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<!DOCTYPE html> <html lang="en" dir="ltr"> <head>  <script async src="https://www.googletagmanager.com/gtag/js?id=G-P63WKM1TM1"></script> <script> window.dataLayer = window.dataLayer || []; function gtag(){dataLayer.push(arguments);} gtag('js', new Date()); gtag('config', 'G-P63WKM1TM1'); </script>  <script type="text/javascript" > (function(m,e,t,r,i,k,a){m[i]=m[i]||function(){(m[i].a=m[i].a||[]).push(arguments)}; m[i].l=1*new Date(); for (var j = 0; j < document.scripts.length; j++) {if (document.scripts[j].src === r) { return; }} k=e.createElement(t),a=e.getElementsByTagName(t)[0],k.async=1,k.src=r,a.parentNode.insertBefore(k,a)}) (window, document, "script", "https://mc.yandex.ru/metrika/tag.js", "ym"); ym(55165297, "init", { clickmap:false, trackLinks:true, accurateTrackBounce:true, webvisor:false }); </script> <noscript><div><img src="https://mc.yandex.ru/watch/55165297" style="position:absolute; left:-9999px;" alt="" /></div></noscript>    <title>Search results for: banana cv. Karibale Monthan</title> <meta name="description" content="Search results for: banana cv. Karibale Monthan"> <meta name="keywords" content="banana cv. Karibale Monthan"> <meta name="viewport" content="width=device-width, initial-scale=1, minimum-scale=1, maximum-scale=1, user-scalable=no"> <meta charset="utf-8"> <link href="https://cdn.waset.org/favicon.ico" type="image/x-icon" rel="shortcut icon"> <link href="https://cdn.waset.org/static/plugins/bootstrap-4.2.1/css/bootstrap.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/plugins/fontawesome/css/all.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/css/site.css?v=150220211555" rel="stylesheet"> </head> <body> <header> <div class="container"> <nav class="navbar navbar-expand-lg navbar-light"> <a class="navbar-brand" href="https://waset.org"> <img src="https://cdn.waset.org/static/images/wasetc.png" alt="Open Science Research Excellence" title="Open Science Research Excellence" /> </a> <button class="d-block d-lg-none navbar-toggler ml-auto" type="button" data-toggle="collapse" data-target="#navbarMenu" aria-controls="navbarMenu" aria-expanded="false" aria-label="Toggle navigation"> <span class="navbar-toggler-icon"></span> </button> <div class="w-100"> <div class="d-none d-lg-flex flex-row-reverse"> <form method="get" action="https://waset.org/search" class="form-inline my-2 my-lg-0"> <input class="form-control mr-sm-2" type="search" placeholder="Search Conferences" value="banana cv. 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Karibale Monthan"> <input type="submit" class="btn_search" value="Search"> </div> </div> </form> </div> </div> <div class="row mt-3"> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Commenced</strong> in January 2007</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Frequency:</strong> Monthly</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Edition:</strong> International</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Paper Count:</strong> 109</div> </div> </div> </div> <h1 class="mt-3 mb-3 text-center" style="font-size:1.6rem;">Search results for: banana cv. Karibale Monthan</h1> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">109</span> Ex Situ Conservation of Neutraceutical Banana-Musa paradisiaca cv. Karibale Monthan</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=V.%20Krishna">V. Krishna</a>, <a href="https://publications.waset.org/abstracts/search?q=Shashikumar"> Shashikumar</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Edible Bananas (Musa spp.) are the major staple food for rural and urban consumers in India and an important source of rural income. The cultivar Musa paradisiaca cv. Karibale Monthan is an endemic cultivar of Malnad region of Karnataka and used as a glomolueroprotective neutraceutical to solve kidney problems. The protocol for mass multiplication of plantlets for this indigenous banana cultivar Karibale Monthan has not yet been standardized so far. In the present study, an attempt has been made to develop high frequency in vitro regeneration protocol and evaluation of morphoagronomic characteristics in the farmyard. The high frequency shoot initiation (93.33 %) was recorded at the synergetic effect of BAP (2 to 8mg/L), TDZ (0.1 to 1.2mg/L) and coconut water (0.1 to 1.2ml/L). It was optimized at the concentration 5 mg/l BAP, 0.5 mg/l TDZ and 0.5 ml/l coconut water with 15.90 ± 1.66 frequency of shoots per propagule. Supplementation of 1.0 mg/l IBA induces 5.33 ± 1.21 numbers of roots with a mean root length of 7.50 ± 1.87 roots. 99% of plantlets with distinct roots and shoots were successfully acclimatized in the green house and transferred to the field to evaluate the agro-morphological variations. The micropropagated plants showed significantly higher morphometric values for height of the plant (16.80±2.17), number of leaves (12.40±1.14), length of the bunch (56.20±2.17), weight of the bunch (13.60±1.14), number of hands in a bunch (11.40±1.14) and girth of the pseudostem (49.80±1.48) when compared with in vivo plants. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=banana%20cv.%20Karibale%20Monthan" title="banana cv. Karibale Monthan">banana cv. Karibale Monthan</a>, <a href="https://publications.waset.org/abstracts/search?q=neutraceutical" title=" neutraceutical"> neutraceutical</a>, <a href="https://publications.waset.org/abstracts/search?q=high-frequency%20regeneration" title=" high-frequency regeneration"> high-frequency regeneration</a>, <a href="https://publications.waset.org/abstracts/search?q=morphometric%20evaluation" title=" morphometric evaluation"> morphometric evaluation</a> </p> <a href="https://publications.waset.org/abstracts/46314/ex-situ-conservation-of-neutraceutical-banana-musa-paradisiaca-cv-karibale-monthan" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/46314.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">287</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">108</span> Characterization of Banana (Musa spp.) Pseudo-Stem and Fruit-Bunch-Stem as a Potential Renewable Energy Resource</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Nurhayati%20Abdullah">Nurhayati Abdullah</a>, <a href="https://publications.waset.org/abstracts/search?q=Fauziah%20Sulaiman"> Fauziah Sulaiman</a>, <a href="https://publications.waset.org/abstracts/search?q=Muhamad%20Azman%20Miskam"> Muhamad Azman Miskam</a>, <a href="https://publications.waset.org/abstracts/search?q=Rahmad%20Mohd%20Taib"> Rahmad Mohd Taib </a> </p> <p class="card-text"><strong>Abstract:</strong></p> Banana pseudo-stem and fruit-bunch-stem are agricultural residues that can be used for conversion to bio-char, bio-oil, and gases by using thermochemical process. The aim of this work is to characterize banana pseudo-stem and banana fruit-bunch-stem through proximate analysis, elemental analysis, chemical analysis, thermo-gravimetric analysis, and heating calorific value. The ash contents of the banana pseudo-stem and banana fruit-bunch-stem are 11.0 mf wt.% and 20.6 mf wt.%; while the carbon content of banana pseudo-stem and fruit-bunch-stem are 37.9 mf wt.% and 35.58 mf wt.% respectively. The molecular formulas for banana stem and banana fruit-bunch-stem are C24H33NO26 and C19H29NO33 respectively. The measured higher heating values of banana pseudo-stem and banana fruit-bunch-stem are 15.5MJ/kg and 12.7 MJ/kg respectively. By chemical analysis, the lignin, cellulose, and hemicellulose contents in the samples will also be presented. The feasibility of the banana wastes to be a feedstock for thermochemical process in comparison with other biomass will be discussed in this paper. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=banana%20waste" title="banana waste">banana waste</a>, <a href="https://publications.waset.org/abstracts/search?q=biomass" title=" biomass"> biomass</a>, <a href="https://publications.waset.org/abstracts/search?q=renewable%20energy" title=" renewable energy"> renewable energy</a>, <a href="https://publications.waset.org/abstracts/search?q=thermo-chemical%20characteristics" title=" thermo-chemical characteristics"> thermo-chemical characteristics</a> </p> <a href="https://publications.waset.org/abstracts/6876/characterization-of-banana-musa-spp-pseudo-stem-and-fruit-bunch-stem-as-a-potential-renewable-energy-resource" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/6876.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">519</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">107</span> Production of Banana Milk Powder Using Spray and Freeze Dryer</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Siti%20Noor%20Suzila%20Maqsood-Ul-Haque">Siti Noor Suzila Maqsood-Ul-Haque</a>, <a href="https://publications.waset.org/abstracts/search?q=Ummi%20Kalthum%20Ibrahim"> Ummi Kalthum Ibrahim</a>, <a href="https://publications.waset.org/abstracts/search?q=Norekanadirah%20Abdul%20Rahman"> Norekanadirah Abdul Rahman</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Banana are rich in vitamins, potassium and carbohydrate.The objective for this research work is to produce banana milk powder that can help children that suffers from constipation. Two types of the most common dryers used for this purpose are the spray and freeze dryer. The effects of the type of dryers, pump feed speed in the spray dryer and the ratio proportion of the banana milk powder were investigated in the study. The result indicate that increasing proportion ratio of the banana milk powder produce lower yield of the powder.From the result it is also concluded that speed 2 is more suitable in the production of the banana milk powder since the value of the moisture content is lower. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=freeze%20dryer" title="freeze dryer">freeze dryer</a>, <a href="https://publications.waset.org/abstracts/search?q=spray%20dryer" title=" spray dryer"> spray dryer</a>, <a href="https://publications.waset.org/abstracts/search?q=moisture%20content" title=" moisture content"> moisture content</a>, <a href="https://publications.waset.org/abstracts/search?q=dissolution" title=" dissolution"> dissolution</a>, <a href="https://publications.waset.org/abstracts/search?q=banana" title=" banana"> banana</a>, <a href="https://publications.waset.org/abstracts/search?q=milk" title=" milk"> milk</a> </p> <a href="https://publications.waset.org/abstracts/23240/production-of-banana-milk-powder-using-spray-and-freeze-dryer" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/23240.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">494</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">106</span> Biohydrogen Production Derived from Banana Pseudo Stem of Agricultural Residues by Dark Fermentation</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Kholik">Kholik</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Nowadays, the demand of renewable energy in general is increasing due to the crisis of fossil fuels. Biohydrogen is an alternative fuel with zero emission derived from renewable resources such as banana pseudo stem of agricultural residues. Banana plant can be easily found in tropical and subtropical areas, so the resource is abundant and readily available as a biohydrogen substrate. Banana pseudo stem has not been utilised as a resource or substrate of biohydrogen production and it mainly contains 45-65% cellulose (α-cellulose), 5-15% hemicellulose and 20-30% Lignin, which indicates that banana pseudo stem will be renewable, sustainable and promising resource as lignocellulosic biomass. In this research, biohydrogen is derived from banana pseudo stem by dark fermentation. Dark fermentation is the most suitable approach for practical biohydrogen production from organic solid wastes. The process has several advantages including a fast reaction rate, no need of light, and a smaller footprint. 321 million metric tonnes banana pseudo stem of 428 million metric tonnes banana plantation residues in worldwide for 2013 and 22.5 million metric tonnes banana pseudo stem of 30 million metric tonnes banana plantation residues in Indonesia for 2015 will be able to generate 810.60 million tonne mol H2 and 56.819 million tonne mol H2, respectively. In this paper, we will show that the banana pseudo stem is the renewable, sustainable and promising resource to be utilised and to produce biohydrogen as energy generation with high yield and high contain of cellulose in comparison with the other substrates. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=banana%20pseudo%20stem" title="banana pseudo stem">banana pseudo stem</a>, <a href="https://publications.waset.org/abstracts/search?q=biohydrogen" title=" biohydrogen"> biohydrogen</a>, <a href="https://publications.waset.org/abstracts/search?q=dark%20fermentation" title=" dark fermentation"> dark fermentation</a>, <a href="https://publications.waset.org/abstracts/search?q=lignocellulosic" title=" lignocellulosic"> lignocellulosic</a> </p> <a href="https://publications.waset.org/abstracts/60445/biohydrogen-production-derived-from-banana-pseudo-stem-of-agricultural-residues-by-dark-fermentation" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/60445.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">351</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">105</span> Effect of Air Temperatures (°C) and Slice Thickness (mm) on Drying Characteristics and Some Quality Properties of Omani Banana</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Atheer%20Al-Maqbali">Atheer Al-Maqbali</a>, <a href="https://publications.waset.org/abstracts/search?q=Mohammed%20Al-Rizeiqi"> Mohammed Al-Rizeiqi</a>, <a href="https://publications.waset.org/abstracts/search?q=Pankaj%20Pathare"> Pankaj Pathare</a> </p> <p class="card-text"><strong>Abstract:</strong></p> There is an ever-increased demand for the consumption of banana products in Oman and elsewhere in the region due to the nutritional value and the decent taste of the product. There are approximately 3,751 acres of land designated for banana cultivation in the Sultanate of Oman, which produces approximately 18,447 tons of banana product. The fresh banana product is extremely perishable, resulting in a significant post-harvest economic loss. Since the product has high sensory acceptability, the drying method is a common method for processing fresh banana products. This study aims to use the drying technology in the production of dried bananas to preserve the largest amount of natural color and delicious taste for the consumer. The study also aimed to assess the shelf stability of both water activity (aw) and color (L*, a*, b*) for fresh and finished dried bananas by using a Conventional Air Drying System. Water activity aw, color characteristic L a b, and product’s hardness were analyzed for 3mm, 5mm, and7 mm thickness at different temperaturesoC. All data were analyzed statistically using STATA 13.0, and α ≤ 0.05 was considered for the significance level. The study is useful to banana farmers to improve cultivation, food processors to optimize producer’s output and policy makers in the optimization of banana processing and post-harvest management of the products. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=banana" title="banana">banana</a>, <a href="https://publications.waset.org/abstracts/search?q=drying" title=" drying"> drying</a>, <a href="https://publications.waset.org/abstracts/search?q=oman" title=" oman"> oman</a>, <a href="https://publications.waset.org/abstracts/search?q=quality" title=" quality"> quality</a>, <a href="https://publications.waset.org/abstracts/search?q=thickness" title=" thickness"> thickness</a>, <a href="https://publications.waset.org/abstracts/search?q=hardness" title=" hardness"> hardness</a>, <a href="https://publications.waset.org/abstracts/search?q=color" title=" color"> color</a> </p> <a href="https://publications.waset.org/abstracts/154491/effect-of-air-temperatures-c-and-slice-thickness-mm-on-drying-characteristics-and-some-quality-properties-of-omani-banana" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/154491.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">92</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">104</span> Predicting the Potential Geographical Distribution of the Banana Aphid (Pentalonia nigronervosa) as Vector of Banana Bunchy Top Virus Using Diva-GIS</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Marilyn%20Painagan">Marilyn Painagan</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study was conducted to predict the potential geographical distribution of the banana aphid (Pentalonia negronervosa) in North Cotabato through climate envelope approach of DIVA-GIS, a software for analyzing the distribution of organisms to elucidate geographic and ecological patterns. A WorldClim database that was based on weather conditions recorded last 1950 to 2000 with a spatial resolution of approximately 1x1 km. was used in the bioclimatic modelling, this database includes temperature, precipitation, evapotranspiration and bioclimatic variables which was measured at many different locations, a bioclimatic modelling was done in the study. The study revealed that the western part of Magpet and Arakan and the municipality of Antipas are at high potential risk of occurrence of banana aphid while it is not likely to occur in the municipalities of Aleosan, Midsayap, Pikit, M’lang and Tulunan. The result of this study can help developed strategies for monitoring and managing this serious pest of banana and to prepare a mitigation measures on those areas that are potential for future infestation. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=banana%20aphid" title="banana aphid">banana aphid</a>, <a href="https://publications.waset.org/abstracts/search?q=bioclimatic%20model" title=" bioclimatic model"> bioclimatic model</a>, <a href="https://publications.waset.org/abstracts/search?q=bunchy%20top" title=" bunchy top"> bunchy top</a>, <a href="https://publications.waset.org/abstracts/search?q=climatic%20envelope%20approach" title=" climatic envelope approach"> climatic envelope approach</a> </p> <a href="https://publications.waset.org/abstracts/59736/predicting-the-potential-geographical-distribution-of-the-banana-aphid-pentalonia-nigronervosa-as-vector-of-banana-bunchy-top-virus-using-diva-gis" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/59736.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">258</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">103</span> Effect of Using Different Packaging Materials on Quality of Minimally Process (Fresh-Cut) Banana (Musa acuminata balbisiana) Cultivar 'Nipah' </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Nur%20Allisha%20Othman">Nur Allisha Othman</a>, <a href="https://publications.waset.org/abstracts/search?q=Rosnah%20Shamsudin"> Rosnah Shamsudin</a>, <a href="https://publications.waset.org/abstracts/search?q=Zaulia%20Othman"> Zaulia Othman</a>, <a href="https://publications.waset.org/abstracts/search?q=Siti%20Hajar%20Othman"> Siti Hajar Othman</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Mitigating short storage life of fruit like banana uses minimally process or known as fresh cut can contribute to the growing demand especially in South East Asian countries. The effect of different types of packaging material on fresh-cut Nipah (Musa acuminata balbisiana) were studied. Fresh cut banana cultivar (cv) Nipah are packed in polypropylene plastic (PP), low density polypropylene plastic (LDPE), polymer plastic film (shrink wrap) and polypropylene container as control for 12 days at low temperature (4ᵒC). Quality of physical and chemical evaluation such as colour, texture, pH, TA, TSS, and vitamin C were examined every 2 days interval for 12 days at 4ᵒC. Result shows that the PP is the most suitable packaging for banana cv Nipah because it can reduce respiration and physicochemical quality changes of banana cv Nipah. Different types of packaging significantly affected quality of fresh-cut banana cv Nipah. PP bag was the most suitable packaging to maintain quality and prolong storage life of fresh-cut banana cv Nipah for 12 days at 4ᵒC. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=physicochemical" title="physicochemical">physicochemical</a>, <a href="https://publications.waset.org/abstracts/search?q=PP" title=" PP"> PP</a>, <a href="https://publications.waset.org/abstracts/search?q=LDPE" title=" LDPE"> LDPE</a>, <a href="https://publications.waset.org/abstracts/search?q=shrink%20wrap" title=" shrink wrap"> shrink wrap</a>, <a href="https://publications.waset.org/abstracts/search?q=browning" title=" browning"> browning</a>, <a href="https://publications.waset.org/abstracts/search?q=respiration" title=" respiration"> respiration</a> </p> <a href="https://publications.waset.org/abstracts/74696/effect-of-using-different-packaging-materials-on-quality-of-minimally-process-fresh-cut-banana-musa-acuminata-balbisiana-cultivar-nipah" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/74696.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">228</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">102</span> Mechanical Behavior of Banana Peel Reinforced Polymer Composites</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=A.%20Lakshumu%20Naidu">A. Lakshumu Naidu</a>, <a href="https://publications.waset.org/abstracts/search?q=K.%20Krishna%20Kishor"> K. Krishna Kishor</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This paper examines the results of an experimental study based on the engineering properties of banana peel reinforced epoxy composites. Experiments are carried out to study the effect of weight fraction on mechanical behavior of epoxy based polymer composites. The composites were made by varying the weight fraction of banana peel from 0 to 30% and banana peel were made using hand layup method. The fabricated composite samples were cut according to the ASTM standards for different experiments. Hardness test and density test were carried out at the samples. The maximum hardness, density, tensile strength, flexural strength and ILSS are getting for the material prepared with the 20 % reinforced banana peel epoxy composite. The detailed test results and observations are discussed sequentially in the paper. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=engineering%20properties" title="engineering properties">engineering properties</a>, <a href="https://publications.waset.org/abstracts/search?q=polymer" title=" polymer"> polymer</a>, <a href="https://publications.waset.org/abstracts/search?q=composite" title=" composite"> composite</a>, <a href="https://publications.waset.org/abstracts/search?q=mechanical%20behavior%20of%20banana%20peel" title=" mechanical behavior of banana peel"> mechanical behavior of banana peel</a> </p> <a href="https://publications.waset.org/abstracts/24062/mechanical-behavior-of-banana-peel-reinforced-polymer-composites" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/24062.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">368</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">101</span> Design and Analysis of a Rear Bumper of an Automobile with a Hybrid Polymer Composite of Oil Palm Empty Fruit Bunch Fiber/Banana Fibres</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=S.%20O.%20Ologe">S. O. Ologe</a>, <a href="https://publications.waset.org/abstracts/search?q=U.%20P.%20Anaidhuno"> U. P. Anaidhuno</a>, <a href="https://publications.waset.org/abstracts/search?q=Duru%20C.%20A."> Duru C. A.</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This research investigated the design and analysis of a rear bumper of an automobile with a hybrid polymer composite of OPEBF/Banana fibre. OPEBF/Banana fibre hybrid polymers composite is of low cost, lightweight, as well as possesses satisfactory mechanical properties. In this research work, hybrid composites have been developed using the hand layup technique based on the percentage combination of OPEBF/Banana fibre at 10:90, 20:80, 30:70, 40:60, 50:50. 60:40, 70:30. 20:80, 90:10, 95:5. The mechanical properties in the context of compressive strength of 65MPa, a flexural strength of 20MPa, and impact strength of 3.25Joule were observed, and the simulation analysis on the induction of 500N load at the factor of safety of 3 was observed to have displayed a good strength suitable for automobile bumper with the advantages of weight reduction. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=OPEBF" title="OPEBF">OPEBF</a>, <a href="https://publications.waset.org/abstracts/search?q=Banana" title=" Banana"> Banana</a>, <a href="https://publications.waset.org/abstracts/search?q=fibre" title=" fibre"> fibre</a>, <a href="https://publications.waset.org/abstracts/search?q=hybrid" title=" hybrid"> hybrid</a> </p> <a href="https://publications.waset.org/abstracts/151667/design-and-analysis-of-a-rear-bumper-of-an-automobile-with-a-hybrid-polymer-composite-of-oil-palm-empty-fruit-bunch-fiberbanana-fibres" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/151667.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">113</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">100</span> Physicochemical Properties of Low Viscosity Banana Juice</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Victor%20Vicent">Victor Vicent</a>, <a href="https://publications.waset.org/abstracts/search?q=Oscar%20Kibazohi"> Oscar Kibazohi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Banana (Musa acuminata) is one of the most largely consumed fruits in the world. It is an excellent source of potassium, antioxidants, and fiber. In East and Central African countries, banana is used to produce low viscosity clear juice using traditional kneading of ripe banana and grasses until juice oozes out. Recently, an improved method involving blending of the banana followed by pressing to separate the juice from pulp has been achieved. This study assessed the physicochemical properties of banana juice prior to product formulation. Two different banana juices from two cultivars: Pisang awak and Mbile an East African Highland Banana (EAHB) were evaluated for viscosity, sugars (sucrose, fructose, and glucose), organic acids (malic, citric and succinic acids) and minerals using the HPLC and AAS. Juice extracted from Pisang awak had a viscosity of 3.43 × 10⁻⁵ N.m⁻² s while EAHB juice had a viscosity of 6.02 × 10⁻⁵ N.m⁻² s. Sugar concentrations varied with banana place of origin. Pisang awak juice had a higher dissolved solids value of 24-28ᵒ Brix then EAHB, whose value was 18-24ᵒ Brix. Juice viscosity was 3.5–5.3 mPa.s, specific gravity was 1.0-1.1, and pH was 4.3-4.8. The average concentration of sucrose, fructose, and glucose was 1.10 g/L, 70 g/L 70 g/l, respectively for Pisang awak from lower altitude compared to 45-200 g/L 45-120 g/l and 45-120 g/L, respectively for Pisang awak from higher altitude. On the other hand, EAHB from North East Tanzania produced juice corresponding concentrations of 45 g/L, 56 g/L, and 55 g/L, respectively while another EAHB from North West of Tanzania had sucrose and fructose and glucose concentration of 155 g/L and 145 g/L. respectively. Dominant acids were malic and citric acids for pisang awak but succinic for EAHB. Dominant minerals in all cultivars were potassium 2.7-3.1 g/L followed by magnesium 0.6-2 g/L. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=banana%20juice" title="banana juice">banana juice</a>, <a href="https://publications.waset.org/abstracts/search?q=sugar%20content" title=" sugar content"> sugar content</a>, <a href="https://publications.waset.org/abstracts/search?q=acids" title=" acids"> acids</a>, <a href="https://publications.waset.org/abstracts/search?q=minerals" title=" minerals"> minerals</a>, <a href="https://publications.waset.org/abstracts/search?q=quality%20analysis" title=" quality analysis"> quality analysis</a> </p> <a href="https://publications.waset.org/abstracts/116136/physicochemical-properties-of-low-viscosity-banana-juice" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/116136.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">151</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">99</span> Chemical-Induced Mutation for Development of Resistance in Banana cv. Nanjangud rasabale</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=H.%20Kishor">H. Kishor</a>, <a href="https://publications.waset.org/abstracts/search?q=G.%20Prabhuling"> G. Prabhuling</a>, <a href="https://publications.waset.org/abstracts/search?q=D.%20S.%20Ambika"> D. S. Ambika</a>, <a href="https://publications.waset.org/abstracts/search?q=D.%20P.%20Prakash"> D. P. Prakash</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The chemical mutagens have become important tool to enhance agronomic traits of banana crop. It is being used to develop fusarium resistance lines in various susceptible banana cultivars. There are several mutagens like EMS and NaN3 available for banana crop improvement and each mutagen has its own important role as positive or negative effects on growth and development of banana plants. Explants from shoot tip culture were treated with various EMS (0.30, 0.60, 0.90 and 0.12%) and NaN3 (0.01, 0.02 and 0.03%) concentrations. The putative mutants obtained after in vitro rooting were subjected for artificial inoculation of Fusarium oxysporum f.sp. cubense. Screening putative mutants resistance to Panama disease was carried out by using syringe method of inoculation. It was observed that, EMS treated mutants were more susceptible compared to NaN3 treatment. Among the NaN3 doses 0.01% found to produce 3 resistant lines during preliminary screening under greenhouse conditions. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Nanjangud%20rasabale" title="Nanjangud rasabale">Nanjangud rasabale</a>, <a href="https://publications.waset.org/abstracts/search?q=EMS" title=" EMS"> EMS</a>, <a href="https://publications.waset.org/abstracts/search?q=NaN3" title=" NaN3"> NaN3</a>, <a href="https://publications.waset.org/abstracts/search?q=putative%20mutants" title=" putative mutants"> putative mutants</a> </p> <a href="https://publications.waset.org/abstracts/59196/chemical-induced-mutation-for-development-of-resistance-in-banana-cv-nanjangud-rasabale" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/59196.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">187</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">98</span> An Experimental Investigation on Banana and Pineapple Natural Fibers Reinforced with Polypropylene Composite by Impact Test and SEM Analysis</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=D.%20Karibasavaraja">D. Karibasavaraja</a>, <a href="https://publications.waset.org/abstracts/search?q=Ramesh%20M.R."> Ramesh M.R.</a>, <a href="https://publications.waset.org/abstracts/search?q=Sufiyan%20Ahmed"> Sufiyan Ahmed</a>, <a href="https://publications.waset.org/abstracts/search?q=Noyonika%20M.R."> Noyonika M.R.</a>, <a href="https://publications.waset.org/abstracts/search?q=Sameeksha%20A.%20V."> Sameeksha A. V.</a>, <a href="https://publications.waset.org/abstracts/search?q=Mamatha%20J."> Mamatha J.</a>, <a href="https://publications.waset.org/abstracts/search?q=Samiksha%20S.%20Urs"> Samiksha S. Urs</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This research paper gives an overview of the experimental analysis of natural fibers with polymer composite. The whole world is concerned about conserving the environment. Henceforth, the demand for natural and decomposable materials is increasing. The application of natural fibers is widely used in aerospace for manufacturing aircraft bodies, and ship construction in navy fields. Based on the literature review, researchers and scientists are replacing synthetic fibers with natural fibers. The selection of these fibers mainly depends on lightweight, easily available, and economical and has its own physical and chemical properties and many other properties that make them a fine quality fiber. The pineapple fiber has desirable properties of good mechanical strength, high cellulose content, and fiber length. Hybrid composite was prepared using different proportions of pineapple fiber and banana fiber, and their ratios were varied in 90% polypropylene mixed with 5% banana fiber and 5% pineapple fiber, 85% polypropylene mixed with 7.5% banana fiber and 7.5% pineapple fiber and 80% polypropylene mixed with 10% banana fiber and 10% pineapple fiber. By impact experimental analysis, we concluded that the combination of 90% polypropylene and 5% banana fiber and 5% pineapple fiber exhibits a higher toughness value with mechanical strength. We also conducted scanning electron microscopy (SEM) analysis which showed better fiber orientation bonding between the banana and pineapple fibers with polypropylene composites. The main aim of the present research is to evaluate the properties of pineapple fiber and banana fiber reinforced with hybrid polypropylene composites. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=toughness" title="toughness">toughness</a>, <a href="https://publications.waset.org/abstracts/search?q=fracture" title=" fracture"> fracture</a>, <a href="https://publications.waset.org/abstracts/search?q=impact%20strength" title=" impact strength"> impact strength</a>, <a href="https://publications.waset.org/abstracts/search?q=banana%20fibers" title=" banana fibers"> banana fibers</a>, <a href="https://publications.waset.org/abstracts/search?q=pineapple%20fibers" title=" pineapple fibers"> pineapple fibers</a>, <a href="https://publications.waset.org/abstracts/search?q=tensile%20strength" title=" tensile strength"> tensile strength</a>, <a href="https://publications.waset.org/abstracts/search?q=SEM%20analysis" title=" SEM analysis"> SEM analysis</a> </p> <a href="https://publications.waset.org/abstracts/150953/an-experimental-investigation-on-banana-and-pineapple-natural-fibers-reinforced-with-polypropylene-composite-by-impact-test-and-sem-analysis" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/150953.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">156</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">97</span> The Utilization of Banana Leaves as a Substitute for Synthetic Mosquito Repellant</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Beryl%20Apondi%20Obola">Beryl Apondi Obola</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Introduction: Mosquitoes are known to transmit various diseases such as malaria, dengue fever, and Zika virus. Mosquito repellents are commonly used to prevent mosquito bites. However, some of these repellents contain chemicals that can be harmful to human health and the environment. Therefore, there is a need to find alternative mosquito repellents that are safe and effective. Objective: The objective of this research is to investigate the effectiveness of banana leaves as an alternative mosquito repellent on Plasmodium falciparum and Plasmodium vivax. Methodology: The research will be conducted in two phases. In the first phase, the repellent properties of banana leaves will be tested in a laboratory setting. The leaves will be crushed and mixed with water to extract the active ingredients. The extract will be tested against mosquitoes in a controlled environment. The number of mosquitoes that are repelled by the extract will be recorded. In the second phase, the effectiveness of the banana leaf extract will be tested in the field. The extract will be applied to the skin of human volunteers, and the number of mosquito bites will be recorded. The results will be compared to a commercially available mosquito repellent. Expected Outcomes: The expected outcome of this research is to determine whether banana leaves can be used as an effective mosquito repellent. If the results are positive, banana leaves could be used as an alternative to chemical-based mosquito repellents. Conclusion: Banana leaves have been used for various purposes in traditional medicine. This research aims to investigate the potential of banana leaves as an alternative mosquito repellent. The results of this research could have significant implications for public health and the environment <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=banana%20leaf%20extract" title="banana leaf extract">banana leaf extract</a>, <a href="https://publications.waset.org/abstracts/search?q=mosquito%20repellant" title=" mosquito repellant"> mosquito repellant</a>, <a href="https://publications.waset.org/abstracts/search?q=plasmodium%20falciparum" title=" plasmodium falciparum"> plasmodium falciparum</a>, <a href="https://publications.waset.org/abstracts/search?q=public%20health" title=" public health"> public health</a> </p> <a href="https://publications.waset.org/abstracts/176038/the-utilization-of-banana-leaves-as-a-substitute-for-synthetic-mosquito-repellant" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/176038.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">92</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">96</span> Effect of Maturation on the Characteristics and Physicochemical Properties of Banana and Its Starch</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Chien-Chun%20Huang">Chien-Chun Huang</a>, <a href="https://publications.waset.org/abstracts/search?q=P.%20W.%20Yuan"> P. W. Yuan</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Banana is one of the important fruits which constitute a valuable source of energy, vitamins and minerals and an important food component throughout the world. The fruit ripening and maturity standards vary from country to country depending on the expected shelf life of market. During ripening there are changes in appearance, texture and chemical composition of banana. The changes of component of banana during ethylene-induced ripening are categorized as nutritive values and commercial utilization. The objectives of this study were to investigate the changes of chemical composition and physicochemical properties of banana during ethylene-induced ripening. Green bananas were harvested and ripened by ethylene gas at low temperature (15℃) for seven stages. At each stage, banana was sliced and freeze-dried for banana flour preparation. The changes of total starch, resistant starch, chemical compositions, physicochemical properties, activity of amylase, polyphenolic oxidase (PPO) and phenylalanine ammonia lyase (PAL) of banana were analyzed each stage during ripening. The banana starch was isolated and analyzed for gelatinization properties, pasting properties and microscopic appearance each stage of ripening. The results indicated that the highest total starch and resistant starch content of green banana were 76.2% and 34.6%, respectively at the harvest stage. Both total starch and resistant starch content were significantly declined to 25.3% and 8.8%, respectively at the seventh stage. Soluble sugars content of banana increased from 1.21% at harvest stage to 37.72% at seventh stage during ethylene-induced ripening. Swelling power of banana flour decreased with the progress of ripening stage, but solubility increased. These results strongly related with the decreases of starch content of banana flour during ethylene-induced ripening. Both water insoluble and alcohol insoluble solids of banana flour decreased with the progress of ripening stage. Both activity of PPO and PAL increased, but the total free phenolics content decreased, with the increases of ripening stages. As ripening stage extended, the gelatinization enthalpy of banana starch significantly decreased from 15.31 J/g at the harvest stage to 10.55 J/g at the seventh stage. The peak viscosity and setback increased with the progress of ripening stages in the pasting properties of banana starch. The highest final viscosity, 5701 RVU, of banana starch slurry was found at the seventh stage. The scanning electron micrograph of banana starch showed the shapes of banana starch appeared to be round and elongated forms, ranging in 10-50 μm at the harvest stage. As the banana closed to ripe status, some parallel striations were observed on the surface of banana starch granular which could be caused by enzyme reaction during ripening. These results inferred that the highest resistant starch was found in the green banana could be considered as a potential application of healthy foods. The changes of chemical composition and physicochemical properties of banana could be caused by the hydrolysis of enzymes during the ethylene-induced ripening treatment. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=maturation%20of%20banana" title="maturation of banana">maturation of banana</a>, <a href="https://publications.waset.org/abstracts/search?q=appearance" title=" appearance"> appearance</a>, <a href="https://publications.waset.org/abstracts/search?q=texture" title=" texture"> texture</a>, <a href="https://publications.waset.org/abstracts/search?q=soluble%20sugars" title=" soluble sugars"> soluble sugars</a>, <a href="https://publications.waset.org/abstracts/search?q=resistant%20starch" title=" resistant starch"> resistant starch</a>, <a href="https://publications.waset.org/abstracts/search?q=enzyme%20activities" title=" enzyme activities"> enzyme activities</a>, <a href="https://publications.waset.org/abstracts/search?q=physicochemical%20properties%20of%20banana%20starch" title=" physicochemical properties of banana starch"> physicochemical properties of banana starch</a> </p> <a href="https://publications.waset.org/abstracts/32974/effect-of-maturation-on-the-characteristics-and-physicochemical-properties-of-banana-and-its-starch" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/32974.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">316</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">95</span> Changes of Chemical Composition and Physicochemical Properties of Banana during Ethylene-Induced Ripening</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Chiun-C.R.%20Wang">Chiun-C.R. Wang</a>, <a href="https://publications.waset.org/abstracts/search?q=Po-Wen%20Yen"> Po-Wen Yen</a>, <a href="https://publications.waset.org/abstracts/search?q=Chien-Chun%20Huang"> Chien-Chun Huang</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Banana is produced in large quantities in tropical and subtropical areas. Banana is one of the important fruits which constitute a valuable source of energy, vitamins and minerals. The ripening and maturity standards of banana vary from country to country depending on the expected shelf life of market. The compositions of bananas change dramatically during ethylene-induced ripening that are categorized as nutritive values and commercial utilization. Nevertheless, there is few study reporting the changes of physicochemical properties of banana starch during ethylene-induced ripening of green banana. The objectives of this study were to investigate the changes of chemical composition and enzyme activity of banana and physicochemical properties of banana starch during ethylene-induced ripening. Green bananas were harvested and ripened by ethylene gas at low temperature (15℃) for seven stages. At each stage, banana was sliced and freeze-dried for banana flour preparation. The changes of total starch, resistant starch, chemical compositions, physicochemical properties, activity of amylase, polyphenolic oxidase (PPO) and phenylalanine ammonia lyase (PAL) of banana were analyzed each stage during ripening. The banana starch was isolated and analyzed for gelatinization properties, pasting properties and microscopic appearance each stage of ripening. The results indicated that the highest total starch and resistant starch content of green banana were 76.2% and 34.6%, respectively at the harvest stage. Both total starch and resistant starch content were significantly declined to 25.3% and 8.8%, respectively at the seventh stage. Soluble sugars content of banana increased from 1.21% at harvest stage to 37.72% at seventh stage during ethylene-induced ripening. Swelling power of banana flour decreased with the progress of ripening stage, but solubility increased. These results strongly related with the decreases of starch content of banana flour during ethylene-induced ripening. Both water insoluble and alcohol insoluble solids of banana flour decreased with the progress of ripening stage. Both activity of PPO and PAL increased, but the total free phenolics content decreased, with the increases of ripening stages. As ripening stage extended, the gelatinization enthalpy of banana starch significantly decreased from 15.31 J/g at the harvest stage to 10.55 J/g at the seventh stage. The peak viscosity and setback increased with the progress of ripening stages in the pasting properties of banana starch. The highest final viscosity, 5701 RVU, of banana starch slurry was found at the seventh stage. The scanning electron micrograph of banana starch showed the shapes of banana starch appeared to be round and elongated forms, ranging in 10-50 μm at the harvest stage. As the banana closed to ripe status, some parallel striations were observed on the surface of banana starch granular which could be caused by enzyme reaction during ripening. These results inferred that the highest resistant starch was found in the green banana at the harvest stage could be considered as a potential application of healthy foods. The changes of chemical composition and physicochemical properties of banana could be caused by the hydrolysis of enzymes during the ethylene-induced ripening treatment. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=ethylene-induced%20ripening" title="ethylene-induced ripening">ethylene-induced ripening</a>, <a href="https://publications.waset.org/abstracts/search?q=banana%20starch" title=" banana starch"> banana starch</a>, <a href="https://publications.waset.org/abstracts/search?q=resistant%20starch" title=" resistant starch"> resistant starch</a>, <a href="https://publications.waset.org/abstracts/search?q=soluble%20sugars" title=" soluble sugars"> soluble sugars</a>, <a href="https://publications.waset.org/abstracts/search?q=physicochemical%20properties" title=" physicochemical properties"> physicochemical properties</a>, <a href="https://publications.waset.org/abstracts/search?q=gelatinization%20enthalpy" title=" gelatinization enthalpy"> gelatinization enthalpy</a>, <a href="https://publications.waset.org/abstracts/search?q=pasting%20characteristics" title=" pasting characteristics"> pasting characteristics</a>, <a href="https://publications.waset.org/abstracts/search?q=microscopic%20appearance" title=" microscopic appearance"> microscopic appearance</a> </p> <a href="https://publications.waset.org/abstracts/24689/changes-of-chemical-composition-and-physicochemical-properties-of-banana-during-ethylene-induced-ripening" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/24689.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">475</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">94</span> Investigation of Biochar from Banana Peel</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Anurita%20Selvarajoo">Anurita Selvarajoo</a>, <a href="https://publications.waset.org/abstracts/search?q=Svenja%20Hanson"> Svenja Hanson</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Growing energy needs and increasing environmental issues are creating awareness for alternative energy which substitutes the non-renewable and polluting fossil fuels. Agricultural wastes are a good feedstock for biochar production through the pyrolysis process. There is potential to generate solid fuel from agricultural wastes, as there are large quantities of agricultural wastes available in Malaysia. This paper outlines the experimental study on the pyrolysis of banana peel. The effects of pyrolysis temperatures on the yield of biochar from the banana peel were investigated. Banana peel was pyrolysed in a horizontal tubular reactor under inert atmosphere by varying the temperatures between 300 and 700 0C. With increasing temperature, the total biochar yield decreased with increased heating value. It was found that the pyrolysis temperature had major effect on the yield of biochar product. It also exerted major influence on the heating value and C,H and O composition. The obtained biochar ranged between 31.9 to 56.7 %wt, at different pyrolysis temperatures. The optimum biochar yield was obtained at 325 0C. Biochar yield obtained at optimum temperature was 47 % wt with a heating value of 25.9 MJ kg-1. The study has been performed in order to demonstrate that agricultural wastes like banana peel are also important source of solid fuel. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=agricultural%20Wastes" title="agricultural Wastes">agricultural Wastes</a>, <a href="https://publications.waset.org/abstracts/search?q=banana%20peel" title=" banana peel"> banana peel</a>, <a href="https://publications.waset.org/abstracts/search?q=biochar" title=" biochar"> biochar</a>, <a href="https://publications.waset.org/abstracts/search?q=pyrolysis" title=" pyrolysis"> pyrolysis</a> </p> <a href="https://publications.waset.org/abstracts/23963/investigation-of-biochar-from-banana-peel" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/23963.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">297</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">93</span> Characterization and Quantification of Relatives Amounts of Phosphorylated Glucosyl Residues in C6 and C3 Position in Banana Starch Granules by 31P-NMR</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Renata%20Shitakubo">Renata Shitakubo</a>, <a href="https://publications.waset.org/abstracts/search?q=Hanyu%20Yangcheng"> Hanyu Yangcheng</a>, <a href="https://publications.waset.org/abstracts/search?q=Jay-lin%20Jane"> Jay-lin Jane</a>, <a href="https://publications.waset.org/abstracts/search?q=Fernanda%20Peroni%20Okita"> Fernanda Peroni Okita</a>, <a href="https://publications.waset.org/abstracts/search?q=Beatriz%20Cordenunsi"> Beatriz Cordenunsi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In the degradation transitory starch model, the enzymatic activity of glucan/water dikinase (GWD) and phosphoglucan/water dikinase (PWD) are essential for the granule degradation. GWD and PWD phosphorylate glucose molecules in the positions C6 and C3, respectively, in the amylopectin chains. This action is essential to allow that β-amylase degrade starch granules without previous action of α-amylase. During banana starch degradation, as part of banana ripening, both α- and β-amylases activities and proteins were already detected and, it is also known that there is a GWD and PWD protein bounded to the starch granule. Therefore, the aim of this study was to quantify both Gluc-6P and Gluc-3P in order to estimate the importance of the GWD-PWD-β-amylase pathway in banana starch degradation. Starch granules were isolated as described by Peroni-Okita et al (Carbohydrate Polymers, 81:291-299, 2010), from banana fruit at different stages of ripening, green (20.7%), intermediate (18.2%) and ripe (6.2%). Total phosphorus content was determinate following the Smith and Caruso method (1964). Gluc-6P and Gluc-3P quantifications were performed as described by Lim et al (Cereal Chemistry, 71(5):488-493, 1994). Total phosphorous content in green banana starch is found as 0.009%, intermediary banana starch 0.006% and ripe banana starch 0.004%, both by the colorimetric method and 31P-NMR. The NMR analysis showed the phosphorus content in C6 and C3. The results by NMR indicate that the amylopectin is phosphorylate by GWD and PWD before the bananas become ripen. Since both the total content of phosphorus and phosphorylated glucose molecules at positions C3 and C6 decrease with the starch degradation, it can be concluded that this phosphorylation occurs only in the surface of the starch granule and before the fruit be harvested. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=starch" title="starch">starch</a>, <a href="https://publications.waset.org/abstracts/search?q=GWD" title=" GWD"> GWD</a>, <a href="https://publications.waset.org/abstracts/search?q=PWD" title=" PWD"> PWD</a>, <a href="https://publications.waset.org/abstracts/search?q=31P-NMR" title=" 31P-NMR"> 31P-NMR</a> </p> <a href="https://publications.waset.org/abstracts/23784/characterization-and-quantification-of-relatives-amounts-of-phosphorylated-glucosyl-residues-in-c6-and-c3-position-in-banana-starch-granules-by-31p-nmr" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/23784.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">455</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">92</span> Impact of Different Ripening Accelerators on the Microbial Load and Proximate Composition of Plantain (Musa paradisiaca) and Banana (Musa sapientum), during the Ripening Process, and the Nutrition Implication for Food Security</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Wisdom%20Robert%20Duruji">Wisdom Robert Duruji</a>, <a href="https://publications.waset.org/abstracts/search?q=Oluwasegun%20Christopher%20Akinleye"> Oluwasegun Christopher Akinleye</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study reports on the impact of different ripening accelerators on the microbial load and proximate composition of plantain (Musa paradisiaca) and Banana (Musa sapientum) during the ripening process, and the nutrition implication for food security. The study comprised of four treatments, namely: Calcium carbide, Irvingia gabonensis fruits, Newbouldia laevis leaves and a control, where no ripening accelerator was applied to the fingers of plantain and banana. The unripe and ripened plantain and banana were subjected to microbial analysis by isolating and enumerating their micro flora using pour plate method; and also, their proximate composition was determined using standard methods. The result indicated that the bacteria count of plantain increased from 3.25 ± 0.33 for unripe to 5.31 ± 0.30 log cfu/g for (treated) ripened, and that of banana increased from 3.69 ± 0.11 for unripe to 5.26 ± 0.21 log cfu/g for ripened. Also, the fungal count of plantain increased from 3.20 ± 0.16 for unripe to 4.88 ± 0.22 log sfu/g for ripened; and that of banana increased from 3.61 ± 0.19 for unripe to 5.43 ± 0.26 for ripened. Ripened plantain fingers without any ripening accelerator (control) had significantly (p < 0.05) higher values of crude protein 3.56 ± 0.06%, crude fat 0.42 ± 0.04%, total ash 2.74 ± 0.15 and carbohydrate 31.10 ± 0.20; but with significantly lower value of moisture 62.14 ± 0.07% when compared with treated plantain. The proximate composition trend of treated and banana fingers control is similar to that of treated and plantain control, except that higher moisture content of 75.11 ± 0.07% and lesser protein, crude fat, total ash and carbohydrate were obtained from treated and ripened banana control when the treatments were compared with that of plantain. The study concluded that plantain is more nutritious (mealy) than a banana; also, the ripening accelerators increased the microbial load and reduced the nutritional status of plantain and banana. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=food%20nutrition" title="food nutrition">food nutrition</a>, <a href="https://publications.waset.org/abstracts/search?q=calcium%20carbide" title=" calcium carbide"> calcium carbide</a>, <a href="https://publications.waset.org/abstracts/search?q=rvingia%20gabonensis" title=" rvingia gabonensis"> rvingia gabonensis</a>, <a href="https://publications.waset.org/abstracts/search?q=newbouldia%20laevis" title=" newbouldia laevis"> newbouldia laevis</a>, <a href="https://publications.waset.org/abstracts/search?q=plantain" title=" plantain"> plantain</a>, <a href="https://publications.waset.org/abstracts/search?q=banana" title=" banana"> banana</a> </p> <a href="https://publications.waset.org/abstracts/48032/impact-of-different-ripening-accelerators-on-the-microbial-load-and-proximate-composition-of-plantain-musa-paradisiaca-and-banana-musa-sapientum-during-the-ripening-process-and-the-nutrition-implication-for-food-security" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/48032.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">323</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">91</span> Drying Modeling of Banana Using Cellular Automata</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=M.%20Fathi">M. Fathi</a>, <a href="https://publications.waset.org/abstracts/search?q=Z.%20Farhaninejad"> Z. Farhaninejad</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20Shahedi"> M. Shahedi</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20Sadeghi"> M. Sadeghi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Drying is one of the oldest preservation methods for food and agriculture products. Appropriate control of operation can be obtained by modeling. Limitation of continues models for complex boundary condition and non-regular geometries leading to appearance of discrete novel methods such as cellular automata, which provides a platform for obtaining fast predictions by rule-based mathematics. In this research a one D dimensional CA was used for simulating thin layer drying of banana. Banana slices were dried with a convectional air dryer and experimental data were recorded for validating of final model. The model was programmed by MATLAB, run for 70000 iterations and von-Neumann neighborhood. The validation results showed a good accordance between experimental and predicted data (R=0.99). Cellular automata are capable to reproduce the expected pattern of drying and have a powerful potential for solving physical problems with reasonable accuracy and low calculating resources. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=banana" title="banana">banana</a>, <a href="https://publications.waset.org/abstracts/search?q=cellular%20automata" title=" cellular automata"> cellular automata</a>, <a href="https://publications.waset.org/abstracts/search?q=drying" title=" drying"> drying</a>, <a href="https://publications.waset.org/abstracts/search?q=modeling" title=" modeling"> modeling</a> </p> <a href="https://publications.waset.org/abstracts/34912/drying-modeling-of-banana-using-cellular-automata" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/34912.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">438</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">90</span> Mechanical Characterization of Banana by Inverse Analysis Method Combined with Indentation Test</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Juan%20F.%20P.%20Ram%C3%ADrez">Juan F. P. Ramírez</a>, <a href="https://publications.waset.org/abstracts/search?q=J%C3%A9sica%20A.%20L.%20Isaza"> Jésica A. L. Isaza</a>, <a href="https://publications.waset.org/abstracts/search?q=Benjam%C3%ADn%20A.%20Rojano"> Benjamín A. Rojano</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study proposes a novel use of a method to determine the mechanical properties of fruits by the use of the indentation tests. The method combines experimental results with a numerical ﬁnite elements model. The results presented correspond to a simpliﬁed numerical modeling of banana. The banana was assumed as one-layer material with an isotropic linear elastic mechanical behavior, the Young’s modulus found is 0.3Mpa. The method will be extended to multilayer models in further studies. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=finite%20element%20method" title="finite element method">finite element method</a>, <a href="https://publications.waset.org/abstracts/search?q=fruits" title=" fruits"> fruits</a>, <a href="https://publications.waset.org/abstracts/search?q=inverse%20analysis" title=" inverse analysis"> inverse analysis</a>, <a href="https://publications.waset.org/abstracts/search?q=mechanical%20properties" title=" mechanical properties"> mechanical properties</a> </p> <a href="https://publications.waset.org/abstracts/5459/mechanical-characterization-of-banana-by-inverse-analysis-method-combined-with-indentation-test" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/5459.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">358</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">89</span> Antagonistic Potential of Trichoderma Strains against Colletotrichum musae</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Shah%20Md.%20Asraful%20Islam">Shah Md. Asraful Islam</a>, <a href="https://publications.waset.org/abstracts/search?q=Shabina%20Yeasmin"> Shabina Yeasmin</a>, <a href="https://publications.waset.org/abstracts/search?q=Fatima%20Aktar%20Mousumi"> Fatima Aktar Mousumi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The experiment was conducted to evaluate the antagonistic potential of three commercially available Trichoderma strains viz., T. harzianum (armigera), T. harzianum (Ispahani), and T. viride against Colletotrichum musae isolates from three banana varieties viz., sagar, sobri, and katali. Mycelial growth rates of C. musae isolates were observed, the highest mycelial growth (11.62, 15.75, and 23.12 mm diameter) was observed by C. musae from sagor banana at 1, 2 and 3 days after inoculation, respectively. All the Trichoderma strains were capable of growth inhibition of C. musae isolates. After 4 days of duel culture, the highest mycelial growth reduction (10.33 mm diameter) was observed by the interaction between T. harzianum (armigera) with C. musae from sagor banana. Moreover, the highest growth inhibition (46.29%) was observed by the interaction between T. harzianum (armigera) with C. musae from the sobri banana. All the Trichoderma strains fully affected the viability of all the Colletotrichum isolates. Interestingly, both cultural filtrates and mycelial powders of all the Trichoderma strains showed a very nice inhibitory effect against C. musae isolates, where cultural filtrates were more potential than that of mycelial powders. So, all the tested Trichoderma strains may be used for the control of banana anthracnose disease. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=biological%20control" title="biological control">biological control</a>, <a href="https://publications.waset.org/abstracts/search?q=banana" title=" banana"> banana</a>, <a href="https://publications.waset.org/abstracts/search?q=anthracnose" title=" anthracnose"> anthracnose</a>, <a href="https://publications.waset.org/abstracts/search?q=Trichoderma" title=" Trichoderma"> Trichoderma</a>, <a href="https://publications.waset.org/abstracts/search?q=Colletotrichum" title=" Colletotrichum"> Colletotrichum</a> </p> <a href="https://publications.waset.org/abstracts/114207/antagonistic-potential-of-trichoderma-strains-against-colletotrichum-musae" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/114207.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">148</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">88</span> Influence of Different Ripening Agents on the Shelf-Life and Microbial Load of Organic and Inorganic Musaceae, during the Ripening Process, and the Health Implication for Food Security</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Wisdom%20Robert%20Duruji">Wisdom Robert Duruji</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Local farmers and fruit processors in developing countries of West Africa use different ripening agents to accelerate the ripening process of plantain and banana. This study reports on the influence of different ripening agents on the shelf-life and microbial load of organic and inorganic plantain (Musa paradisiaca) and banana (Musa sapientum) during ripening process and the health implication for food security in Nigeria. The experiment consisted of four treatments, namely: Calcium carbide, Irvingia gabonensis fruits, Newbouldia laevis leaves and a control, where no ripening agent was applied to the fingers of plantain and banana. The unripe and ripened plantain and banana were subjected to microbial analysis by isolating their micro flora (Bacteria, Yeast and Mould) using pour plate method. Microbes present in the samples were enumerated, characterized and classified to genera and species. The result indicated that the microbial load of inorganic plantain from (Urban day) open market in Ile-Ife increased from 8.00 for unripe to 12.11 cfu/g for ripened; and the microbial load of organic plantain from Obafemi Awolowo University Teaching and Research Farm (OAUTRF) increased from 6.00 for unripe to 11.60 cfu/g for ripened. Also, the microbial load of inorganic banana from (Urban day) open market in Ile-Ife increased from 8.00 for unripe to 11.50 cfu/g for ripened; while the microbial load of organic banana from OAUTRF increased from 6.50 for unripe to 9.40 cfu/g for ripened. The microbial effects of the ripening agents increased from 10.00 for control to 16.00 cfu/g for treated (ripened) organic and inorganic plantain; while that of organic and inorganic banana increased from 7.50 for control to 14.50 cfu/g for ripened. Visual observation for the presence of fungal colonies and deterioration rates were monitored till seven days after the plantain and banana fingers have fully ripened. Inorganic plantain and banana from (Urban day) open market in Ile-Ife are more contaminated than organic plantain and banana fingers from OAUTRF. The ripening accelerators reduced the shelf life, increased senescence, and microbial load of plantain and banana. This study concluded that organic Agriculture is better and microbial friendlier than inorganic farming. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=organic%20agriculture" title="organic agriculture">organic agriculture</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20security" title=" food security"> food security</a>, <a href="https://publications.waset.org/abstracts/search?q=Musaceae" title=" Musaceae"> Musaceae</a>, <a href="https://publications.waset.org/abstracts/search?q=calcium%20carbide" title=" calcium carbide"> calcium carbide</a>, <a href="https://publications.waset.org/abstracts/search?q=Irvingia%20gabonensis" title=" Irvingia gabonensis"> Irvingia gabonensis</a>, <a href="https://publications.waset.org/abstracts/search?q=Newbouldia%20laevis" title=" Newbouldia laevis"> Newbouldia laevis</a> </p> <a href="https://publications.waset.org/abstracts/45640/influence-of-different-ripening-agents-on-the-shelf-life-and-microbial-load-of-organic-and-inorganic-musaceae-during-the-ripening-process-and-the-health-implication-for-food-security" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/45640.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">584</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">87</span> Characterization of Banana Based Farming Systems in the Arumeru District, Arusha- Tanzania</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Siah%20Koka">Siah Koka</a>, <a href="https://publications.waset.org/abstracts/search?q=Rony%20Swennen"> Rony Swennen</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Arumeru district is located in Arusha region in Upper Pangani basin in Tanzania. Economically it is dominated with agricultural activities. Banana, coffee, maize, beans, tomatoes, and cassava are the most important food and cash crops. This paper characterized the banana-based farming system of Arumeru district, evaluates its sustainability as well as research needs. The household questionnaire was performed on-site and on farm observation. Transect walk also involved to identify different agro- ecological zones. Results show that farm holdings (home gardens) are smaller than a hectare (0.7 ha) and continue to fragment as population continues to grow. Banana cultivation is the backbone of the farming systems present both in the upland and plains. In the upper belt banana found their place in the forest, which form the home garden structure typical to East African highland banana production systems. However, in the plains, cultivation is done in monoculture and depends heavily on irrigation. We found slightly less cultivars present and hypothetically more pest and disease pressure. This was mainly seen for Fusarium oxysporum species, which eradicates susceptible cultivars such as Mchare cultivars rapidly given the method of irrigation. The smaller permanent upland home garden plots provide thus a more suitable environment where banana perform better. It should be noted that findings indicated good performance to occur in the less suitable plains too. Good management is believed to be the most influencing factor, although our survey failed in identifying them. Population pressure is currently pushing the sustainable system in the uplands to its boundaries. Nutrient mining, deforestation and changing rain patterns threat production not only on Mt. Meru but on a global scale. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Arumeru%20district" title="Arumeru district">Arumeru district</a>, <a href="https://publications.waset.org/abstracts/search?q=banana-based%20farming%20system" title=" banana-based farming system"> banana-based farming system</a>, <a href="https://publications.waset.org/abstracts/search?q=Tanzania" title=" Tanzania"> Tanzania</a>, <a href="https://publications.waset.org/abstracts/search?q=Arumeru%20district" title=" Arumeru district"> Arumeru district</a> </p> <a href="https://publications.waset.org/abstracts/59135/characterization-of-banana-based-farming-systems-in-the-arumeru-district-arusha-tanzania" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/59135.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">180</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">86</span> Optimizing Fermented Paper Production Using Spyrogira sp. Interpolating with Banana Pulp</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Hadiatullah">Hadiatullah</a>, <a href="https://publications.waset.org/abstracts/search?q=T.%20S.%20D.%20Desak%20Ketut"> T. S. D. Desak Ketut</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20A.%20Ayu"> A. A. Ayu</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20N.%20Isna"> A. N. Isna</a>, <a href="https://publications.waset.org/abstracts/search?q=D.%20P.%20Ririn"> D. P. Ririn </a> </p> <p class="card-text"><strong>Abstract:</strong></p> Spirogyra sp. is genus of microalgae which has a high carbohydrate content that used as a best medium for bacterial fermentation to produce cellulose. This study objective to determine the effect of pulp banana in the fermented paper production process using Spirogyra sp. and characterizing of the paper product. The method includes the production of bacterial cellulose, assay of the effect fermented paper interpolating with banana pulp using Spirogyra sp., and the assay of paper characteristics include gram-mage paper, water assay absorption, thickness, power assay of tensile resistance, assay of tear resistance, density, and organoleptic assay. Experiments were carried out with completely randomized design with a variation of the concentration of sewage treatment in the fermented paper production interpolating banana pulp using Spirogyra sp. Each parameter data to be analyzed by Anova variance that continued by real difference test with an error rate of 5% using the SPSS. Nata production results indicate that different carbon sources (glucose and sugar) did not show any significant differences from cellulose parameters assay. Significantly different results only indicated for the control treatment. Although not significantly different from the addition of a carbon source, sugar showed higher potency to produce high cellulose. Based on characteristic assay of the fermented paper showed that the paper gram-mage indicated that the control treatment without interpolation of a carbon source and a banana pulp have better result than banana pulp interpolation. Results of control gram-mage is 260 gsm that show optimized by cardboard. While on paper gram-mage produced with the banana pulp interpolation is about 120-200 gsm that show optimized by magazine paper and art paper. Based on the density, weight, water absorption assays, and organoleptic assay of paper showing the highest results in the treatment of pulp banana interpolation with sugar source as carbon is 14.28 g/m2, 0.02 g and 0.041 g/cm2.minutes. The conclusion found that paper with nata material interpolating with sugar and banana pulp has the potential formulation to produce super-quality paper. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cellulose" title="cellulose">cellulose</a>, <a href="https://publications.waset.org/abstracts/search?q=fermentation" title=" fermentation"> fermentation</a>, <a href="https://publications.waset.org/abstracts/search?q=grammage" title=" grammage"> grammage</a>, <a href="https://publications.waset.org/abstracts/search?q=paper" title=" paper"> paper</a>, <a href="https://publications.waset.org/abstracts/search?q=Spirogyra%20sp." title=" Spirogyra sp."> Spirogyra sp.</a> </p> <a href="https://publications.waset.org/abstracts/32790/optimizing-fermented-paper-production-using-spyrogira-sp-interpolating-with-banana-pulp" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/32790.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">333</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">85</span> New Isolate of Cucumber Mosaic Virus Infecting Banana </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Abdelsabour%20G.%20A.%20Khaled">Abdelsabour G. A. Khaled</a>, <a href="https://publications.waset.org/abstracts/search?q=Ahmed%20W.%20A.%20Abdalla%20And%20Sabry%20Y.%20M.%20Mahmoud"> Ahmed W. A. Abdalla And Sabry Y. M. Mahmoud</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Banana plants showing typical mosaic and yellow stripes on leaves as symptoms were collected from Assiut Governorate in Egypt. The causal agent was identified as Cucumber mosaic virus (CMV) on the basis of symptoms, transmission, serology, transmission electron microscopy and reverse transcription polymerase chain reaction (RT-PCR). Coat protein (CP) gene was amplified using gene specific primers for coat protein (CP), followed by cloning into desired cloning vector for sequencing. In this study the CMV was transmitted into propagation host either by aphid or mechanically. The transmission was confirmed through Direct Antigen Coating Enzyme Linked Immuno Sorbent Assay (DAC-ELISA). Analysis of the 120 deduced amino acid sequence of the coat protein gene revealed that the EG-A strain of CMV shared from 97.50 to 98.33% with those strains belonging to subgroup IA. The cluster analysis grouped the Egyptian isolate with strains Fny and Ri8 belonging sub-group IA. It appears that there occurs a high incidence of CMV infecting banana belonging to IA subgroup in most parts of Egypt. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=banana" title="banana">banana</a>, <a href="https://publications.waset.org/abstracts/search?q=CMV" title=" CMV"> CMV</a>, <a href="https://publications.waset.org/abstracts/search?q=transmission" title=" transmission"> transmission</a>, <a href="https://publications.waset.org/abstracts/search?q=CP%20gene" title=" CP gene"> CP gene</a>, <a href="https://publications.waset.org/abstracts/search?q=RT-PCR" title=" RT-PCR"> RT-PCR</a> </p> <a href="https://publications.waset.org/abstracts/40303/new-isolate-of-cucumber-mosaic-virus-infecting-banana" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/40303.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">341</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">84</span> Flammability of Banana Fibre Reinforced Epoxy/Sodium Bromate Blend: Investigation of Variation in Mechanical Properties</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=S.%20Badrinarayanan">S. Badrinarayanan</a>, <a href="https://publications.waset.org/abstracts/search?q=R.%20Vimal"> R. Vimal</a>, <a href="https://publications.waset.org/abstracts/search?q=H.%20Sivaraman"> H. Sivaraman</a>, <a href="https://publications.waset.org/abstracts/search?q=P.%20Deepak"> P. Deepak</a>, <a href="https://publications.waset.org/abstracts/search?q=R.%20Vignesh%20Kumar"> R. Vignesh Kumar</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20Ponshanmugakumar"> A. Ponshanmugakumar</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In the present study, the flammability properties of banana fibre reinforced epoxy/ sodium bromate blended composites are studied. Two sets of composite material were prepared, one formed by blending sodium bromate with epoxy matrix and other with neat epoxy matrix. Epoxy resin was blended with various weight fractions of sodium bromate, 4%, 8% and 12%. The composite made with plain epoxy matrix was used as the standard reference material. The mechanical tests, heat deflection tests and flammability tests were carried out on all the composite samples. Flammability test shows the improved flammability properties of the sodium bromated banana-epoxy composite. The modification in flammability properties of the composites by the addition of sodium bromate results in the reduced mechanical properties. The fractured surfaces under various mechanical testing were analysed using morphological analysis done using scanning electron microscope. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=banana%20fibres" title="banana fibres">banana fibres</a>, <a href="https://publications.waset.org/abstracts/search?q=epoxy%20resin" title=" epoxy resin"> epoxy resin</a>, <a href="https://publications.waset.org/abstracts/search?q=sodium%20bromate" title=" sodium bromate"> sodium bromate</a>, <a href="https://publications.waset.org/abstracts/search?q=flammability%20test" title=" flammability test"> flammability test</a>, <a href="https://publications.waset.org/abstracts/search?q=heat%20deflection" title=" heat deflection"> heat deflection</a> </p> <a href="https://publications.waset.org/abstracts/30169/flammability-of-banana-fibre-reinforced-epoxysodium-bromate-blend-investigation-of-variation-in-mechanical-properties" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/30169.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">297</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">83</span> Hedonic Price Analysis of Consumer Preference for Musa spp in Northern Nigeria</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Yakubu%20Suleiman">Yakubu Suleiman</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20A.%20Musa"> S. A. Musa </a> </p> <p class="card-text"><strong>Abstract:</strong></p> The research was conducted to determine the physical characteristics of banana fruits that influenced consumer preferences for the fruit in Northern Nigeria. Socio-economic characteristics of the respondents were also identified. Simple descriptive statistics and Hedonic prices model were used to analyze the data collected for socio-economic and consumer preference respectively with the aid of 1000 structured questionnaires. The result revealed the value of R2 to be 0.633, meaning that, 63.3% of the variation in the banana price was brought about by the explanatory variables included in the model and the variables are: colour, size, degree of ripeness, softness, surface blemish, cleanliness of the fruits, weight, length, and cluster size of fruits. However, the remaining 36.7% could be attributed to the error term or random disturbance in the model. It could also be seen from the calculated result that the intercept was 1886.5 and was statistically significant (P < 0.01), meaning that about N1886.5 worth of banana fruits could be bought by consumers without considering the variables of banana included in the model. Moreover, consumers showed that they have significant preference for colours, size, degree of ripeness, softness, weight, length and cluster size of banana fruits and they were tested to be significant at either P < 0.01, P < 0.05, and P < 0.1 . Moreover, the result also shows that consumers did not show significance preferences to surface blemish, cleanliness and variety of the banana fruit as all of them showed non-significance level with negative signs. Based on the findings of the research, it is hereby recommended that plant breeders and research institutes should concentrate on the production of banana fruits that have those physical characteristics that were found to be statistically significance like cluster size, degree of ripeness,’ softness, length, size, and skin colour. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=analysis" title="analysis">analysis</a>, <a href="https://publications.waset.org/abstracts/search?q=consumers" title=" consumers"> consumers</a>, <a href="https://publications.waset.org/abstracts/search?q=preference" title=" preference"> preference</a>, <a href="https://publications.waset.org/abstracts/search?q=variables" title=" variables"> variables</a> </p> <a href="https://publications.waset.org/abstracts/34209/hedonic-price-analysis-of-consumer-preference-for-musa-spp-in-northern-nigeria" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/34209.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">343</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">82</span> Response of Post-harvest Treatments on Shelf Life, Biochemical and Microbial Quality of Banana Variety Red Banana</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Karishma%20Sebastian">Karishma Sebastian</a>, <a href="https://publications.waset.org/abstracts/search?q=Pavethra%20A."> Pavethra A.</a>, <a href="https://publications.waset.org/abstracts/search?q=Manjula%20B.%20S."> Manjula B. S.</a>, <a href="https://publications.waset.org/abstracts/search?q=K.%20N.%20Satheeshan"> K. N. Satheeshan</a>, <a href="https://publications.waset.org/abstracts/search?q=Jenita%20Thinakaran"> Jenita Thinakaran</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Red Banana is a popular variety of banana with strong market demand. Its ripe fruits are less resistant to transportation, complicating logistics. Moreover, as it is a climacteric fruit, its post-harvest shelf life is limited. The current study aimed to increase the postharvest shelf life of Red Banana fruits by adopting different postharvest treatments. Fruit bunches of Red Banana were harvested at the mature green stage, separated into hands, precooled, subjected to 12 treatments, and stored in Corrugated Fibre Board boxes till the end of shelf life under ambient conditions. Fruits coated with 10% bee wax + 0.5% clove oil (T₄), fruits subjected to coating with 10% bee wax and packaging with potassium permanganate (T₉), and fruits dipped in hot water at 50°C for 10 minutes and packaging with potassium permanganate (T₁₁) registered the highest shelf life of 18.67 days. The highest TSS of 26.33°Brix was noticed in fruits stored with potassium permanganate (T₈) after 12.67 days of storage, and lowest titratable acidity of 0.19%, and the highest sugar-acid ratio of 79.76 was noticed in control (T₁₂) after 11.33 days of storage. Moreover, the highest vitamin C content (7.74 mg 100 g⁻¹), total sugar content (18.47%), reducing sugar content (15.49%), total carotenoid content (24.13 µg 100 g-¹) was noticed in treatments T₇ (hot water dipping at 50 °C for 10 minutes) after 17.67 days, T₁₀ (coating with 40% aloe vera extract and packaged with potassium permanganate) after 13.33 days, T₄ (coating with 10% bee wax + 0.5% clove oil) after 18.67 days and T₉ (coating with 10% bee wax + potassium permanganate) after 18.67 days of storage respectively. Furthermore, the lowest fungal and bacterial counts were observed in treatments T₂ (dipping in 30ppm sodium hypochlorite solution), T₇ (hot water dipping at 50 °C for 10 minutes), T₉ (coating with 10% bee wax + potassium permanganate), and T₁₀ (coating with 40% aloe vera extract + potassium permanganate). <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=bee%20wax" title="bee wax">bee wax</a>, <a href="https://publications.waset.org/abstracts/search?q=post-harvest%20treatments" title=" post-harvest treatments"> post-harvest treatments</a>, <a href="https://publications.waset.org/abstracts/search?q=potassium%20permanganate" title=" potassium permanganate"> potassium permanganate</a>, <a href="https://publications.waset.org/abstracts/search?q=Red%20Banana" title=" Red Banana"> Red Banana</a>, <a href="https://publications.waset.org/abstracts/search?q=shelf%20life" title=" shelf life"> shelf life</a> </p> <a href="https://publications.waset.org/abstracts/183227/response-of-post-harvest-treatments-on-shelf-life-biochemical-and-microbial-quality-of-banana-variety-red-banana" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/183227.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">49</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">81</span> Eco-Friendly Natural Filler Based Epoxy Composites</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Suheyla%20Kocaman">Suheyla Kocaman</a>, <a href="https://publications.waset.org/abstracts/search?q=Gulnare%20Ahmetli"> Gulnare Ahmetli</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In this study, acrylated soybean oil (AESO) was used as modifying agent for DGEBF-type epoxy resin (ER). AESO was used as a co-matrix in 50 wt % with ER. Composites with eco-friendly natural fillers-banana bark and seashell were prepared. MNA was used as a hardener. Effect of banana peel (BP) and seashell (SSh) fillers on mechanical properties, such as tensile strength, elongation at break, and hardness of M-ERs were investigated. The structure epoxy resins (M-ERs) cured with MNA and sebacic acid (SAc) hardeners were characterized by Fourier transform infrared spectroscopy (FTIR). Tensile test results show that Young’s (elastic) modulus, tensile strength and hardness of SSh particles reinforced with M-ERs were higher than the M-ERs reinforced with banana bark. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=biobased%20composite" title="biobased composite">biobased composite</a>, <a href="https://publications.waset.org/abstracts/search?q=epoxy%20resin" title=" epoxy resin"> epoxy resin</a>, <a href="https://publications.waset.org/abstracts/search?q=mechanical%20properties" title=" mechanical properties"> mechanical properties</a>, <a href="https://publications.waset.org/abstracts/search?q=natural%20fillers" title=" natural fillers"> natural fillers</a> </p> <a href="https://publications.waset.org/abstracts/43088/eco-friendly-natural-filler-based-epoxy-composites" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/43088.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">240</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">80</span> A Review: Detection and Classification Defects on Banana and Apples by Computer Vision</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Zahow%20Muoftah">Zahow Muoftah</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Traditional manual visual grading of fruits has been one of the agricultural industry’s major challenges due to its laborious nature as well as inconsistency in the inspection and classification process. The main requirements for computer vision and visual processing are some effective techniques for identifying defects and estimating defect areas. Automated defect detection using computer vision and machine learning has emerged as a promising area of research with a high and direct impact on the visual inspection domain. Grading, sorting, and disease detection are important factors in determining the quality of fruits after harvest. Many studies have used computer vision to evaluate the quality level of fruits during post-harvest. Many studies have used computer vision to evaluate the quality level of fruits during post-harvest. Many studies have been conducted to identify diseases and pests that affect the fruits of agricultural crops. However, most previous studies concentrated solely on the diagnosis of a lesion or disease. This study focused on a comprehensive study to identify pests and diseases of apple and banana fruits using detection and classification defects on Banana and Apples by Computer Vision. As a result, the current article includes research from these domains as well. Finally, various pattern recognition techniques for detecting apple and banana defects are discussed. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=computer%20vision" title="computer vision">computer vision</a>, <a href="https://publications.waset.org/abstracts/search?q=banana" title=" banana"> banana</a>, <a href="https://publications.waset.org/abstracts/search?q=apple" title=" apple"> apple</a>, <a href="https://publications.waset.org/abstracts/search?q=detection" title=" detection"> detection</a>, <a href="https://publications.waset.org/abstracts/search?q=classification" title=" classification"> classification</a> </p> <a href="https://publications.waset.org/abstracts/154514/a-review-detection-and-classification-defects-on-banana-and-apples-by-computer-vision" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/154514.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">106</span> </span> </div> </div> <ul class="pagination"> <li class="page-item disabled"><span class="page-link">&lsaquo;</span></li> <li class="page-item active"><span class="page-link">1</span></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=banana%20cv.%20Karibale%20Monthan&page=2">2</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=banana%20cv.%20Karibale%20Monthan&page=3">3</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=banana%20cv.%20Karibale%20Monthan&page=4">4</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=banana%20cv.%20Karibale%20Monthan&page=2" rel="next">&rsaquo;</a></li> </ul> </div> </main> <footer> <div id="infolinks" class="pt-3 pb-2"> 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