “bananas” and “plantains” (plantains) based on their intended use as food. For example, the banana producer and distributor Chiquita produces advertising material for the American market that says: “A plantain is not a banana”. The differences noted are that plantains are more starchy and less sweet; they are cooked rather than eaten raw; they have thicker skin that can be green, yellow, or black; and they can be used at any stage of maturity.[39] Linnaeus made the same distinction between plantains and bananas when he first named two “species” of Musa. Members of the “plantain subgroup” of banana cultivars most important as food in West Africa and Latin America fit the Chiquita description and have long pointed fruits. They are used by Ploetz et al. than “true” plantains, which differ from other plantains. The plantains of East Africa belong to a different group, the East African highland bananas, and thus would not qualify as “true” plantains by this definition.

An alternative approach divides bananas into dessert bananas and plantains, with plantains being one of the subgroups of plantains. Triploid cultivars derived solely from M. acuminata are examples of “dessert bananas”, while triploid cultivars derived from the hybrid between M. acuminata and M. balbisiana (specifically the plantain subgroup of the AAB group) ” plantains”. [44] Small farmers in Colombia grow a much wider range of varieties than large commercial plantations. A study of these cultivars showed that they can be classified into at least three groups based on their characteristics: dessert bananas, plantains without plantains, and plantains, although there was overlap between dessert and plantains.[45]

In Southeast Asia—the center of diversity for both wild and cultivated bananas—the distinction between “bananas” and “plantains,” according to Valmayor et al. Not. Many bananas are used both raw and cooked. There are starchy plantains that are smaller than those eaten raw. The range of colors, sizes and shapes is much wider than those grown or sold in Africa, Europe or America. Southeast Asian languages ​​do not distinguish between “bananas” and “plantains”, which are made in English (and Spanish). The two Cavendish varieties, the classic yellow dessert bananas, and the Saba varieties, which are mainly used for cooking, are called pisang in Malaysia and Indonesia, kluai in Thailand and chuối in Vietnam. Fe’i bananas, which are grown and eaten on the islands of the Pacific, come from wildly different species than traditional bananas and plantains. Most Fe’i bananas are cooked, but Karat bananas, which are short and squat with a bright red skin and look very different from the usual yellow dessert bananas, are eaten raw.

The Spanish market distinguishes between plátano, applied to the Cavendish varieties produced in the Spanish Canary Islands under the protected geographical indication Plátano de Canarias, banana, applied to dessert imports from Africa and America, and plátano macho (literally “male banana”) , applied to imports intended to be cooked.[48]

In summary, in trade in Europe and America (though not in small-scale cultivation) a distinction can be made between “bananas”, which are eaten raw, and “plantains”, which are cooked. In other regions of the world, notably India, Southeast Asia and the Pacific Islands, there are many more varieties of bananas and the dual distinction makes no sense and is not made in local languages. Plantains are one of many types of plantains that are not always distinct from dessert bananas.

Historical extension

Early cultivation

The earliest domestication of bananas (Musa spp.) was from naturally occurring parthenocarpic (seedless) individuals of Musa banksii in New Guinea. These were grown by the Papuans before the arrival of the Austronesian speakers. Numerous phytoliths of bananas have been recovered from the Kuk Swamp archaeological site and dated to around 10,000 to 6,500 BP. Human foraging in this area began in the late Pleistocene with domestication using transplantation and early cultivation methods. Various studies[54][53] – including Denham et al., 2003 – state that the process was complete by the early to mid-Holocene.[53] From New Guinea, cultivated bananas spread westward into island Southeast Asia by proximity (not migration). They hybridized with other (possibly independently domesticated) subspecies of Musa acuminata, as well as Musa balbisiana in the Philippines, northern New Guinea, and possibly Halmahera. These hybridization events produced the triploid banana cultivars commonly grown today. From island Southeast Asia, they became part of the domesticated staple of the Austronesian peoples, spreading to Oceania, East Africa, South Asia, and Indochina during their voyages and ancient sea trade routes.

Wild-type banana fruits have numerous large, hard seeds.

These ancient introductions gave rise to the banana subgroup now known as the “true” plantains, which includes the East African highland plantains and the Pacific plantains (the Iholena and Maoli-Popo’ulu subgroups). East African highland bananas originate from banana populations that were probably introduced to Madagascar from the region between Java, Borneo and New Guinea; while Pacific plantains were introduced to the Pacific islands from either eastern New Guinea or the Bismarck Archipelago.

Phytolith finds in Cameroon from the first millennium BC [56] triggered a still unresolved debate about the date of the first cultivation in Africa. There is linguistic evidence that bananas were known in Madagascar at the time.[57] However, it is likely that bananas were brought at least to Madagascar, if not to the East African coast, from Southeast Asia c during the period of the Malagasy colonization of the island. 400 AD[59]

Glucanase and two other proteins specific to bananas have been found in tartar from early Iron Age (12th century BC) Philistines at Tel Erani in the southern Levant.[60]

Another wave of introductions later spread bananas to other parts of tropical Asia, particularly Indochina and the Indian subcontinent.[50][51] However, there is evidence that bananas were known to the Indus Valley civilization from phytoliths recovered from the Kot Diji archaeological site in Pakistan (although they are absent from other contemporary sites in South Asia). This could be a possible indication of a very early spread of bananas by Austronesian traders by sea as early as 2000 BC. be. However, this is still conjectural as they may have originated from local wild Musa species used for fiber or as ornamentals rather than food.[52]

Southeast Asia remains the region of the primary variety of the banana. There are areas of secondary diversity in Africa, indicating a long history of banana cultivation in these regions.

[62] Actual and probable spread of bananas during the Caliphates (AD 700–1500)

The banana may also have been present in isolated locations in the Middle East on the eve of Islam. The spread of Islam was followed by widespread dissemination. There are numerous references to it in Islamic texts (such as poetry and hadith) from the 9th century onwards. By the 10th century, the banana appears in texts from Palestine and Egypt. From there it spread to North Africa and Muslim Iberia. An article on the cultivation of banana trees is contained in Ibn al-‘Awwam’s 12th-century agricultural work, Book on Agriculture.[63] In the Middle Ages, bananas from Granada were considered the best in the Arab world.[62] In 650, Islamic conquerors brought the banana to Palestine. Today, banana consumption in Islamic countries increases significantly during Ramadan, the month of daylight fasting.[64]

Bananas were certainly grown in the Christian kingdom of Cyprus in the late Middle Ages. In 1458, the Italian traveler and writer Gabriele Capodilista wrote positively about the extensive agricultural produce of the lands at Episkopi, near present-day Limassol, including the region’s banana plantations.[65]

Acta Eruditorum, 1734 Illustration of a fruit and banana plant from 1734

Bananas (like coconuts) were encountered in both Guam and the Philippines by European explorers during Magellan’s expedition in 1521. In the absence of a name for the fruit, naval historian Antonio Pigafetta described them as “figs more than a palm long”.[66][67] : 130,132 Bananas were introduced to South America by Portuguese sailors who brought the fruit from West Africa brought in the 16th century.[68] Southeast Asian varieties of bananas, as well as abaca grown for fiber, were also introduced by the Spanish from the Philippines to New Spain (North and Central America) via the Manila galleons.

India, China and Southeast Asia are home to many wild banana species and cultivars of exceptional diversity.

There are fuzzy bananas whose skin is bubblegum pink; green and white striped bananas with orange flesh; Bananas that taste like strawberries when cooked. The Double Mahoi plant can produce two clusters at the same time. The Chinese name of the aromatic Go San Heong banana means “You can smell it from the next mountain”. The fingers of a banana plant are fused; another produces clusters of a thousand fingers, each only an inch long. Mike Peed, the New Yorker[70]

Plantation cultivation in the Caribbean, Central and South America

In the 15th and 16th centuries, Portuguese colonists planted bananas in the Atlantic islands, Brazil and West Africa.[71] North Americans began consuming bananas on a small scale at very high prices shortly after the Civil War, although the food did not become more widespread until the 1880s.[72] As late as the Victorian era, bananas were not well known in Europe, although they were available.[71] Jules Verne introduced his readers to bananas with detailed descriptions in Around the World in Eighty Days (1872).

The earliest modern plantations emerged in Jamaica and the associated western Caribbean zone, including most of Central America. It involved combining modern transport networks of steamships and railroads with the development of refrigeration systems that allowed more time between harvest and ripening. North American shippers like Lorenzo Dow Baker and Andrew Preston, founders of the Boston Fruit Company, began this process in the 1870s, but railroad builders like Minor C. Keith also got involved, eventually leading to multinational conglomerates like what is now Chiquita Brands International and Dole.[72] These companies were monopolistic, vertically integrated (meaning they controlled growing, processing, shipping, and marketing), and typically used political manipulation to build enclave economies (economies that were internally self-sufficient, virtually tax-exempt, and export-oriented, contributing very little to the hospitality). Their political maneuvers, which spawned the term banana republic for states like Honduras and Guatemala, included working with local elites and their rivals to influence policy, or playing off United States international interests, particularly during the Cold War, to achieve the To maintain a political climate favorable to their interests.[73]

Peasant cultivation for export to the Caribbean

The vast majority of the world’s bananas are now grown for family consumption or for sale in local markets. India is a world leader in this type of production, but many other Asian and African countries where climate and soil conditions permit cultivation also host large populations of banana farmers who sell at least part of their harvest.

However, banana farmers from the rural sector in the Caribbean produce for the world market. The Windward Islands are notable for growing mostly Cavendish bananas for an international market, generally in Europe but also in North America. In the Caribbean, and particularly in Dominica where this style of cultivation is widespread, farms are in the 1 to 2 acre range. In many cases, the farmer earns additional money from other crops, from off-farm work, and from a share of the income of relatives living abroad.

Banana crops are vulnerable to destruction from high winds such as tropical storms or hurricanes.

Modern extension

All bananas widely cultivated today are descended from the two wild bananas Musa acuminata and Musa balbisiana. While the original wild bananas contained large seeds, diploid or polyploid varieties (some hybrids) with tiny seeds or triploid hybrids without seeds are preferred for human raw fruit consumption,[76] because banana seeds are large and hard and prickly and can break easily Teeth. These are reproduced asexually by offshoots. The plant is allowed to produce two shoots at a time; a larger one for immediate fruiting and a smaller “sucker” or “follower” to produce fruit in 6–8 months.

As a non-seasonal crop, bananas are available fresh year-round.[77]

Cavendish

Cavendish bananas are the main commercial banana varieties sold in the world market.

In 2009, by far the most important cultivars in global trade belonged to the triploid AAA group of Musa acuminata, commonly referred to as the Cavendish Group bananas. They accounted for the bulk of banana exports,[76] although they did not emerge until 1836.[78] The Dwarf Cavendish and Grand Nain (Chiquita banana) cultivars gained popularity in the 1950s after the previous mass-produced cultivar Gros Michel (also an AAA group cultivar) collapsed due to Panama disease caused by the fungus Fusarium oxysporum , became commercially unviable infesting the roots of the banana plant.[76] Cavendish cultivars are resistant to Panama disease, but in 2013 there were concerns that the black Sigatoka fungus would in turn make Cavendish bananas unprofitable.[79]

Although no longer viable for large-scale cultivation, gros michel is not extinct and is still cultivated in areas free of Panama disease.[80] Likewise, Dwarf Cavendish and Grand Nain are not threatened with extinction, but they can leave supermarket shelves if disease makes it impossible to supply the world market. It is unclear whether an existing variety can replace Cavendish bananas, so various hybridization and genetic engineering programs are trying to create a disease-resistant banana for the mass market.[76] One such strain that has emerged is Taiwanese Cavendish, also known as Formosana.[81]

maturation

Ralstonia solanacearum on an overripe banana on an overripe banana

Export bananas are picked green and continue to ripen in special rooms upon arrival in the destination country. These spaces are airtight and filled with ethylene gas to initiate maturation. The bright yellow color that consumers typically associate with supermarket bananas is actually caused by the artificial ripening process.[82] Flavor and texture are also affected by ripening temperature. Bananas are refrigerated to 13.5 to 15 °C (56.3 to 59.0 °F) during shipment. At lower temperatures, ripening stalls permanently and bananas turn gray as cell walls collapse. The skin of ripe bananas quickly turns black in the 4°C (39°F) environment of a home refrigerator, although the fruit inside is unaffected.

Bananas can be ordered “unfumigated” (i.e. not treated with ethylene) from the retailer and may appear fully green in the supermarket. Guineos verdes (green bananas) that have not been gassed will never fully ripen before they rot. Instead of eating fresh, these bananas can be used in cooking, as seen in Jamaican cuisine.[83]

A 2008 study reported that ripe bananas fluoresce when exposed to ultraviolet light. This property is attributed to the breakdown of chlorophyll, which leads to the accumulation of a fluorescent product in the peel of the fruit. The degradation product chlorophyll is stabilized by a propionate ester group. The leaves of the banana plant also fluoresce in the same way. Green (unripe) bananas do not fluoresce.[84] This paper suggested that this fluorescence could be used “for the in vivo optical monitoring of ripening and overripening of bananas and other fruits”.

storage and transportation

Bananas have to be transported over long distances from the tropics to world markets.[85] In order to achieve maximum shelf life, the harvest takes place before the fruits are ripe. The fruits require careful handling, rapid transportation to ports, refrigeration, and refrigerated shipping. The aim is to prevent the bananas from producing their natural ripening agent, ethylene. Diese Technologie ermöglicht Lagerung und Transport für 3–4 Wochen bei 13 °C (55 °F). Bei der Ankunft werden Bananen bei etwa 17 °C (63 °F) gehalten und mit einer geringen Ethylenkonzentration behandelt. Nach einigen Tagen beginnt die Frucht zu reifen und wird für den Endverkauf vertrieben. Reife Bananen können einige Tage zu Hause aufbewahrt werden. Wenn Bananen zu grün sind, können sie über Nacht mit einem Apfel oder einer Tomate in eine braune Papiertüte gelegt werden, um den Reifungsprozess zu beschleunigen.[86]

Kohlendioxid (das Bananen produzieren) und Ethylen-Absorptionsmittel verlängern die Fruchtlebensdauer auch bei hohen Temperaturen. Dieser Effekt kann ausgenutzt werden, indem Banane in einen Polyethylenbeutel gepackt wird und ein Ethylenabsorptionsmittel, z. B. Kaliumpermanganat, auf einem inerten Träger eingeschlossen wird. Der Beutel wird dann mit einem Band oder einer Schnur verschlossen. Es hat sich gezeigt, dass diese Behandlung die Lebensdauer von bis zu 3–4 Wochen mehr als verdoppelt, ohne dass eine Kühlung erforderlich ist.[87][88][89]

sustainability

Der übermäßige Einsatz von Düngemitteln, die oft in verlassenen Plantagen zurückgelassen werden, trägt stark zur Eutrophierung lokaler Bäche und Seen bei und schädigt das Leben im Wasser, nachdem Algenblüten den Fischen den Sauerstoff entzogen haben. Es wurde die Theorie aufgestellt, dass die Zerstörung von 60 % der Korallenriffe entlang der Küsten Costa Ricas teilweise auf Sedimente von Bananenplantagen zurückzuführen ist. Ein weiteres Problem ist die Entwaldung im Zusammenhang mit der Ausweitung der Bananenproduktion. Da Monokulturen die Bodennährstoffe schnell erschöpfen, dehnen sich die Plantagen auf Gebiete mit fruchtbaren Böden aus und holzen Wälder ab, was sich auch auf die Bodenerosion und -degradation auswirkt und die Häufigkeit von Überschwemmungen erhöht. Der World Wildlife Fund (WWF) gab an, dass die Bananenproduktion mehr Abfall produzierte als jeder andere landwirtschaftliche Sektor, hauptsächlich aus weggeworfenen Bananenpflanzen, Tüten zum Abdecken der Bananen, Schnüren zum Binden und Transportbehältern.[90]

Freiwillige Nachhaltigkeitsstandards wie Rainforest Alliance und Fairtrade werden zunehmend eingesetzt, um einige dieser Probleme anzugehen. Die durch solche Nachhaltigkeitsstandards zertifizierte Bananenproduktion verzeichnete von 2008 bis 2016 eine durchschnittliche jährliche Wachstumsrate von 43 %, was 36 % der Bananenexporte entspricht.[91]

Produktion und Export

2017 production (in millions of tonnes) Bananas Plantains Total 30.5 30.5 11.2 11.2 6.1 3.1 9.2 3.8 3.6 7.4 7.2 7.2 6.3 0.8 7.1 6.7 6.7 1.3 4.5 5.8 0.3 4.8 5.1 4.3 4.3 3.9 0.4 4.3 0.1 4.1 4.2 3.5 0.6 4.1 0.6 3.3 3.9 3.2 3.2 2,6 0,1 2,7 0,3 2,0 2,3 2,2 2,2 1,2 1,0 2,2 2,1 2,1 Welt 113,9 39,2 153,1 Quelle: FAOSTAT der Vereinten Nationen[92][93] Hinweis: Einige Länder unterscheiden zwischen Bananen und Kochbananen, aber vier der sechs größten Produzenten tun dies nicht. daher sind Vergleiche unter Verwendung der Gesamtmenge für Bananen und Kochbananen erforderlich.

Im Jahr 2017 betrug die Weltproduktion von Bananen und Kochbananen zusammen 153 Millionen Tonnen, angeführt von Indien und China mit zusammen 27 % der Weltproduktion.[94][95] Andere große Produzenten waren die Philippinen, Kolumbien, Indonesien, Ecuador und Brasilien.

Wie für 2013 berichtet, beliefen sich die weltweiten Gesamtexporte auf 20 Millionen Tonnen Bananen und 859.000 Tonnen Kochbananen.[96] Ecuador und die Philippinen waren mit 5,4 bzw. 3,3 Millionen Tonnen die führenden Exporteure, und die Dominikanische Republik war mit 210.350 Tonnen der führende Exporteur von Kochbananen.[96]

Entwicklungsländer

Bananas and plantains constitute a major staple food crop for millions of people in developing countries. In many tropical countries, green (unripe) bananas used for cooking represent the main cultivars. Most producers are small-scale farmers either for home consumption or local markets. Because bananas and plantains produce fruit year-round, they provide a valuable food source during the hunger season (when the food from one annual/semi-annual harvest has been consumed, and the next is still to come). Bananas and plantains are important for global food security.[97]

Pests, diseases, and natural disasters

Banana bunches are sometimes encased in plastic bags for protection. The bags may be coated with pesticides

Although in no danger of outright extinction, the most common edible banana cultivar Cavendish (extremely popular in Europe and the Americas) could become unviable for large-scale cultivation in the next 10–20 years. Its predecessor ‘Gros Michel’, discovered in the 1820s, suffered this fate. Like almost all bananas, Cavendish lacks genetic diversity, which makes it vulnerable to diseases, threatening both commercial cultivation and small-scale subsistence farming.[98][99] Some commentators remarked that those variants which could replace what much of the world considers a “typical banana” are so different that most people would not consider them the same fruit, and blame the decline of the banana on monogenetic cultivation driven by short-term commercial motives.[73] Overall, fungal diseases are disproportionately important to small island developing states.[100]

Panama disease

Panama disease is caused by a fusarium soil fungus (Race 1), which enters the plants through the roots and travels with water into the trunk and leaves, producing gels and gums that cut off the flow of water and nutrients, causing the plant to wilt, and exposing the rest of the plant to lethal amounts of sunlight. Prior to 1960, almost all commercial banana production centered on “Gros Michel”, which was highly susceptible.[101] Cavendish was chosen as the replacement for Gros Michel because, among resistant cultivars, it produces the highest quality fruit. However, more care is required for shipping the Cavendish,[102] and its quality compared to Gros Michel is debated.[103]

According to current sources, a deadly form of Panama disease is infecting Cavendish. All plants are genetically identical, which prevents evolution of disease resistance. Researchers are examining hundreds of wild varieties for resistance.[101]

Tropical race 4

Tropical race 4 (TR4), a reinvigorated strain of Panama disease, was first discovered in 1993. This virulent form of fusarium wilt destroyed Cavendish in several southeast Asian countries and spread to Australia and India.[104] As the soil-based fungi can easily be carried on boots, clothing, or tools, the wilt spread to the Americas despite years of preventive efforts.[104] Cavendish is highly susceptible to TR4, and over time, Cavendish is endangered for commercial production by this disease.[105] The only known defense to TR4 is genetic resistance.[104] This is conferred either by RGA2, a gene isolated from a TR4-resistant diploid banana, or by the nematode-derived Ced9.[106][107] Experts state the need to enrich banana biodiversity by producing diverse new banana varieties, not just having a focus on the Cavendish.[104]

Black sigatoka

Black sigatoka is a fungal leaf spot disease first observed in Fiji in 1963 or 1964. Black Sigatoka (also known as black leaf streak) has spread to banana plantations throughout the tropics from infected banana leaves that were used as packing material. It affects all main cultivars of bananas and plantains (including the Cavendish cultivars[79]), impeding photosynthesis by blackening parts of the leaves, eventually killing the entire leaf. Starved for energy, fruit production falls by 50% or more, and the bananas that do grow ripen prematurely, making them unsuitable for export. The fungus has shown ever-increasing resistance to treatment, with the current expense for treating 1 hectare (2.5 acres) exceeding US$1,000 per year. In addition to the expense, there is the question of how long intensive spraying can be environmentally justified.

Banana bunchy top virus

Banana bunchy top virus (BBTV) is a plant virus of the genus Babuvirus, family Nanonviridae affecting Musa spp. (including banana, abaca, plantain and ornamental bananas) and Ensete spp. in the family Musaceae.[108] Banana bunchy top disease (BBTD) symptoms include dark green streaks of variable length in leaf veins, midribs and petioles. Leaves become short and stunted as the disease progresses, becoming ‘bunched’ at the apex of the plant. Infected plants may produce no fruit or the bunch may not emerge from the pseudostem.[109] The virus is transmitted by the banana aphid Pentalonia nigronervosa and is widespread in SE Asia, Asia, the Philippines, Taiwan, Oceania and parts of Africa. There is no cure for BBTD, but it can be effectively controlled by the eradication of diseased plants and the use of virus-free planting material.[110] No resistant cultivars have been found, but varietal differences in susceptibility have been reported. The commercially important Cavendish subgroup is severely affected.[109]

Banana bacterial wilt

Banana bacterial wilt (BBW) is a bacterial disease caused by Xanthomonas campestris pv. musacearum.[111] After being originally identified on a close relative of bananas, Ensete ventricosum, in Ethiopia in the 1960s,[112] BBW occurred in Uganda in 2001 affecting all banana cultivars. Since then BBW has been diagnosed in Central and East Africa including the banana growing regions of Rwanda, the Democratic Republic of the Congo, Tanzania, Kenya, Burundi, and Uganda.[113]

conservation

Given the narrow range of genetic diversity present in bananas and the many threats via biotic (pests and diseases) and abiotic (such as drought) stress, conservation of the full spectrum of banana genetic resources is ongoing.[114] Banana germplasm is conserved in many national and regional gene banks, and at the world’s largest banana collection, the International Musa Germplasm Transit Centre (ITC), managed by Bioversity International and hosted at KU Leuven in Belgium.[115] Musa cultivars are usually seedless, and options for their long-term conservation are constrained by the vegetative nature of the plant’s reproductive system. Consequently, they are conserved by three main methods: in vivo (planted in field collections), in vitro (as plantlets in test tubes within a controlled environment), and by cryopreservation (meristems conserved in liquid nitrogen at −196 °C).[114] Genes from wild banana species are conserved as DNA and as cryopreserved pollen[114] and banana seeds from wild species are also conserved, although less commonly, as they are difficult to regenerate. In addition, bananas and their crop wild relatives are conserved in situ (in wild natural habitats where they evolved and continue to do so). Diversity is also conserved in farmers’ fields where continuous cultivation, adaptation and improvement of cultivars is often carried out by small-scale farmers growing traditional local cultivars.[116]

The cold storage room for the banana collection at Bioversity International ‘s Musa Germplasm Transit Centre

nutrition

Raw bananas (not including the peel) are 75% water, 23% carbohydrates, 1% protein, and contain negligible fat. A 100-gram reference serving supplies 89 Calories, 31% of the US recommended Daily Value (DV) of vitamin B 6 , and moderate amounts of vitamin C, manganese and dietary fiber, with no other micronutrients in significant content (see table).

potassium

Although bananas are commonly thought to contain exceptional potassium content,[27][117] their actual potassium content is not high per typical food serving, having only 8% of the US recommended Daily Value for potassium (considered a low level of the DV, see nutrition table), and their potassium-content ranking among fruits, vegetables, legumes, and many other foods is relatively moderate.[118][119] Vegetables with higher potassium content than raw dessert bananas (358 mg per 100 g) include raw spinach (558 mg per 100 g), baked potatoes without skin (391 mg per 100 g), cooked soybeans (539 mg per 100 g), grilled portabella mushrooms (437 mg per 100 g), and processed tomato sauces (413–439 mg per 100 g). Raw plantains contain 499 mg potassium per 100 g. Dehydrated dessert bananas or banana powder contain 1491 mg potassium per 100 g.[118]

Allergen

Individuals with a latex allergy may experience a reaction to bananas.[120]

Culture

Food and cooking

fruit

Bananas are a staple starch for many tropical populations. Depending upon cultivar and ripeness, the flesh can vary in taste from starchy to sweet, and texture from firm to mushy. Both the skin and inner part can be eaten raw or cooked. The primary component of the aroma of fresh bananas is isoamyl acetate (also known as banana oil), which, along with several other compounds such as butyl acetate and isobutyl acetate, is a significant contributor to banana flavor.[121][122][123]

During the ripening process, bananas produce the gas ethylene, which acts as a plant hormone and indirectly affects the flavor. Among other things, ethylene stimulates the formation of amylase, an enzyme that breaks down starch into sugar, influencing the taste of bananas. The greener, less ripe bananas contain higher levels of starch and, consequently, have a “starchier” taste. On the other hand, yellow bananas taste sweeter due to higher sugar concentrations. Furthermore, ethylene signals the production of pectinase, an enzyme which breaks down the pectin between the cells of the banana, causing the banana to soften as it ripens.[124][125]

In addition to being eaten raw, bananas are eaten deep fried, baked in their skin in a split bamboo, or steamed in glutinous rice wrapped in a banana leaf. Bananas can be made into fruit preserves. Banana pancakes are popular among travelers in South Asia and Southeast Asia. This has elicited the expression Banana Pancake Trail for those places in Asia that cater to these travelers. Banana chips are a snack produced from sliced dehydrated or fried banana or plantain, which have a dark brown color and an intense banana taste. Dried bananas are also ground to make banana flour. Extracting juice is difficult, because when a banana is compressed, it simply turns to pulp. Bananas feature prominently in Philippine cuisine, being part of traditional dishes and desserts like maruya, turón, and halo-halo or saba con yelo. Most of these dishes use the Saba Banana or Cardaba banana cultivar. Bananas are also commonly used in cuisine in the South-Indian state of Kerala, where they are steamed (puzhungiyathu), made into curries,[126] fried into chips, (upperi)[127] or fried in batter (pazhampori).[128] Pisang goreng, bananas fried with batter similar to the Filipino maruya or Kerala pazhampori, is a popular dessert in Malaysia, Singapore, and Indonesia. A similar dish is known in the United Kingdom and United States as banana fritters.

Plantains are used in various stews and curries or cooked, baked or mashed in much the same way as potatoes, such as the pazham pachadi dish prepared in Kerala.[126]

flower

Banana blossom used for culinary purpose

Banana hearts are used as a vegetable[129] in South Asian and Southeast Asian cuisine, either raw or steamed with dips or cooked in soups, curries and fried foods.[130][131] The flavor resembles that of artichoke. As with artichokes, both the fleshy part of the bracts and the heart are edible.[132]

leaves

Leaf of banana plant

Banana leaves are large, flexible, and waterproof. While generally too tough to actually be eaten, they are often used as ecologically friendly disposable food containers or as “plates” in South Asia and several Southeast Asian countries.[133] In Indonesian cuisine, banana leaf is employed in cooking methods like pepes and botok; banana leaf packages containing food ingredients and spices are cooked in steam or in boiled water, or are grilled on charcoal. When used so for steaming or grilling, the banana leaves protect the food ingredients from burning and add a subtle sweet flavor.[134] In South India, it is customary to serve traditional food on a banana leaf. In Tamil Nadu (India), dried banana leaves are used as to pack food and to make cups to hold liquid food items.

Trunk

The tender core of the banana plant’s trunk is also used in South Asian and Southeast Asian cuisine. Examples include the Burmese dish mohinga, and the Filipino dishes inubaran and kadyos, manok, kag ubad.[135]

fiber

textiles

Banana fiber harvested from the pseudostems and leaves of the plant has been used for textiles in Asia since at least the 13th century. Both fruit-bearing and fibrous varieties of the banana plant have been used.[136] In the Japanese system Kijōka-bashōfu, leaves and shoots are cut from the plant periodically to ensure softness. Harvested shoots are first boiled in lye to prepare fibers for yarn-making. These banana shoots produce fibers of varying degrees of softness, yielding yarns and textiles with differing qualities for specific uses. For example, the outermost fibers of the shoots are the coarsest, and are suitable for tablecloths, while the softest innermost fibers are desirable for kimono and kamishimo. This traditional Japanese cloth-making process requires many steps, all performed by hand.[137]

In India, a banana fiber separator machine has been developed, which takes the agricultural waste of local banana harvests and extracts strands of the fiber.[138]

paper

Banana fiber is used in the production of banana paper. Banana paper is made from two different parts: the bark of the banana plant, mainly used for artistic purposes, or from the fibers of the stem and non-usable fruits. The paper is either hand-made or by industrial process.[139]

Cultural roles

Coconut, banana and banana leaves used while worshiping River Kaveri at Tiruchirappalli , India Banana flowers and leaves for sale in the Thanin market in Chiang Mai , Thailand

Künste

Now I don’t think much of the man that throws a banana peelin’ on the sidewalk, and I don’t think much of the banana peel that throws a man on the sidewalk neither … my foot hit the bananer peelin’ and I went up in the air, and I come down ker-plunk, jist as I was pickin’ myself up a little boy come runnin’ across the street … he says, “Oh mister, won’t you please do that agin? My little brother didn’t see you do it.”

The poet Bashō is named after the Japanese word for a banana plant. The “bashō” planted in his garden by a grateful student became a source of inspiration to his poetry, as well as a symbol of his life and home. [143]

The cover artwork for the debut album of The Velvet Underground features a banana made by Andy Warhol. On the original vinyl LP version, the design allowed the listener to “peel” this banana to find a pink, peeled phallic banana on the inside. [144]

Italian artist Maurizio Cattelan created a concept art piece titled Comedian[145] involving taping a banana to a wall using silver duct tape. The piece was exhibited briefly at the Art Basel in Miami before being removed from the exhibition and eaten sans permission in another artistic stunt titled Hungry Artist[146] by New York artist David Datuna.

Religion and popular beliefs

Nang Tani, the female , the female ghost of Thai folklore that haunts banana plants

In India, bananas serve a prominent part in many festivals and occasions of Hindus. In South Indian weddings, particularly Tamil weddings, banana trees are tied in pairs to form an arch as a blessing to the couple for a long-lasting, useful life.[147][148]

In Thailand, it is believed that a certain type of banana plant may be inhabited by a spirit, Nang Tani, a type of ghost related to trees and similar plants that manifests itself as a young woman.[149] Often people tie a length of colored satin cloth around the pseudostem of the banana plants.[150]

In Malay folklore, the ghost known as Pontianak is associated with banana plants (pokok pisang), and its spirit is said to reside in them during the day.[151]

Racist symbol

There is a long racist history of describing people of African descent as being more like monkeys than humans, and due to the assumption in popular culture that monkeys like bananas, bananas have been used in symbolic acts of hate speech.[152][153]

Particularly in Europe, bananas have long been commonly thrown at black footballers by racist spectators.[154] In April 2014, during a match at Villarreal’s stadium, El Madrigal, Dani Alves was targeted by Villareal supporter David Campaya Lleo, who threw a banana at him.[155] Alves picked up the banana, peeled it and took a bite, and the meme went viral on social media in support of him.[156] Racist taunts are an ongoing problem in football.[157][158] Bananas were hung from nooses around the campus of American University in May 2017 after the student body elected its first black woman student government president.[159]

“Banana” is also a slur aimed at some Asian people, that are said to be “yellow on the outside, white on the inside”.[160] Used primarily by East or Southeast Asians for other East/Southeast Asians or Asian Americans who are perceived as assimilated into mainstream American culture.[161]

Unicode

The Unicode standard includes the emoji character U+1F34C 🍌 BANANA.[162]

Other uses

tear gas canister with a banana for scale. This method of size comparisons is an internet meme.

In internet culture, bananas are sometimes included in images as a reference for the size of other objects in the image. This use, often accompanied with the text “banana for scale”, became an internet meme. [163]

The large leaves may be used as umbrellas. [134]

Banana peel may have capability to extract heavy metal contamination from river water, similar to other purification materials. [164] [165] In 2007, banana peel powder was tested as a means of filtration for heavy metals and radionuclides occurring in water produced by the nuclear and fertilizer industries (cadmium contaminant is present in phosphates). When added and thoroughly mixed for 40 minutes, the powder can remove roughly 65% of heavy metals, and this can be repeated.

In 2007, banana peel powder was tested as a means of filtration for heavy metals and radionuclides occurring in water produced by the nuclear and fertilizer industries (cadmium contaminant is present in phosphates). When added and thoroughly mixed for 40 minutes, the powder can remove roughly 65% of heavy metals, and this can be repeated. Waste bananas can be used to feed livestock.[166]

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Banana leaves are large, broad, elongated and slightly rounded, averaging two meters long, half a meter wide, and 8-12 leaves per tree. The surface of the leaves is waxy, flexible and glossy and ranges in color from lime, olive green to dark green. There is a central midrib that runs the length of the leaf, and two laminas, or leaf halves, are located on either side of the midrib. The leaves do not have branching veins, making them prone to tearing easily. Banana plants also have a pseudostem, which is a false stem that looks like a stem but is made up of multiple fleshy leaf sheaths that closely overlap. Banana leaves have a grassy and sweet, green flavor. Banana leaves are available all year round. Banana leaves, botanically classified as Musa acuminate, grow on a perennial herb shrub that resembles a tree but is classified as a plant. There are many types of banana plants that grow in tropical regions and some can grow up to 7-8 meters tall. Pineapples are believed to be one of the world’s first cultivated fruits, and the leaves have become a popular cooking tool. Banana leaves are not typically consumed but used as a waterproof covering for cooking food and adding flavor. In addition to cooking, they are also used as plate mats, cups, bowls and as a writing tablet. Banana leaves contain polyphenols, which are natural antioxidants. Green tea also contains some of these polyphenols. Aside from culinary uses, banana leaves have also been used in the Buddhist and Hindu religions for decoration and as bowls, plates and offerings at special religious celebrations such as wedding ceremonies. They are also used in India and the Philippines to build fences and thatched roofs, and have even been used as umbrellas. Banana trees are believed to have grown between 8,000 and 5,000 BC. Originating in Southeast Asia and then spread to the New World by explorers, it was cultivated commercially by the late 1880s. Today, banana leaves are available in specialty markets and online retailers around the world including Asia, Southeast Asia, Central Africa, Latin America, Europe, Australia, the United States and the Caribbean. Recipes that include banana leaves. One is easiest, three is harder. the other 1… people have shared banana leaves using the Specialty Produce app for iPhone and Android

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Bananas are one of the most popular fruits in the world. They are very nutritious, have a wonderfully sweet taste and serve as the main ingredient in many recipes. Bananas are even used to make a relaxing tea. This article provides an overview of banana tea, including its nutrition, health benefits, and how to prepare it. Share on Pinterest

What is banana tea? Banana tea is made by boiling a whole banana in hot water, then removing it and drinking the remaining liquid. Depending on your preference, it can be prepared with or without the skin. When made with the peel, it is usually referred to as banana peel tea. Because banana peel tea takes longer to make due to its high fiber content, many people choose to omit the peel. Most people drink this banana tea with a pinch of cinnamon or honey to enhance its flavor. Finally, it is most commonly enjoyed at night to aid in sleep. Summary Banana tea is a banana-infused beverage made with whole bananas, hot water, and sometimes cinnamon or honey. You can cook it with or without the skin, but it will take longer to cook if you leave the skin on.

Nutrition of Banana Tea Detailed nutritional information for banana tea is not available. However, since it uses whole bananas and water, it likely contains some of the water-soluble nutrients found in bananas, such as vitamin B6, potassium, magnesium, manganese, and copper (1). Since most people throw away the banana after brewing it, banana tea is not a significant source of calories. Although soaking bananas releases some nutrients like vitamin B6 and potassium, you won’t get as much of them as you would if you eat the whole fruit. Longer steeping times can increase the nutrient concentration in the tea. Still, banana tea can be a great source of potassium and magnesium, which are important minerals for heart health and sleep quality (2, 3, 4). It also contains some vitamin B6, which supports a healthy immune system and red blood cell development (5, 6). Summary Banana tea can be a good source of vitamin B6, potassium, magnesium, manganese, and copper. However, each batch may contain different amounts of nutrients due to differences in preparation method and brewing time.

Health Benefits of Banana Tea Drinking banana tea can provide various health benefits. May Contain Antioxidants Bananas are naturally high in water-soluble antioxidants, including dopamine and gallocatechin, which may help fight free radicals and prevent chronic conditions like heart disease (7, 8). However, the skin has a much higher antioxidant content than the meat. Therefore, adding the zest to your tea during brewing can increase your intake of these molecules (7, 9). Although bananas are naturally high in vitamin C, banana tea is not a good source of this antioxidant as it is sensitive to heat and is likely to be destroyed during brewing (10). May Prevent Bloating Banana tea is high in potassium, a mineral and electrolyte important for fluid regulation, healthy blood pressure, and muscle contractions (11, 12). Potassium works closely with sodium, another mineral and electrolyte, to regulate the fluid balance in your cells. However, if they contain more sodium than potassium, it can cause water retention and bloating (11). The potassium and water content of banana tea can help offset bloating from a high-salt diet by signaling your kidneys to excrete more sodium in your urine (11). Can Promote Sleep Banana tea has become a popular sleep aid. It contains three main nutrients that many claim improve sleep — potassium, magnesium, and tryptophan (1). Bananas are a good source of magnesium and potassium, two minerals linked to better sleep quality and length due to their muscle-relaxing properties (3, 13, 14). They also provide some tryptophan, an amino acid important for the production of the sleep-inducing hormones serotonin and melatonin (15, 16). Still, no studies have examined the effectiveness of banana tea as a sleep aid. Additionally, the extent to which these nutrients enter the tea during the brewing process is unknown, making it difficult to know whether drinking the tea would have the same potential sleep-promoting effects as eating a banana. Low-sugar banana tea can be a good substitute for sugary drinks. Only a small amount of the sugar in bananas is released into the water during brewing, serving as a natural sweetener for your tea. Most people consume too much sugar from beverages, which is linked to an increased risk of obesity, heart disease, and type 2 diabetes ( 17Trusted Source ). Therefore, choosing drinks with no added sugar, like banana tea, can be an easy way to lower your sugar intake. May Support Heart Health The nutrients in banana tea may support heart health. Banana tea contains potassium and magnesium, which have been shown to help lower blood pressure and reduce the risk of heart disease and stroke (2, 18, 19, 20). In fact, a study of 90,137 women found that a high-potassium diet was associated with a 27% reduced risk of stroke ( 21Trusted Source ). In addition, a diet high in catechins, a type of antioxidant found in banana tea, may reduce the risk of heart disease. Still, no studies have directly examined the antioxidants in banana tea or their impact on heart disease risk (8). Summary Banana tea is high in nutrients and antioxidants that may lower the risk of heart disease and prevent bloating. Plus, it’s naturally low in sugar and a great substitute for sugary drinks.

Preparing Banana Tea Banana tea is very easy to prepare and can be prepared with or without the peel. Bowlless Banana Tea Fill a saucepan with 2-3 cups (500-750 ml) of water and bring to a boil. Peel a banana and cut off both ends. Put the banana in the boiling water. Reduce heat and simmer for 5-10 minutes. Add cinnamon or honey (optional). Remove the banana and divide the remaining liquid into 2-3 cups. Banana Peel Tea Fill a saucepan with 2-3 cups (500-750 mL) of water and bring to a boil. Gently rinse a whole banana under the tap to remove dirt and debris. Leave the peel on and cut off both ends. Put the banana in the boiling water. Reduce heat and simmer for 15-20 minutes. Add cinnamon or honey (optional). Remove the banana and divide the remaining liquid into 2-3 cups. If enjoying alone, keep any leftovers in your fridge and drink within 1-2 days, cold or warmed up. To avoid waste, use the leftover banana in other recipes, e.g. B. for smoothies, oatmeal or banana bread. Summary To make banana tea, boil a whole, peeled banana in hot water for 5-10 minutes. If you prefer to leave the peel on, let it simmer for 15-20 minutes. Add cinnamon or honey for extra flavor.