banana

 

  • Some 70 species of Musa were recognized by the World Checklist of Selected Plant Families as of January 2013;[18] several produce edible fruit, while others are cultivated
    as ornamentals.

  • [7] Further, small farmers in Colombia grow a much wider range of cultivars than large commercial plantations do,[29] and in Southeast Asia—the center of diversity for bananas,
    both wild and cultivated—the distinction between “bananas” and “plantains” does not work.

  • [9] The banana fruits develop from the banana heart, in a large hanging cluster called a bunch, made up of around nine tiers called hands, with up to 20 fruits to a hand.

  • [57] In many tropical countries, the main cultivars produce green (unripe) bananas used for cooking.

  • They are grown in 135 countries, primarily for their fruit, and to a lesser extent to make banana paper and textiles, while some are grown as ornamental plants.

  • Areas of secondary diversity are found in Africa, indicating a long history of banana cultivation there.

  • [26] Informal classification In regions such as North America and Europe, Musa fruits offered for sale can be divided into small sweet “bananas” eaten raw when ripe as a dessert,
    and large starchy “plantains” or cooking bananas, which do not have to be ripe.

  • They are grown in large quantities in India, while many other Asian and African countries host numerous small-scale banana growers who sell at least some of their crop.

  • [27] Members of the “plantain subgroup” of banana cultivars, most important as food in West Africa and Latin America, correspond to this description, having long pointed fruit.

  • Worldwide, there is no sharp distinction between dessert “bananas” and cooking “plantains”: this works well enough in the Americas and Europe, but it breaks down in Southeast
    Asia where many more kinds of bananas are grown and eaten.

  • Members of the genus Ensete, such as the snow banana (Ensete glaucum) and the economically important false banana (Ensete ventricosum) of Africa are sometimes included.

  • [33][34] These ancient introductions resulted in the banana subgroup now known as the true plantains, which include the East African Highland bananas and the Pacific plantains
    (the Iholena and Maoli-Popo’ulu subgroups).

  • [33] The banana was one of the key crops that enabled farming to begin in Papua New Guinea.

  • [41] Another wave of introductions later spread bananas to other parts of tropical Asia, particularly Indochina and the Indian subcontinent.

  • More species names were added, but this approach proved to be inadequate for the number of cultivars in the primary center of diversity of the genus, Southeast Asia.

  • 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.

  • [56] Peasants with smallholdings of 1 to 2 acres in the Caribbean produce bananas for the world market, often alongside other crops.

  • Plant breeders are seeking new varieties, but these are difficult to breed given that commercial varieties are seedless.

  • [13][14] • A corm, about 25 cm (10 in) across • Young plant • Female flowers have petals at the tip of the ovary • ‘Tree’ showing fruit and inflorescence • Single row planting
    • Inflorescence, partially opened Evolution Phylogeny A 2011 phylogenomic analysis using nuclear genes indicates the phylogeny of some representatives of the Musaceae family.

  • [53] North Americans began consuming bananas on a small scale at very high prices shortly after the Civil War, though it was only in the 1880s that the food became more widespread.

  • [30] Fe’i bananas, grown and eaten in the islands of the Pacific, are derived from a different wild species.

  • [54] As late as the Victorian Era, bananas were not widely known in Europe, although they were available.

  • [55] Small-scale cultivation Further information: History of peasant banana production in the Americas Small-scale banana production, Liberia, 2013 The vast majority of the
    world’s bananas are cultivated for family consumption or for sale on local markets.

  • After fruiting, the pseudostem dies, but offshoots will normally have developed from the base, so that the plant as a whole is perennial.

  • There is linguistic evidence that bananas were known in East Africa or Madagascar around that time.

  • [2] All the above-ground parts of a banana plant grow from a structure called a corm.

  • • Chronological dispersal of Austronesian peoples across the Indo-Pacific[52] • Actual and probable diffusion of bananas during the Arab Agricultural Revolution (700–1500
    CE)[44] • Illustration of fruit and plant from Acta Eruditorum, 1734 Plantation cultivation Further information: History of modern banana plantations in the Americas Plantation in the Philippines, 2010 In the 15th and 16th centuries, Portuguese
    colonists started banana plantations in the Atlantic Islands, Brazil, and western Africa.

  • [40] Glucanase and two other proteins specific to bananas were found in dental calculus from the early Iron Age (12th century BCE) Philistines in Tel Erani in the southern
    Levant.

  • This and black sigatoka threaten the production of Cavendish bananas, the main kind eaten in the Western world, which is a triploid Musa acuminata.

  • Bananas grow in a wide variety of soils, as long as it is at least 60 centimetres (2.0 ft) deep, has good drainage and is not compacted.

  • Because bananas and plantains produce fruit year-round, they provide a valuable food source during the hunger season between harvests of other crops, and are thus important
    for global food security.

  • Major edible kinds of banana are shown in boldface.

  • [42] Arab Agricultural Revolution Further information: Arab Agricultural Revolution The banana may have been present in isolated locations elsewhere in the Middle East on
    the eve of Islam.

  • [65][66] The vivid yellow color many consumers in temperate climates associate with bananas is caused by ripening around 18 °C (64 °F), and does not occur in Cavendish bananas
    ripened in tropical temperatures (over 27 °C (81 °F)), which leaves them green.

  • This system eliminated almost all the difficulties and inconsistencies of the earlier classification of bananas based on assigning scientific names to cultivated varieties.

  • [3] Cultivated banana plants vary in height depending on the variety and growing conditions.

  • [36] Spread From Island Southeast Asia, bananas became part of the staple domesticated crops of Austronesian peoples.

  • The term “banana” is applied also to other members of the genus Musa, such as the scarlet banana (Musa coccinea), the pink banana (Musa velutina), and the Fe’i bananas.

  • [19] The ultimate origin of musa may be in the Trans–New Guinea languages, which have words similar to “#muku”; from there the name was borrowed into the Austronesian languages
    and across Asia, accompanying the cultivation of the banana as it was brought to new areas, via the Dravidian languages of India, into Arabic as a Wanderwort.

  • [27] Southeast Asian languages do not make the distinction between “bananas” and “plantains” that is made in English.

  • [3] Each pseudostem normally produces a single inflorescence, also known as the “banana heart”.

  • Many bananas are used both raw and cooked.

  • The disease, also called black leaf streak, has spread to banana plantations throughout the tropics from infected banana leaves used as packing material.

  • [85][87] Within the data gathered from the genes of hundreds of bananas, the botanist Julie Sardos has found several wild banana ancestors currently unknown to scientists,
    whose genes could provide a means of defense against banana crop diseases.

  • [151][152] 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.

  • The team made use of the fact that “seedless” varieties do rarely produce seeds; they obtained around fifteen seeds from some 30,000 cultivated plants, pollinated by hand
    with pollen from wild Asian bananas.

  • [135] Banana paper can be made either from the bark of the banana plant, mainly for artistic purposes, or from the fibers of the stem and non-usable fruits.

  • [105] Seeds from wild species are sometimes conserved, although less commonly, as they are difficult to regenerate.

  • Infected plants may produce no fruit or the fruit bunch may not emerge from the pseudostem.

  • 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.

  • [88] Some commentators have 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.

  • 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.

  • [140] The banana equivalent dose of radiation was developed in 1995 as a simple teaching-tool to educate the public about the natural, small amount of K-40 radiation occurring
    in everyone and in common foods.

  • [132][133] • Kaeng yuak, a northern Thai curry of the core of the banana plant Paper and textiles Further information: Manila hemp and Banana paper Banana fiber harvested
    from the pseudostems and leaves has been used for textiles in Asia since at least the 13th century.

  • [128] When used so for steaming or grilling, the banana leaves protect the food ingredients from burning and add a subtle sweet flavor.

  • [89] Panama disease Panama disease Fusarium fungus climbing up through the banana stem Panama disease is caused by a Fusarium soil fungus, 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.

  • Banana production certified in this way grew rapidly at the start of the 21st century to represent 36% of banana exports by 2016.

  • 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.

  • [85] There is a need to enrich banana biodiversity by producing diverse new banana varieties, not just focusing on the Cavendish.

  • [129] In Tamil Nadu (India), dried banana leaves are used as to pack food and to make cups to hold liquid food items.

  • [1] Banana peel may have capability to extract heavy metal contamination from river water, similar to other purification materials.

  • [84] Radopholus similis inside banana root, causing nematode root rot Insects Among the main insect pests of banana cultivation are two beetles that cause substantial economic
    losses, the banana borer Cosmopolites sordidus and the banana stem weevil Odoiporus longicollis.

  • [102] First identified on a close relative of bananas, Ensete ventricosum, in Ethiopia in the 1960s,[103] The disease was first seen in Uganda in 2001 affecting all banana
    cultivars.

  • Certain types of tamales are wrapped in banana leaves instead of corn husks.

  • [123] In Western countries, bananas are used to make desserts such as banana bread.

  • [86] Without genetic diversity, Cavendish is highly susceptible to TR4, and the disease endangers its commercial production worldwide.

  • [108] Nutrition A raw banana (not including the peel) is 75% water, 23% carbohydrates, 1% protein, and contains negligible fat.

  • The fungus has shown ever-increasing resistance to treatment; spraying with fungicides may be required as often as 50 times a year.

  • [104] Conservation of genetic diversity Given the narrow range of genetic diversity present in bananas and the many threats via biotic (pests and diseases) and abiotic threats
    (such as drought) stress, conservation of the full spectrum of banana genetic resources is ongoing.

  • The goal is to prevent the bananas from producing their natural ripening agent, ethylene.

  • Although bananas are commonly thought to contain exceptional potassium content,[111][112] their actual potassium content is not high per typical food serving, having only
    12% of the Daily Value for potassium (table).

  • [134] In the Japanese system Kijōka-bashōfu, leaves and shoots are cut from the plant periodically to ensure softness.

  • Prior to 1960, almost all commercial banana production centered on the Gros Michel cultivar, which was highly susceptible.

  • [73] However, such standards are applied mainly in countries which focus on the export market, such as Colombia, Costa Rica, Ecuador, and Guatemala; worldwide they cover only
    8–10% of production.

  • [130] • Banana leaf as disposable plate for chicken satay in Java • Nicaraguan Nacatamales, in banana leaves, ready to be steamed Trunk Main article: Banana pith The tender
    core of the banana plant’s trunk is also used in South Asian and Southeast Asian cuisine.

  • [154] 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.

  • [86] 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.

  • [1] In South India, it is customary to serve traditional food on a banana leaf.

  • 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.

  • Monocropping of Cavendish similarly leaves it susceptible to disease and so threatens both commercial cultivation and small-scale subsistence farming.

  • The potassium-content ranking for bananas among fruits, vegetables, legumes, and many other foods is medium.

  • Both the skin and inner part can be eaten raw or cooked.

  • This traditional Japanese cloth-making process requires many steps, all performed by hand.

  • Starved for energy, fruit production falls by 50% or more, and the bananas that do grow ripen prematurely, making them unsuitable for export.

 

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Photo credit: https://www.flickr.com/photos/shadowgate/8543642705/’]