Plant Archives Vol. 14 No. 2, 2014 pp. 977-980 ISSN 0972-5210 QUALITY STUDIES IN DIFFERENT CULINARY CULTIVARS OF BANANA D. Sudhir Kumar, M. Muthyala Naidu*, D. V. Swami, K. Uma Krishna, B. V. K. Bhagvan, T. Rajashekharam, K. Mamatha and R. Naga Lakshmi Horticultural Research Station, Kovvur - 534 350, West Godavari District (Andhra Pradesh), India. Abstract The investigation on “Studies on quality of different culinary cultivars of banana” was carried out during 2013-14 at Horticultural Research Station, Kovvur (West Godavari District), Andhra Pradesh, India. The present study indicated significant differences in the fruit quality of different culinary banana cultivars. Kothia significantly recorded the high peel thickness, whereas pulp : peel ratio is highest in Burro Cemsa. Similarly, total starch percentage (DW) is highest in Kovvur Bontha. Comparatively, highest shelf life of 9.66 days was observed in Burro Cemsa and Cuba. The least shelf life was recorded in FHIA-03. The pulp dry matter content is high in Saba followed by FHIA-03. The time taken for cooking is less in case of FHIA-03 as compared to triploids and as such 80% firmness of tetraploid hybrids i.e., FHIA-03 is lost within 5-10 minutes of cooking. The cultivar FHIA-03 and kovvur Bontha were observed to be best with regards to cooking quality. The good cooking quality may be due to high dry matter content. Similarly, in the organoleptic test also FHIA-03 and Kovvur Bontha scored well followed by Saba and Booditha Bontha Batheesa. Thus, an overall assessment of fruit quality projected the superiority of FHIA-03 and Kovvur Bontha whereas, FHIA-03 is not so good as compared to Kovvur Bontha due to its poor shelf life and difficulty in peeling. Key words : Banana, fruit quality, randomized block design, peel thickness, starch content. Introduction Banana is one of the most important fruit crops majorly grown in India. In India, major producing states are Tamil Nadu, Maharashtra, Karnataka, Gujarat, Andhra Pradesh, Assam and Madhya Pradesh. Andhra Pradesh being one of the important states in India growing banana harbors a wide diversity of crop in both culinary and dessert cultivars. Almost all the south Indian states are having this culinary banana as a dish twice a week at their homes. Hence there is a growing demand for these culinary bananas nowadays. However, quality of the fruit is one of the important components to be considered .the cooking type banana reportedly forms a major staple in some countries like Tanzania (Seeneppa et al., 1986). It is also a raw material for processed foods. Therefore, the present study is undertaken to identify the culinary banana cultivar/hybrids with good quality among different culinary cultivars of banana. Materials and Methods The investigation on “Studies on quality of different culinary cultivars of banana” was carried out during 2013- 14 at Horticultural Research Station, Kovvur (West Godavari District), Andhra Pradesh, India. Eight culinary banana cultivars viz., Bangrier, FHIA-03, Kothia, Burro Cemsa, Booditha Bontha Batheesa, Saba, Cuba and Kovvur Bontha were planted in randomized block design with three replications. The suckers were planted at 2 × 2 m spacing and biometrical observation on quality characters were recorded. Quality parameters such as peel thickness, pulp : peel ratio starch percentage (%), organoleptic test and cooking quality were recorded at green mature stage. The peel thickness of five randomly selected fruits from each treatment was measured with the help of digital Vernier calipers and the average values were computed. 5 fingers from the second hand were taken and weighed. The fingers were peeled out. The weight of the pulp and peel were recorded in grams. Then the pulp and peel ratio was calculated. The starch percentage was estimated by anthrone method following the method of Mc Cready et al. (1950). 300mg dry powder sample was ground in a mortar and pistle with 5ml of 80 per cent ethanol and was kept aside for an hour. Later, it was centrifuged at 6500 rpm for 2 minutes at 27 0 C and the *Author for correspondence