Banana Cavendish : The banane Cavendish comes from a banana from a subgroup of cultivars de banana trees from Vietnam and China.
Taxonomy (classification) and nomenclature: Cavendish bananas are a subgroup of cultivars triploids (AAA) of the species Acuminate muse (family of Musaceae).
The Cavendish banana subgroup is named after the cultivar Dwarf Cavendish which is one of them, and which was so named in honor of William Cavendish (1790-1858), 6th Duke of Devonshire (United Kingdom), who acquired a specimen very early on and whose greenhouses housed the crops of cultivars which are at the origin of an exploitation commercial in the whole world.
Cavendish cultivars are distinguished by their size and by characteristics des fruits, and different cultivars may be recognized as distinct by different authorities.
The most important clones for the production of fruits include: Dwarf Cavendish, Grande Naine, Lacatan, Poyo, Valery, and Williams according to a classification system of cultivars. Another classification includes: Double, Dwarf Cavendish, Extra Dwarf Cavendish, Grande Naine, Pisang Masak Hijau (Lacatan), and Giant Cavendish, a group of several hard-to-distinguish cultivars (including Poyo, Robusta, Valery, and Williams).
Grande Naine is the most important clone for international trade, while Dwarf Cavendish is the most widely grown clone. This cultivar is also known under the trade name of Chiquita.
We know more than 250 local names for the cultivars of the Cavendish subgroup.
Use: The cultivars Cavendish accounted for 47% of world banana production between 1998 and 2000, and the vast majority of bananas sold on the international market.
The fruits of the Cavendish banana trees consume mainly raw, but they can also be cooked, consumed in fruit salad, compote, and like flawless others foodstuffs. The skin exterior is most often partially green at the time of sale on the markets, and becomes yellow à maturity complete. When the fruit ripens, thestarch turns into sucre, which makes it a fruit sugar. In its stage of ripening final (stage 7), " spots de sucre » Brown-blackish Are growing. When those bananas are blackberries, The skin becomes black and chair becomes chard. Bananas ripen naturally until the picking. Once harvested, they no longer turn yellow spontaneously, and must be placed in an atmosphere rich en ethylene to restart the process de ripening. Most dealers sell bananas in stages 3 to 6, with stage 4 being ideal.
Diseases: In mid-2008, reports of Sumatra and Malaysia suggested that the cultivars Cavendish type may be susceptible to Panama disease (*).
(*) Panama disease, or banana Fusarium wilt, is a fungal disease that affects banana trees (Musa spp.). Initially diagnosed in Panama, it subsequently spread to many banana-growing regions. It is caused by a fungus living in the soil, Fusarium oxysporum f. sp. cubense, particular form (forma specialis) of the species Fusarium oxysporum.
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