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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 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 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]
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.
A banana is an edible fruit produced by several kinds of large herbaceous flowering plants in the genus Musa. [1] In some countries, bananas used for cooking may be called plantains. The fruit is variable in size, color and firmness, but is usually elongated and curved, with soft flesh rich in starch covered with a rind which may be green ...
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 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.
Cavendish bananas accounted for 47% of global banana production between 1998 and 2000, and the vast majority of bananas entering international trade. [1] The fruits of the Cavendish bananas are eaten raw, used in baking, fruit salads, and to complement foods. The outer skin is partially green when bananas are sold in food markets, and turns ...