Abstract
The field study was carried out at the field of Banana Research Station, Nanded. The experiment was laid out in Randomized Block Design (RBD) with thirteen treatment viz., T0 control, T1 KH2PO4 0.25% + 1% urea, T2 KH2PO4 0.5% + 1% urea, T3 KH2PO4 0.75% + 1% urea, T4 SOP 1.0% + 1% urea, T5 SOP 1.5% + 1% urea, T6 SOP 2.0 % + 1% urea, T7 KNO3 0.5%, T8 KNO3 1.0%, T9 KNO3 1.5%, T10 19:19:19 (1%), T11 19:19:19 (2%) and T12 19:19:19 (3%), with three replications. In the quality parameters, significantly the maximum weight of pulp (108.33 g), pulp to peel ratio (5.52), TSS (23.330B), reducing sugar (21.66 %) and total sugar (23.43%) was recorded in treatment T6 i.e. SOP 2.0 % + 1% urea. The lowest acidity (0.26%) was noted in treatment T0 i.e. control, the maximum shelf life (6.66 days) were observed in treatment T5 i.e. SOP 1.5% + 1% urea. Close analyses of the present investigation revealed that the foliar application of SOP 2.0% + 1% urea was found more effective increasing quality parameters and shelf life of banana cv. Grand Naine.
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Claims 8
Claim · model-written summary
Foliar SOP 2.0% + 1% urea gave the maximum pulp weight of banana fruit (108.33 g).
Not reportedComparator
Verbatim
e0“shelf life of banana cv. Grand Naine”
e1“significantly the maximum weight of pulp (108.33 g), pulp to peel ratio (5.52), TSS (23.330B), reducing sugar (21.66 %) and total sugar (23.43%) was recorded in treatment T6 i.e. SOP 2.0 % + 1% urea”
Claim · model-written summary
Foliar SOP 2.0% + 1% urea gave the maximum pulp to peel ratio of banana fruit (5.52).
Not reportedComparator
Verbatim
e0“shelf life of banana cv. Grand Naine”
e1“significantly the maximum weight of pulp (108.33 g), pulp to peel ratio (5.52), TSS (23.330B), reducing sugar (21.66 %) and total sugar (23.43%) was recorded in treatment T6 i.e. SOP 2.0 % + 1% urea”
Claim · model-written summary
Foliar SOP 2.0% + 1% urea gave the maximum TSS of banana fruit (23.330B).
Not reportedComparator
Verbatim
e0“shelf life of banana cv. Grand Naine”
e1“significantly the maximum weight of pulp (108.33 g), pulp to peel ratio (5.52), TSS (23.330B), reducing sugar (21.66 %) and total sugar (23.43%) was recorded in treatment T6 i.e. SOP 2.0 % + 1% urea”
Claim · model-written summary
Foliar SOP 2.0% + 1% urea gave the maximum reducing sugar of banana fruit (21.66 %).
Not reportedComparator
Verbatim
e0“shelf life of banana cv. Grand Naine”
e1“significantly the maximum weight of pulp (108.33 g), pulp to peel ratio (5.52), TSS (23.330B), reducing sugar (21.66 %) and total sugar (23.43%) was recorded in treatment T6 i.e. SOP 2.0 % + 1% urea”
Claim · model-written summary
Foliar SOP 2.0% + 1% urea gave the maximum total sugar of banana fruit (23.43%).
Not reportedComparator
Verbatim
e0“shelf life of banana cv. Grand Naine”
e1“significantly the maximum weight of pulp (108.33 g), pulp to peel ratio (5.52), TSS (23.330B), reducing sugar (21.66 %) and total sugar (23.43%) was recorded in treatment T6 i.e. SOP 2.0 % + 1% urea”
Claim · model-written summary
The control treatment gave the lowest acidity of banana fruit (0.26%).
Verbatim
e0“shelf life of banana cv. Grand Naine”
e2“The lowest acidity (0.26%) was noted in treatment T0 i.e. control”
Claim · model-written summary
Foliar SOP 1.5% + 1% urea gave the maximum shelf life of banana (6.66 days).
Not reportedComparator
Verbatim
e0“shelf life of banana cv. Grand Naine”
e3“the maximum shelf life (6.66 days) were observed in treatment T5 i.e. SOP 1.5% + 1% urea”
Claim · model-written summary
The authors recommend foliar application of SOP 2.0% + 1% urea to improve quality parameters and shelf life of banana.
Verbatim
e4“the foliar application of SOP 2.0% + 1% urea was found more effective increasing quality parameters and shelf life of banana cv. Grand Naine”
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