ABB

1 Dessert banana belonging to Karpuravalli type, with tasty fruits.	2 Cooking banana. This is an Ashy mutant of green fruited Monthan and exhibits high level of salt tolerance.	3 Cooking and dessert banana. High yielding cultivar with bunch weighing 30 Kg. Fruits are ash coated with pointed tip.	4 Cooking banana. Fruits are very long with soft pulp. Sets seeds when crossed with suitable male parent.
5 Belongs to Pisang Awak (Karpuravalli) subgroup. Medium statured. Fruits are shorter than normal Karpuravalli with tasty pulp and suitable for making figs.	6	7 Cooking banana. Synonymous with Ashy Chakkiya.	8 Dessert banana. Laxative, used in Siddha medicine for treating piles. Immune to leaf spot disease.
9 Culinary variety with ash coated fruits.	10 Dessert banana. Synonym of Karpuravalli. Fruits are smaller than normal Karpuravalli, compared to normal Karpuravalli, seed set is more	11 Dessert banana. Synonym of Karpuravalli. Fruits are smaller than normal Karpuravalli, compared to normal Karpuravalli, seed set is more	12
13 Dessert banana. Karpuravalli type. Tall and robust. High yielding and fruits are tasty.	14 Dessert banana. Karpuravalli type. Tall and robust. High yielding and fruits are tasty.	15 Culinary variety. Small and short cooking quality fruits with pointed tip.	16
17 Dessert banana. Popular variety with fruits having long shelf life and suitable for long distance transportation. Fruits suitable for making ‘Banana fig’.	18 Dessert banana. Popular variety with fruits having long shelf life and suitable for long distance transportation. Fruits suitable for making ‘Banana fig’.	19	20 Dessert banana. Resistant to root lesion nematode and used for gene expression studies. Suitable for making banana wine and fig.
21	22 Dessert banana. Resistant to fruit shattering. Suitable for making banana wine, juice and fig.	23 Cooking banana. High yielding variety. Short fruits with pointed tip.	24 Dessert banana. Belongs to Karpuravalli type. Fruits are medium in size.
25 Dessert banana. Belongs to Karpuravalli type. Fruits are medium in size.	26	27 Dessert banana, Karpuravalli type. Pseudostem is slightly pink. Fruits are green, turn yellow upon ripening.	28 Dessert banana, Karpuravalli type. Pseudostem is slightly pink. Fruits are green, turn yellow upon ripening.
29	30	31 Synonyms: Batheesa, Hazaria, Ayirangai Culinary banana, suitable for preparing ‘Bajji’. Used as dessert in North East India. Belongs to Monthan subgroup. Distributed in South and North East India. High yielding cultivar with bunch weight of 25-27 Kg. Susceptible to Fusarium wilt, race 2.	32
33	34 Cooking banana. Unique type. Medium tall statured plants, fruits are flattened.	35 Dessert banana. Used in Siddha medicine as laxative, highly valued for its therapeutic uses. Immune to Fusarium wilt (race 1 and 2) and leaf spot diseases.	36 Dessert banana. Karpuravalli type with smaller fruits.
37 Cooking banana. Drought tolerant and more suitable for marginal cultivation and saline sodic soils with pH ranging from 8.8 to 9.0.	38 A popular selection released by ICAR-NRCB. High yielding Karpuravalli type.	39	40 Dual purpose cultivar. Cultivated in Tamil Nadu and Kerala. Fruits are highly wax coated, ashy green in color and turn ashy yellow upon ripening.