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The above-ground part of the plant is a "false stem" or pseudostem, consisting of leaves and their fused bases. Each pseudostem can produce a single flowering stem. After fruiting, the pseudostem dies, but offshoots may develop from the base of the plant. Cultivars of banana are usually sterile, without seeds or viable pollen. [4]
Most banana cultivars which exhibit purely or mostly Musa acuminata genomes are dessert bananas, while hybrids of M. acuminata and M. balbisiana are mostly cooking bananas or plantains. [ 23 ] Musa acuminata is one of the earliest plants to be domesticated by humans for agriculture, 7,000 years ago in New Guinea and Wallacea . [ 24 ]
The banana plant is the largest herbaceous flowering plant. [2] All the above-ground parts of a banana plant grow from a structure called a corm. [3] Plants are normally tall and fairly sturdy with a treelike appearance, but what appears to be a trunk is actually a pseudostem composed of multiple leaf-stalks .
Banana plants grow quickly, the Rainforest Alliance shares, reaching full height (from 20 to 40 feet) in nine months, then growing another six to eight months as the plant develops a crown of ...
To that end, Yelloway is studying the DNA of 150 banana varieties, to make a kind of banana family tree, Fernando García-Bastidas, the head of the banana breeding program at KeyGene, told BI.
Banana plants are among the largest extant herbaceous plants, some reaching up to 9 m (30 ft) in height or 18 m (59 ft) in the case of Musa ingens.The large herb is composed of a modified underground stem (), a false trunk or pseudostem formed by the basal parts of tightly rolled leaves, a network of roots, and a large flower spike.
The following is a list of banana cultivars and the groups into which they are classified. Almost all modern cultivated varieties ( cultivars ) of edible bananas and plantains are hybrids and polyploids of two wild, seeded banana species, Musa acuminata and Musa balbisiana .
The Gros Michel has a higher concentration of isoamyl acetate, the ester commonly used for "banana" food flavoring, than the Cavendish. [14] This higher concentration is responsible for the myth that banana flavoring was based on the Gros Michel, but artificial banana flavor was created before bananas were widely available in American markets.