Studies on organoleptic evaluation of banana genotypes

Abstract

Sensory quality is a composite of product characteristics that impart value to the buyer and consumer. Consumers prefer fruits that look good, firm and offer good flavour and nutritive value. Producers and handlers are first concerned with appearance and textural quality along with long post harvest life. Present study was undertaken at ICAR-AICRP on Fruits, KRC. College of Horticulture, Arabhavi to study the organoleptic qualities of banana genotypes during 2018-19. Five diploid (AA & AB) and Eleven triploid (AAA) banana genotypes were used for the evaluation. The analyzed results for overall acceptability were in higher preference level in Kadali (8.18) which was on par with Pisang Lillin (7.02) while minimum was noticed in Namarai (6.26) among AA group. In AB group, significantly maximum values were observed in Ney Poovan (9.00) which was on par with Mitli (8.71) while, minimum value was noticed in Kodappanilla (4.99).