Developmental Physiology and Maturation Studies of Banana var, Elakkibale

Studies conducted with banana var. ʹElakkibaleʹ revealed that the developing fruits had initially high rate of respiration (85 mg C02lkglh), which declined rapidly with increase in size, weight and fruit firmness during early stages of development (20 to 45 days after fruit set). During fruit maturation, fruit weights, pulp to peel ratio and fruit firmness progressively increased. Fully matured fruits had the highest fruit weight (71.92 g), pulp to peel ratio (3.14) and fruit firmness (25.09 kg force) at 125 days after fruit set. Marked changes in chemical characteristics were observed only during maturation. The levels of total soluble solids (TSS) and titrable acidity in the fruit pulp increased gradually and reached a peak of 5.2 °Brix and 0.19%, respectively at 125 days after fruit set (FS). Results indicated that fruits of ʹElakkibaleʹ banana could attain optimum stage of maturity (75-80%) for harvest at 110 days after fruit set and full maturity (100%) at 125 days after fruit set. The fruits harvested at 110 days after fruit set could be used for long tenn storage and also, for transport to long distance domestic markets as well as for export.