Abstract The objective of this work was to adjust and validate a mathematical equation estimate the total leaf area banana plants cultivars Maça BRS Princesa, Prata Platina, Gorutuba Prata-Anã together, through linear dimensions third number leaves. For that, first degree power models were tested, where used dependent variable (y) (TLA) an independent (x) multiplication length with leaves (LN),...

Here, we present the data from an in-depth analysis of the HSP70 family in the non-model banana during osmotic stress [1]. First, a manual curation of HSP70 sequences from the banana genome was performed and updated on the Musa hub http://banana-genome.cirad.fr/. These curated protein sequences were then introduced into our in-house Mascot database for an in-depth look at the HSP70 protein prof...

In order to feed an ever-increasing world population, there is an urgent need to improve the production of staple food and fruit crops. The productivity of important food and fruit crops is constrained by numerous biotic and abiotic factors. The cultivation of banana, which is an important fruit crop, is severely threatened by Fusarium wilt disease caused by infestation by an ascomycetes fungus...

Banana Fusarium wilt caused by Fusarium oxysporum f. sp. cubense (Foc) is soil-borne disease of banana (Musa spp.) causing significant economic losses. Extensins and arabinogalactan proteins (AGPs) are cell wall components important for pathogen defence. Their significance for Foc resistance in banana was not reported so far. In this study, two banana cultivars differing in Foc sensitivity were...

Introduction. The root-lesion nematodes, Pratylenchus spp., have a wide host range and reduce the yield of different crops. Information on diversity species is scarce in Costa Rica. Objective. To identify associated with 12 crops based D3 region 28S rDNA gene. Materials methods. During 2013 to 2015, root samples were collected Alajuela, Cartago, Guanacaste, Heredia, San José rice (Oryza sativa)...

The objective of the present study was to evaluate the physicochemical and microbial properties of the Korean traditional rice wine Makgeolli, supplemented with banana during 6 day fermentation. The alcohol contents of the control and banana Makgeolli were 17.0 and 16.5%, respectively. The pH values decreased while total acidity, total soluble solids, and color values increased throughout the f...