Short banana fiber reinforced composites have been prepared in laboratory to determine mechanical properties. It has been observed that as soon as the percentage of the banana fiber increases slightly there is a tremendous increase in ultimate tensile strength, % of strain and young modulus of elasticity. Reinforcement of banana fibers in epoxy resin increases stiffness and decreases damping properties of the composites. Therefore, 2.468% banana fiber reinforced composite plate stabilizes early as compared to 7.7135 % banana fiber reinforced composite plate but less stiff as compared to 7.7135 % banana fiber reinforced composite plate

In recent years different additives have been used for enhancing quality and nutritional value of bread. Banana flour is a useful additive that contains significant amounts of fiber, protein, minerals and vitamins. In this research chemical tests (moisture, ash, protein and fiber) were carried on the wheat flour, Banana flour was then added at levels of 10, 15 and 20% and toast breads were prepared according to semi-industrial method. Some rheological properties of dough samples containing banana flour were determined and then organoleptical properties of Toast breads as well as control treatment were measured by sensory panelist. Based on the results, incorporation of banana flour at various levels (10, 15 and 20%) improved all organoleptical properties of banana breads compared with control samples. Also increased the absorption of water, extension time, resistance, volumetric value and decreased the extremely ability of the samples. Also that all the samples of banana powder improved the resistance of the batch to tension and energy tests. In addition, samples containing 15 and 20% banana flour were found to be the best samples.

Berangan banana were treated with hot water at 50 ºC for 0 (control), 10, and 20 min and then kept at room temperature (25±2 ºC), 75-80% RH to observe the ripening progress. Firmness and activity of cell wall degradation enzymes such as polygalacturonase (PG), pectin methylesterase (PME), and pectate lyase (PL) were determined for treated and untreated banana. The microstructure of banana peel cell wall was observed by scanning electron microscopy (SEM) and transmission electron microscopy (TEM). Treated fruit was firmer than the control fruit during ripening process. PG, PME, and PL activities were reduced in the treated bananas when compared with the control treatment. Hot water treatment disturbed cell wall degrading enzymes activity and delayed the disassembling of pectin fraction of Berangan banana. The micrographs of SEM and TEM exhibited lower changes in cell compartment and less loosening of cell wall fibril fractions in treated fruits. The electrolyte leakage in Berangan banana decreased with the increase of exposure time. The results of this study indicated that hot water treatment at 50 ºC slowed down the ripening process and extended shelf lifeof banana.

‎Banana Xanthomonas Wilt (BXW) is an infectious disease caused by Xanthomonas campestris pv‎. ‎musacearum‎. ‎The model incorporates a new class of protected banana plants into banana plant population‎. ‎This new class are the susceptible banana plant that are treated with fertilizers‎. ‎The basic reproduction number‎, Ro , ‎is obtained using next generation matrix‎. ‎The model analysis is done and equilibrium points are analysed to establish the local and global stability of disease-free and endemic equilibrium solution‎. ‎It is shown that if the basic reproduction number‎, ‎Ro‎≤1, ‎then banana xanthomonas wilt is cleared from banana plantation and is globally asymptotically stable and if Ro>1‎, ‎the endemic equilibrium point is globally asymptotically stable and the disease persists in banana plant population‎. ‎The impact of parameters in BXW model is investigated using sensitivity analysis‎. ‎Numerical simulations are performed to justify the analytical findings‎.

Given the importance of storing and handling bananas to preserve their quality, flavor, and nutritional value, this study used various light treatments and packaging methods to maintain the quality of bananas. The bananas were first prepared, and any damaged bananas were removed. After standardizing the size, they were washed in a sterile environment. The bananas were then stored in polyethylene films, PVC, plastic, and without packaging, under LED light (blue, red, green), and without light for 7 days. Properties such as firmness, pH, weight change percentage, and soluble solids content were measured afterward. According to the research results, using blue light treatments increased the firmness of the bananas by approximately 40% compared to the conditions without light. Polyethylene film packaging helped retain about 35% more firmness compared to no packaging. These findings suggest that using specific combinations of blue light treatments and PVC packaging can significantly improve bananas' quality and shelf life, potentially reducing wastage and financial losses in the food industry. The potential financial benefits of these findings should motivate further research and implementation in the food industry.

The present experiment was carried out to investigate the nutritive value of banana tree leaves and stems silage by use of in vitro gas production and as well in situ nylon bag techniques. Experimental treatments were comprised of: 1- Stems and leaves of banana trees (control), 2- Stems and leaves of banana trees’ silage without addition of any additive, 3- Stems and leaves of banana trees’ silage + 15% refusal dates, 4- Stems and leaves of banana trees’ silage + 5% wheat straw and 5- Stems and leaves of banana trees’ silage + 15% refusal dates + 5% wheat straw. After two months, silages were opened up while pH and apparent characteristics of silage materials determined. Then, evaluated were: the chemical compositions by standard method, dry matter degradability through in situ nylon bag methods and organic matter digestibility as well as metabolisable energy through in vitro gas production techniques. Results revealed that addition of refusal dates decreased NDF while increasing WSC, indicating that it improved the quality of silage. Dry matter degradability in banana tree residues with 15% refusal dates plus 5% wheat straw silage treatment was the highest, while banana tree residues with 5% wheat straw silage treatment was of the lowest degradability (p<0.05). In gas production trial, the highest gas production volume, organic matter digestibility and metabolasable energy beloged to Banana tree residues plus 15% refusal dates silage treatment (p<0.05). As a whole, the results indicated that banana tree residues plus 15% refusal dates silage was the most suitable treatment as compared with other treatments and can be recommended for being used in animal nutrition (sheep and goats).

The probiotic juice is one of the newest innovation opportunities in various kinds of healthy drinkꞌs business. The aim of this study was to investigate effect of banana pureeꞌs on survival of Lactobacillus casei and physicochemical and sensory properties of cocktail juice containing apples and bananas juice during storage. The amounts of banana puree were added in 3 levels (7% and 15%) to apple juice. After adding banana puree, the brix of fruit juice was regulated on 13. The produced fruit juice was pasteurized in 90˚C for 2 min. Then, depending on the treatment, L. casei was added to some of samples. The periods of conservation were in 4 levels (1, 20, 40 and 60 days). The results showed that during of storage time in all treatments, the number of L. casei decreased significantly, but in treatments containing banana puree was significantly less than controls. With increasing of banana puree, the pH increased and acidity and brix decreased significantly. pH increasing and acidity and brix decreasing in treatment groups containing probiotic were more than treatments without probiotic. The results obtained of sensory evaluation indicated that with increasing of banana puree to 15%, the score of flavor and color decreased significantly. The use of probiotic didn’t have a significant effect on score of color and flavor in juice. Therefore, to produce of cocktail juice containing apples juice and bananas puree probiotics containing L. casei, the use of 7% banana puree with the storage time of 20 days is recommended.

Enzymatic browning is caused by structural damage to the fruit tissue and is originated by enzymes, such as the polyphenol oxidase (PPO) and phenolic substrates, which react to each other, producing darker pigments (brown) on the surface fruits. In this study fractal browning indicator (FBI) as a new approach for describing the enzymatic browning kinetics for red apples, yellow apples and bananas, is presented. It is based on quantification of the irregular color patterns that emerge from the apple and banana surfaces during enzymatic browning, rather than using the color average in the same analyzed area. In the experiments, apple and banana slices were placed under a machine vision system and digital color images were captured. The images were transformed to Lab space color and the Fourier power law model fractal texture image was used to calculate the fractal dimension value (FD). The results showed that the value FD average increased for samples red apple from 1.75 to 1.92, for yellow apple from 1.75 to 2.17 and for samples banana value of this parameter from 1.73 to 1.81. Also L channel intensity values decreased in samples of red apple from 42.79 to 31.62, yellow apple from 45.88 to 31.86 and for banana samples from 40.63 to 30.3.

One of the ways to avoid dairy products being discontinued by people who are lactose intolerant is to make new products that are easily available. The aim of ths study was production types of low-lactose banana powder and low-lactose cocoa powder with the use of β-galactosidase enzyme using spray dryer and investigation the chemical and mcroal properties of them. The amount of moisture, protein, fat and lactose, particle size, solubility index and scorched particles of low lactose banana milk powder and low lactose cocoa milk powder were studied.Microbiological tests including aerobic mesophilic bacteria, Coliform, Escherichia coli and Staphylococcus aureus coagulase positive were also performed. About chemical characteristics moisuire content, fat and ptotein were n standard range. The results showed that 68% of powders size were between 180 to 500 µm, 30% larger than 500 µm and 2% smaller than 125 µm. Sensory evaluation was performed after the treatments were reconstituted with water.Studies have shown that low-lactose milk due to its sweet taste and banana milk and cacao milk were not desirable due to lack of sweetness (no added sugar), but low lactose banana milk had a desirable acceptance.Low lactose cocoamilk had lower scores due to taste and had significant difference with low lactose banana milk (p

The experiment was aimed to investigate the effect of different concentrations of chitosan on shelf life and quality of banana fruit. The single factor experiments were laid out in a completely randomized design with three replications. Experimental treatments included Control, 0.50%, 0.75%, 1.0%, 1.5%, 2.0% chitosan. Sabri Banana cultivar is one of the most popular commercial cultivars of banana in Bangladesh. Chitosan treatment caused highly significant variation in respect of the physico-chemical parameters such as color changes, firmness, weight loss, disease severity and shelf life of banana during storage. Considering the effects of different concentrations of chitosan, 0.75% and 2.0% chitosan were found to be the best in respect of all the parameters investigated. Fruits treated with the above concentrations of chitosan, had the longest shelf life (9 days), whereas fruits under control had the shortest shelf life (8 days). The application of chitosan treatment in fresh crops is safe for consumers and for the environment. It can be used to improve postharvest quality and to extend shelf life of banana.