1 Introduction Banana is an important economic crop worldwide, and is widely consumed in many countries, especially China, Spain, Vietnam, Ecuador, India, Australia, and some tropical and subtropical regions of the USA ( Pongprasert and Srilaong
Forty Colletotrichum musae isolates were recovered from ten different banana cultivars (Musa spp.) exhibiting the symptoms of both crown rot and anthracnose. The isolates were characterized morphologically and with molecular tools. Based on morphological characters in culture, the 40 C. musae isolates were included in four groups. Group I consisted of fast growing isolates with pinkish to light orange mycelia; group II included isolates with sparse, slow growing, suppressed, light orange mycelia; group III consisted of isolates with dense, fast growing, orange mycelia; and group IV included isolates with profuse cottony mycelia, mostly white to very light orange colour. Twelve isolates of C. musae were further selected and tested with RAPD primers for their genetic diversity. The RAPD dendrogram grouped the 12 isolates of C. musae in three clusters. Based on RAPD patterns, the similarity index (SI) within C. musae isolates ranged from 41.66 to 100%. Thus, the RAPD analysis revealed a high genetic variability in C. musae isolated from different banana cultivars. This might explain the differences in cultural characteristics of different isolates.
Chakaiya variety of amla was investigated for its phenolic contents, and extracted phenolics from amla powder were evaluated for their antioxidant activity. RSM (response surface methodology) was used to determine the optimum conditions for maximum recovery of total phenolic content (TPC) and 2,6-diphenyl picryl hydrazil free radical (DPPH*) scavenging activity. The gelatine coating on banana slices before frying significantly reduced (approximately 60%) the fat uptake from oil during frying in comparison to control. The reduction of particle size to the nano range was found to be effective to load the antioxidants effectively. Antioxidant extracted from amla reduced the rate of oxidation of oil during frying and so it may be a better alternative of synthetic antioxidant in food products.
individual behaviors of the main components of natural fibers (cellulose, lignin, and hemicelluloses) [ 18 ]. In the literature, there are several attempts to characterize banana trunk fibers (BTF). Table 1 depicts the reported chemical composition on BTF
( Sukhorukov et al . 2023 ). Banana has been produced in a limited area in Türkiye for over a century; but production has increased for the last two decades because of adoption of protected production in basic greenhouses to tackle with unsuitable weather
A polymerase chain reaction (PCR) assay was used to detect the Indian isolate of banana bunchy top virus at early stages of infection in banana suckers before symptom expression. The viral DNA was detected from a single viruliferous banana aphid (Pentalonia nigronervosa) at 1.0 kb. The six plant species viz., Zingiber officinale, Colocasia esculenta, Catheranthus roseus, Canna indica, Hedychium coronarium and Alphinium sp. upon inoculation with BBTV showed negative results in PCR assay. Using PCR assay the BBTV could be detected in meristem tip cultured banana plants before symptom expression. In field condition the meristem tip cultured banana plants expressed BBTV symptom 45 days after planting.
Phenolic extract from banana peel was extracted with 95% ethanol and characterized by LC-TOF-MS/MS. Epicatechin, rutin, 3,4-dihydroxybenzaldehyde, 3,4-dihydroxybenzoic acid, myricetin, ferulic acid, chlorogenic acid, and gallic acid were detected in the extract. Cholate test was performed for the initial examination of the hypolipidemic effect of the dietary fibres. The dietary fibres prepared by sequential treatment with sulphuric acid then sodium hydroxide (SST) and sodium hydroxide treatment (SHT) had high water-holding capacities (7.48 and 6.91 g g−1) and swelling capacities (4.8 and 4.3 ml g−1). The dietary fibres prepared by sequential treatment with trypsin then sulphuric acid (TST) and sulphuric acid treatment (SAT) had high oil-holding capacities (5.52 and 5.10 g g−1) and enhanced capacities for sodium cholate adsorption. Results indicated the potentials of banana peel as functional ingredient in food applications.
Green synthesis of hydroxyapatite (HA) nanoparticles was followed using various concentrations of pectin extracted from the culinary banana bract. The effect of pectin concentrations on purity, crystallinity, particle size, and morphology of synthesized HA nanoparticles were studied. The extracted pectin was characterized by proton-1 nuclear magnetic resonance spectroscopy (1H NMR) and Fourier transform infrared (FT-IR) spectroscopy. FT-IR results revealed that increased concentration (0–0.075 % w/w) of pectin substantially improved the purity level of synthesized HA nanoparticles. In addition, higher concentration of pectin also reduced the crystallinity and size of the synthesized HA nanoparticles, which was confirmed by X-ray diffraction (XRD) and SEM results, respectively. The synthesized HA nanoparticles at increased pectin concentration (HA0.075) evinced high purity, less crystallinity, and discrete uniform shape. Results of TEM images have the credence to reveal the presence of nanosized discrete particles (20–50 nm) with lattice structure of hydroxyapatite.