HORTICULTURE PRACTICES

1. IMPORTANT PHYSIOLOGICAL
DISORDERS IN BANANA
BY
SIVASAKTHI SS
2021004104

2. INTRODUCTION:
• Physiological disorders in different fruit crops results from change in
environmental conditions.
• Including sunlight, aeration, temperature and nutritional imbalance.
• These disorders result in decrease in fruit quality and quantity.
• These disorders are also arise from micronutrient deficiency.

3. 1. CHOKE THROAT
Symptoms:
• It results from low temperature.
• At the time of flowering,it effects bunch formation.
• Due to low temperature, yellowing of leaves occurs.
• Under severe conditions,leaves become necrotic.
• Maturity time of bunch is extended upto 5-6months than 3.5-4 months.
Management:
• Use eucalyptus as shelter belt check effect of cold wind.

4. 2.CHILLING INJURY:
Symptoms:
• It happens when the pre or post harvest temperature falls below 14’c.
• It includes uneven ripening,watery dark patches on skin.
• Dull yellow to smoky yellow color of the ripening fingers.
• Brown streaks are also observed on vascular bundle of the sub epidermal layer.
Management:
• Avoid to Store the fruits at temperature below 13’c.
• Storing at a temperature above threshold level.

5. 3.KOTTAI VAZHAI
Symptoms:
• It characterized by presence of sharp tapered and ill filled fruits.
• It have seedy structure in central core.
• It makes the fruits inedible.
• Symptoms of this disorder do not appear at earlier stages.
• It results in 10-25% reduction in yield.
Management:
• By spraying 20ppm(1g in 50L of water) 2,4-D.
• By applying these seediness of fruits can be controlled.

6. 4.FINGER DROP
Symptoms:
• In this disorder,the pedicle become soft and weak.
• Individual fruits can be dissociated from the bunch very easily
during ripening.
Management:
• Use carton for packing of fruit bunches.
• Provide ventilation and temperature of 18’c to fruits for ripening.

7. 5.PEEL BROWNING
Symptoms:
• This disorder occurs during maturation process when fruit is handled.
• Fruit handling will promote browning if the variety is sensitive.
• Some varieties seems to be more sensitive than others.
• Symptoms develops in entire banana surface.
Management:
• Storing fruit at high relative humidity (95%).
• It delays peel browning.