Abstract
The investigation on “Effect of micronutrients on enhancing the quality of banana (Musa spp.) cv. Red Banana (AAA)” was carried out to identify a suitable micronutrient concentration for enhancing the quality of triploid banana cultivar Red Banana. The field experiment was laid out in Randomized Block design in three replications with ten treatments. The treatments comprised of various micronutrient concentrations of NRCB Banana Sakthi applied at different intervals The quality parameters viz., total soluble solids, reducing sugar content, non- reducing sugar content, total sugar content and ascorbic acid content was found to be the highest in the treatment which received 2.0 per cent micronutrients at 45 days interval, while the control registered the least values for all the quality parameters. Application of 2.0 per cent micronutrients at 45 DI (T8) increased the TSS (20.62 0Brix), reducing sugar content (7.25 per cent), non- reducing sugar content (7.39 per cent), total sugar content (14.64 per cent), ascorbic acid content (1.53 mg 100g-1) and reduced the acidity content (0.24 per cent). The least values for TSS (17.62 0 Brix), reducing sugar content (5.19 per cent), non- reducing sugar content (4.84 per cent), total sugar content (10.03 per cent) and ascorbic acid (0.37 mg 100g-1) was recorded in T10 (Control). Thus the study concluded that application of 2.0 per cent micronutrients at 45 days interval can be recommended as the best practice for enhancing the quality of Red Banana (AAA).
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Claims 17
Claim · model-written summary
The 2.0 percent micronutrient treatment gave the highest total soluble solids; controls were lowest.
Verbatim
e0“The quality parameters viz., total soluble solids, reducing sugar content, non- reducing sugar content, total sugar content and ascorbic acid content was found to be the highest in the treatment which received 2.0 per cent micronutrients at 45 days interval, while the control registered the least values for all the quality parameters.”
t0“Red Banana”
Claim · model-written summary
The 2.0 percent micronutrient treatment gave the highest reducing sugar content; controls were lowest.
Verbatim
e0“The quality parameters viz., total soluble solids, reducing sugar content, non- reducing sugar content, total sugar content and ascorbic acid content was found to be the highest in the treatment which received 2.0 per cent micronutrients at 45 days interval, while the control registered the least values for all the quality parameters.”
t0“Red Banana”
Claim · model-written summary
The 2.0 percent micronutrient treatment gave the highest non- reducing sugar content; controls were lowest.
Verbatim
e0“The quality parameters viz., total soluble solids, reducing sugar content, non- reducing sugar content, total sugar content and ascorbic acid content was found to be the highest in the treatment which received 2.0 per cent micronutrients at 45 days interval, while the control registered the least values for all the quality parameters.”
t0“Red Banana”
Claim · model-written summary
The 2.0 percent micronutrient treatment gave the highest total sugar content; controls were lowest.
Verbatim
e0“The quality parameters viz., total soluble solids, reducing sugar content, non- reducing sugar content, total sugar content and ascorbic acid content was found to be the highest in the treatment which received 2.0 per cent micronutrients at 45 days interval, while the control registered the least values for all the quality parameters.”
t0“Red Banana”
Claim · model-written summary
The 2.0 percent micronutrient treatment gave the highest ascorbic acid content; controls were lowest.
Verbatim
e0“The quality parameters viz., total soluble solids, reducing sugar content, non- reducing sugar content, total sugar content and ascorbic acid content was found to be the highest in the treatment which received 2.0 per cent micronutrients at 45 days interval, while the control registered the least values for all the quality parameters.”
t0“Red Banana”
Claim · model-written summary
Micronutrient treatment increased TSS to 20.62 0Brix.
- Taxon
- Bananat0
- Material
- Red Bananat0
- Treatment
- 2.0 per cent micronutrients at 45 DI (T8)e0
- Outcome
- TSSe0
- Direction
- increasede0
- Value
- 20.62 0Brixe0
Not reportedComparator
Verbatim
e0“Application of 2.0 per cent micronutrients at 45 DI (T8) increased the TSS (20.62 0Brix), reducing sugar content (7.25 per cent), non- reducing sugar content (7.39 per cent), total sugar content (14.64 per cent), ascorbic acid content (1.53 mg 100g-1) and reduced the acidity content (0.24 per cent).”
t0“Red Banana”
Claim · model-written summary
Micronutrient treatment increased reducing sugar content to 7.25 per cent.
- Taxon
- Bananat0
- Material
- Red Bananat0
- Treatment
- 2.0 per cent micronutrients at 45 DI (T8)e0
- Outcome
- reducing sugar contente0
- Direction
- increasede0
- Value
- 7.25 per cente0
Not reportedComparator
Verbatim
e0“Application of 2.0 per cent micronutrients at 45 DI (T8) increased the TSS (20.62 0Brix), reducing sugar content (7.25 per cent), non- reducing sugar content (7.39 per cent), total sugar content (14.64 per cent), ascorbic acid content (1.53 mg 100g-1) and reduced the acidity content (0.24 per cent).”
t0“Red Banana”
Claim · model-written summary
Micronutrient treatment increased non- reducing sugar content to 7.39 per cent.
- Taxon
- Bananat0
- Material
- Red Bananat0
- Treatment
- 2.0 per cent micronutrients at 45 DI (T8)e0
- Outcome
- non- reducing sugar contente0
- Direction
- increasede0
- Value
- 7.39 per cente0
Not reportedComparator
Verbatim
e0“Application of 2.0 per cent micronutrients at 45 DI (T8) increased the TSS (20.62 0Brix), reducing sugar content (7.25 per cent), non- reducing sugar content (7.39 per cent), total sugar content (14.64 per cent), ascorbic acid content (1.53 mg 100g-1) and reduced the acidity content (0.24 per cent).”
t0“Red Banana”
Claim · model-written summary
Micronutrient treatment increased total sugar content to 14.64 per cent.
- Taxon
- Bananat0
- Material
- Red Bananat0
- Treatment
- 2.0 per cent micronutrients at 45 DI (T8)e0
- Outcome
- total sugar contente0
- Direction
- increasede0
- Value
- 14.64 per cente0
Not reportedComparator
Verbatim
e0“Application of 2.0 per cent micronutrients at 45 DI (T8) increased the TSS (20.62 0Brix), reducing sugar content (7.25 per cent), non- reducing sugar content (7.39 per cent), total sugar content (14.64 per cent), ascorbic acid content (1.53 mg 100g-1) and reduced the acidity content (0.24 per cent).”
t0“Red Banana”
Claim · model-written summary
Micronutrient treatment increased ascorbic acid content to 1.53 mg 100g-1.
- Taxon
- Bananat0
- Material
- Red Bananat0
- Treatment
- 2.0 per cent micronutrients at 45 DI (T8)e0
- Outcome
- ascorbic acid contente0
- Direction
- increasede0
- Value
- 1.53 mg 100g-1e0
Not reportedComparator
Verbatim
e0“Application of 2.0 per cent micronutrients at 45 DI (T8) increased the TSS (20.62 0Brix), reducing sugar content (7.25 per cent), non- reducing sugar content (7.39 per cent), total sugar content (14.64 per cent), ascorbic acid content (1.53 mg 100g-1) and reduced the acidity content (0.24 per cent).”
t0“Red Banana”
Claim · model-written summary
Micronutrient treatment reduced acidity content to 0.24 per cent.
- Taxon
- Bananat0
- Material
- Red Bananat0
- Treatment
- 2.0 per cent micronutrients at 45 DI (T8)e0
- Outcome
- acidity contente0
- Direction
- reducede0
- Value
- 0.24 per cente0
Not reportedComparator
Verbatim
e0“Application of 2.0 per cent micronutrients at 45 DI (T8) increased the TSS (20.62 0Brix), reducing sugar content (7.25 per cent), non- reducing sugar content (7.39 per cent), total sugar content (14.64 per cent), ascorbic acid content (1.53 mg 100g-1) and reduced the acidity content (0.24 per cent).”
t0“Red Banana”
Claim · model-written summary
The control had TSS of 17.62 0 Brix.
Verbatim
e0“The least values for TSS (17.62 0 Brix), reducing sugar content (5.19 per cent), non- reducing sugar content (4.84 per cent), total sugar content (10.03 per cent) and ascorbic acid (0.37 mg 100g-1) was recorded in T10 (Control).”
t0“Red Banana”
Claim · model-written summary
The control had reducing sugar content of 5.19 per cent.
Verbatim
e0“The least values for TSS (17.62 0 Brix), reducing sugar content (5.19 per cent), non- reducing sugar content (4.84 per cent), total sugar content (10.03 per cent) and ascorbic acid (0.37 mg 100g-1) was recorded in T10 (Control).”
t0“Red Banana”
Claim · model-written summary
The control had non- reducing sugar content of 4.84 per cent.
Verbatim
e0“The least values for TSS (17.62 0 Brix), reducing sugar content (5.19 per cent), non- reducing sugar content (4.84 per cent), total sugar content (10.03 per cent) and ascorbic acid (0.37 mg 100g-1) was recorded in T10 (Control).”
t0“Red Banana”
Claim · model-written summary
The control had total sugar content of 10.03 per cent.
Verbatim
e0“The least values for TSS (17.62 0 Brix), reducing sugar content (5.19 per cent), non- reducing sugar content (4.84 per cent), total sugar content (10.03 per cent) and ascorbic acid (0.37 mg 100g-1) was recorded in T10 (Control).”
t0“Red Banana”
Claim · model-written summary
The control had ascorbic acid of 0.37 mg 100g-1.
Verbatim
e0“The least values for TSS (17.62 0 Brix), reducing sugar content (5.19 per cent), non- reducing sugar content (4.84 per cent), total sugar content (10.03 per cent) and ascorbic acid (0.37 mg 100g-1) was recorded in T10 (Control).”
t0“Red Banana”
Claim · model-written summary
Micronutrients at 2.0 percent every 45 days were recommended for Red Banana quality.
Verbatim
e0“Thus the study concluded that application of 2.0 per cent micronutrients at 45 days interval can be recommended as the best practice for enhancing the quality of Red Banana (AAA).”
The same questions in other papers
micronutrient · quality: sugar starch · MusaResults agree
3 papers in the same direction as this paper
- positive
- positive
- positive
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.