Fruit
Bananas are a staple starch for many tropical populations. Depending upon cultivar and ripeness, the flesh can vary in taste from starchy to sweet, and texture from firm to mushy. Both the skin and inner part can be eaten raw or cooked. The primary component of the aroma of fresh bananas is isoamyl acetate (also known as banana oil), which, along with several other compounds such as butyl acetate and isobutyl acetate, is a significant contributor to banana flavor.[119][120][121] During the ri...
Fruit
Bananas are a staple starch for many tropical populations. Depending upon cultivar and ripeness, the flesh can vary in taste from starchy to sweet, and texture from firm to mushy. Both the skin and inner part can be eaten raw or cooked. The primary component of the aroma of fresh bananas is isoamyl acetate (also known as banana oil), which, along with several other compounds such as butyl acetate and isobutyl acetate, is a significant contributor to banana flavor.[119][120][121] During the ri...
Conservation
Given the narrow range of genetic diversity present in bananas and the many threats via biotic (pests and diseases) and abiotic (such as drought) stress, conservation of the full spectrum of banana genetic resources is ongoing.[112] Banana germplasm is conserved in many national and regional gene banks, and at the world's largest banana collection, the International Musa Germplasm Transit Centre (ITC), managed by Bioversity International and hosted at KU Leuven in Belgium.[113] Musa cult...
Conservation
Given the narrow range of genetic diversity present in bananas and the many threats via biotic (pests and diseases) and abiotic (such as drought) stress, conservation of the full spectrum of banana genetic resources is ongoing.[112] Banana germplasm is conserved in many national and regional gene banks, and at the world's largest banana collection, the International Musa Germplasm Transit Centre (ITC), managed by Bioversity International and hosted at KU Leuven in Belgium.[113] Musa cult...
Banana bacterial wilt
Banana bacterial wilt (BBW) is a bacterial disease caused by Xanthomonas campestris pv. musacearum.[109] After being originally identified on a close relative of bananas, Ensete ventricosum, in Ethiopia in the 1960s,[110] BBW occurred in Uganda in 2001 affecting all banana cultivars. Since then BBW has been diagnosed in Central and East Africa including the banana growing regions of Rwanda, the Democratic Republic of the Congo, Tanzania, Kenya, Burundi, and Uganda.
Banana bacterial wilt
Banana bacterial wilt (BBW) is a bacterial disease caused by Xanthomonas campestris pv. musacearum.[109] After being originally identified on a close relative of bananas, Ensete ventricosum, in Ethiopia in the 1960s,[110] BBW occurred in Uganda in 2001 affecting all banana cultivars. Since then BBW has been diagnosed in Central and East Africa including the banana growing regions of Rwanda, the Democratic Republic of the Congo, Tanzania, Kenya, Burundi, and Uganda.
