Genotypic Variation in Fruit Ripening Time and Weight Reduction Among a Selection of New Musa Hybrids|
Adeniji, Tajudeen Adebayo & Barimalaa, Iminabo Samuel
Thirty different genotypes of plantain and banana hybrids were evaluated for fruit ripening time to
provide information on their shelf life, processing, adoption, and marketing potentials. Fruit of many of the plantain
and banana hybrids had a significantly longer shelf life (p<0.05) than that of the plantain landraces. Shelf life from
green to the attainment of full ripening (16.3 days) was observed in 23688-2, which differed significantly (P<0.05)
from all other cultivars investigated. The mean numbers of days before complete ripening in 23977-7, SH 3362 and
25333-S88 were 15.6 days, 13.8 days and 13.4 days, respectively. These clones differed significantly (p<0.05) from
the two plantain landraces used in this study. Obino l’Ewai kept for 8.5 days before the attainment of full ripening.
Agbagba and 25291-S32 recorded the shortest ripening times of 5.5 and 5.4 days, respectively to attain full ripening
stage. Similarly, most of the plantain and banana hybrids differ significantly from the landraces in shelf life prior to
senescence (stage 10). Significant difference (P<0.05) was also observed in most of the hybrids compared to plantain
landraces in their keeping qualities before senescence. Specifically, hybrids 23977-7 and SH 3362 kept for 25.9 days
to stage 10. Fruits of FHIA 3 showed the shortest storage life (13.3days) before senescence. The weight of 25344-18
fruit reduced from 189.6g to 104.5g during ripening from stage 1 to stage 10. The same trend in fruit weight
reduction during ripening was observed for all other cultivar, irrespective of their ploidy status.