Traditional Practices in Agriculture FULL - ANGOC Site

12. Dried and drooping leaves are removed from fifth month
onwards
13. Applying 150 gm of neem cake powder per sucker in 3 rd and
5 th months will prevent nematodes.
14. To control banana wilt, affected plants are removed and burnt
and one to two kg of lime is applied to each pit.
15. The oozing out of gummy substances while removing the dried
bark indicates stem borer attack. To control this, holes are
cleaned and plugged with neem cake powder.
16. To control banana wilt, affected plants are removed and burnt
and one to two kg of lime is applied to each pit.
17. For inducing ripening of banana bunches, they are stacked in
pits and lined with pieces of cut pseudo stem on the sides. A
porous container having pieces of fuming charcoal is placed at
the top center. Finally pits are closed air tight with dried
leaves.
18. For ripening of banana fruits, banana hands are stacked in a
tall copper vessel called ‘Anda’. Few fuming incense sticks are
kept inside and covered with lid for 24 hours.
19. Neem leaves are put inside a vessel containing banana hands
for ripening of fruits. But ripening will take about four days.
20. To induce quick ripening, the leaves of Basella alba (Basale)
are put into the baskets or gunny bags and bunches are
stacked inside and covered air tight.
21. Application of Vaseline, a layer of clay or cow dung ball to the
cut end of stalk prevents rotting during ripening and storage.
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