Pisang Awak

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Musa 'Pisang Awak'
Hybrid parentage Musa acuminata × Musa balbisiana
Cultivar group AABB Group
Cultivar 'Pisang Awak'
Origin Widely distributed

Pisang Awak is an edible banana cultivar belonging to the AABB banana cultivar group. This cultivar is grown world wide.

Etymology[edit]

'Pisang Awak' is also known in Australia as 'Ducasse' and 'Kayinja' in Uganda.[1][2] The Malaysian name pisang awak is more commonly used among research institutions.[3][4] In Thailand it is known as kluai nam wa (Thai:กล้วยน้ำว้า, IPA: [kluːəj nam waː]).[5] The term nam wa has crossed over into the Khmer language where the banana is known in Cambodia as chek nam va (Khmer: ចេកណាំវ៉ា).[6][7] This banana variety has multiple romanizations including 'Namwah Tall' (with a superfluous 'h').

As a stout mutation, 'Dwarf Pisang Awak' is known in America as 'Dwarf Namwah' as popularized by Agristarts;[8] And in Thai as kluai nam wa khom (Thai: กล้วยน้ำว้าค่อม).[9][10]

Description[edit]

It is known to produce seed with the availability of fertile pollen.[11]

Taxonomy[edit]

'Pisang Awak' is a cross between Musa acuminata and Musa balbisiana. It belongs to the tetraploid AABB genome group, although it was earlier belonged to the triploid ABB genome group.[12] Synonyms include: Musa paradisiaca var. awak.[13]

Uses[edit]

'Pisang Awak' (known locally as kayinja) is grown in Uganda for making banana beer.[2]

In Cambodia, 'Pisang Awak' (known locally as chek nam va) is favored over varieties for its multiple uses while other varieties are valued for the fruit.[14] The banana blossoms (at the stage of male flower production) and pseudostem, although astringent, are eaten as a vegetable. The leaves used as a wrap for cooking food such as amok and ansom chek in which the fragrance of the banana leaves is transferred to the food being cooked.[14][15]

See also[edit]

References[edit]

  1. ^ Robert Williams. "Australian banana industry: Status and R&D update". Advancing banana and plantain R&D in Asia and the Pacific 13: 19–36. Retrieved June 29, 2011. 
  2. ^ a b Simon Eden-Green. "How can the advance of banana xanthomonas wilt be halted?". Infomusa 13 (2): 38–41. Retrieved June 29, 2011. 
  3. ^ "Musa Malay Names". Germplasm Resources Information Network. 1999. Retrieved June 29, 2011. 
  4. ^ Koon-Hui Wang, Angela K. Kepler, & Cerruti R.R. Hooks. Brief Description of Banana Cultivars Available from the University of Hawaii Seed Program. College of Tropical Agriculture and Human Resources, University of Hawai'i at Manoa. Retrieved June 29, 2011. 
  5. ^ กล้วยน้ำว้า
  6. ^ ហូបចេកណាំវ៉ា ដើម្បីបានសុខភាពល្អ
  7. ^ English-Khmer Dictionary by Robert Headley
  8. ^ "Musa 'Dwarf Namwah'". Agri-Starts, Inc. Retrieved June 29, 2011.  This company, provides the bulk of tissue culture bananas in the nursery trade where the varietal names they use is more popular among laymen in America.
  9. ^ Musa (ABB group) "Kluai Nam Wa Khom"
  10. ^ Randy C. Ploetz, Jody L. Haynes, Aimé Vásquez (1999). "Responses of new banana accessions in South Florida to Panama disease". Crop Protection (Elsevier) 18: 445–449. doi:10.1016/s0261-2194(99)00043-5. Retrieved June 29, 2011. 
  11. ^ Musa species (bananas and plantains)
  12. ^ M. Pillay, E. Ogundiwin, A. Tenkouano, & J. Dolezel (2006). "Ploidy and genome composition of Musa germplasm at the International Institute of Tropical Agriculture (IITA)". African Journal of Biotechnology 5 (13): 1224–1232. ISSN 1684-5315. Retrieved June 29, 2011. 
  13. ^ Influence of Partial Substitution of Wheat Flour with Banana (Musa paradisiaca var. Awak) Flour on the Physico ' Chemical and Sensory Characteristics of Doughnuts - PDFCast.or...
  14. ^ a b Chiv Linna (February 2002). "What's About The Banana". Leisure Cambodia. Retrieved June 29, 2011.  It is often used to make cakes such as Ansorm Chek, Chek Chean, Chek Chhoeng, and Chek Aing
  15. ^ Deborah S. Hartz-Seeley (July 30, 2009). "Learn to make Cambodian-Style Fish Amok Step-by-Step". South Florida Sun-Sentinel. Retrieved June 29, 2011.  The banana leaf adds its own fragrance and flavor to the experience.