Banane

Banane, in English commonly called banana, is the fruit of several Musa species, especially Musa acuminata and Musa balbisiana. In cultivation, most edible bananas are parthenocarpic triploids, and the fruits grow in hanging clusters. The plant itself is a large herb, not a woody tree, with a pseudostem formed from leaf bases.

Bananas originated in Southeast Asia and have been domesticated for thousands of years. They are now grown in tropical regions around the world. The Cavendish subgroup dominates international trade, while other markets rely on diverse local varieties.

Bananas are elongated, curved fruit with a soft, sweet flesh. The skin is green when unripe, turning yellow or red as it ripens, often with brown speckles. Plantains are a starchy cooking banana used when green or lightly ripe.

Typical cultivation requires warm temperatures, abundant rainfall, and well-drained soil. Plants are propagated from offshoots or corms. Major producers include India, China, the Philippines, Ecuador, Colombia, and Brazil. Banana crops are vulnerable to diseases such as Fusarium wilt.

Nutrition: per 100 g, bananas provide around 89 kcal, mainly from carbohydrates, with notable potassium, vitamin B6, and vitamin C. They are common as a fresh snack and used in baking, smoothies, and desserts; plantains are often cooked as a staple.

Post-harvest handling involves ethylene-induced ripening. Bananas are a major global fruit trade, with environmental impacts including water use and land requirements. Research focuses on disease resistance and sustainable farming.