INSTRUCTOR:Prof.S.P SinghRGSC, BHU

SPEAKER: PRIYANKA KUMARI B.Sc(Ag) 4th year R-13031

B anana cultivation

BOTANICAL CLASSIFICATION :

SCIENTIFIC NAME : MUSA SP. Chromosome No. : 22 FAMILY : MUSACEAE

BOTANICAL DISCRIPTION :

TYPE OF FRUIT : BERRY EDIBLE PART : ENDOCARP

0rigin:- S.E Asia

BANANA

State Area(‘000 Ha.)

Production(‘000 MT) Productivity(MT/Ha.)

Maharashtra 59.7 3924.1 65.7Tamil Nadu 84.6 3543.8 41.9Karnataka 53.8 1277.6 23.8Gujarat 33.1 1154.3 34.8Andhra Pradesh 50.5 1111.2 22.0Madhya Pradesh 18.2 736.5 40.5

Assam 43.6 605.9 13.9

Bihar 27.2 544.9 20.0Kerala 28.1 395.4 14.1Others 67.2 916.2 -TOTAL 466.2 14209.9 30.5

Source : Database of National Horticulture Board, Ministry of Agriculture ,Govt. of India.

State-wise Area, Production & Productivity of Banana during 2001-02

Banana a tropical crop, grows well in a temperature range of 15ºC – 35ºC with relative humidity of 75-85%.

It require loamy soil with pH between 6.5 – 7.5

Rich in organic material with high nitrogen content, adequate phosphorus and plenty of potash.

Average rainfall require is 650-750 mm.

AGRO-CLIMATIC REQUIREMENTS

Important cultivars include:-

• Dwarf Cavendish • Robusta• Monthan • Poovan• Nendran • Red banana • Nyali• Safed Velchi • Basrai• Ardhapuri, Rasthali, Karpurvalli, Karthali and Grand Naine etc.

VARIETIES CULTIVATED

Prior to planting banana, green manuring crop like daincha, cowpea etc. is used to break the clod and bring the soil to a fine tilt.

Planting material:-

Suckers and tissue culture seedlings.

Sword suckers with well developed rhizome, having actively growing conical bud and weighing approximately 450-700 gm are commonly used as propagating material.

LAND PREPARATION & PLANTING

02/05/2023 9

PLANTING SEASONImportant seasons for planting followed in different states of India are :-

STATE PLANTING TIME

Maharashtra    Kharif  - June – July   Rabi - October – November

Tamil Nadu    February – April   November – December

Kerala   Rainfed - April-MayIrrigated crop- August-

September

02/05/2023 10

NUTRITION

• 10 kg FYM• 200 - 250gm N/plant- As top dressing in three equal parts at

interval of 60,90 & 120 days.• 60-70gm P/plant • 300gm K/plant.• Urea is applied in three to four split doses.

SPACING IN BANANA PLANTING

Traditionally banana growers plant the crop at 1.5m x 1.5m with high density.

Season  Spacing

Kharif 1.5 x 1.5 m., 2 x 2 m. OR 2.5 x 2.5 m.

Rabi 1.5 x 1.2 m., 1.5 x 1.37 m.

02/05/2023 11

Spraying of Glyphosate before planting @ 2 lit/ha is carried out to keep the plantation weed free.

Four to five weeding.

Harrowing the field three to four times to keep the soil loose.

Earthing up should be done at 3-4 months after planting .

DESUCKERING:-

INTERCULTURAL OPERATIONS

02/05/2023 12

PROPPING

BUNCH COVERING & SPRAY

MULCHING

02/05/2023 13

INTER-CROPPING:-

Short duration crops (45-60 days) like mung, cowpea, daincha

are to be considered as green manuring crops.

Leguminous crops, beetroot, ginger, turmeric and sunnhemp

grown as an inter-crop during the first 3-4 months.

GROWTH REGULATORS

2,4 D (25 ppm)- Improves the grade of bunches. CCC (1000 ppm) at 4th & 6th month Plantozyme (2 ml./l.) at 6th & 8th month potassium dihydrogen phosphate (0.5%) and urea (1%) or 2,4 D

solution (10 ppm.) after bunch development improves banana size & quality

02/05/2023 14

INSECT PESTS:-

Root stock/rhizome weevil (Cosmopolites sordidus) ,

Stem borer (Odioporus longicollis)

Banana beetle ( Nodostoma subcostatum)

Banana aphid (Pentalonia nigronervosa)

Nematodes & Thrips

Application of 0.04% endosulfan, 0.1 % carbaryl or 0.05 %

monocrotophos depending upon the type of pest infestation.

PLANT PROTECTION MEASURES

02/05/2023 15

DISEASES:-1. Panama wilt (Fusarium oxysporam)2. Anthracnose (Gleosporium musarum)3. Leaf spot (Sigatoka) [Mycosphaarella musicola & Cercospora

musae]4. Shoot rot (Ceratostomella paradoxa)

BANANA WEEVILWeevil infestation of young plants causes stunting of growth, production of small bunches and sometimes plants death.

02/05/2023 16

CONTROL OF WEEVIL:-  Cultural practices (e.g. clean planting material, proper field

sanitation and trapping)

Chemical insecticides (e.g. dnrsban, primicid, furadan)

Biological agents (e.g. fungal pathogens) and resistant cultivars.

02/05/2023 17

LEAFSPOTS:-

1. Black Sigatoka (by Mycosphaerella jjiensis)2. Leaf speckle (by Periconiella sapienlwlicola)3. Yellow Sigatoka (by Mycosphaerella micola)

(YELLOW SIGATOKA) (BLACK SIGATOKA)

The cheapest and most effective method of controlling plant diseases is by use of resistant cultivars.

02/05/2023 18

ANTHRACNOSE:- Caused by a fungus Colletotrichum musae. Attacks the fruit. It is most common on cooking bananas.

02/05/2023 19

GRADING:-

Based on size, color and maturity of the fruits.

STORAGE:-

Stored for up to 3 weeks in ethylene free air or up to 6 weeks in a

controlled atmosphere at 140 C.

PACKING:-

Wooden or cardboard boxes, and bamboo baskets are used.

In some cases banana bunches are packed in old gunny bags

wrapped with banana leaves.

POST HARVEST MANAGEMENT

02/05/2023 20

TRANSPORT:-

Road transport by trucks/lorries is the most popular mode of

transport due to easy approach from orchards to the market. For

distant markets rail wagons are used.

02/05/2023 21

Varieties Average yield (tones/ha.)

Basrai, Rasthali 40-50Shrimanti 70Grand Naine 65Ardhapuri , Meanyham 55Hirsal, Safed Velchi, Red banana, Lal Velchi 45

Poovan 40-50Monthan 30-40Dwarf Cavendish , Robusta Champa & Chini desi 50-60

Nendran 30-35

HARVESTING & YIELD OF BANANA

02/05/2023 22

Banana is a rich source of carbohydrate and is rich in vitamin B. It is also a good source of potassium, phosphorus, calcium & magnesium.

It helps in reducing risk of heart diseases, arthritis, ulcer, gastroenteritis and kidney disorders.

Processed products, such as chips, banana puree, jam, jelly, juice, wine and halwa can be made from the fruit.

Plantains or cooking bananas are rich in starch and have a chemical composition similar to that of potato.

ECONOMIC IMPORTANCE

02/05/2023 23

Bananas in Uganda are largely used in their fresh form are usually eaten ripe and used for making pancakes (Kabalagala).

The most common form of processing is beverage production from beer juice banana cultivars (juices, beer, waragi).

Many handcrafted products are also made with banana fibres.

ALTERNATIVE USE OF BANANA

02/05/2023 24Thank You…!!