Yellow pulp

Yellow pulp is a distinct physiological disorder that affects the fruit of the banana plant (Musa spp.). Unlike infectious diseases caused by specific pathogens, this condition is primarily attributed to metabolic imbalances that occur during fruit development or maturation, leading to the rapid softening and discoloration of the fruit tissue.

The etiology of Yellow pulp is often linked to an imbalance of essential nutrients, particularly a deficiency in calcium or an excess of nitrogen during the vegetative and fruit-filling stages. These nutritional irregularities weaken the cell wall structure, making the pulp more susceptible to enzymatic degradation. Environmental stress, such as extreme temperatures, further exacerbates these internal weaknesses.

Visual symptoms typically appear after harvest as the fruit ripens. The internal pulp loses its firm, starchy texture, becoming excessively soft and turning an abnormal, deep yellow or yellowish-orange color. In severe cases, the fruit may emit an unusual, fermentation-like odor, which signals significant cellular breakdown.

Development and spread of this disorder are highly dependent on pre-harvest conditions and post-harvest handling. High humidity levels and inadequate ventilation during transport or ripening phases accelerate the degradation process. Furthermore, intense plantation management practices that prioritize fast growth over fruit quality can lead to a higher incidence of this issue.

Harmfulness is expressed through heavy post-harvest losses and reduced marketability of the produce. To prevent the occurrence of Yellow pulp, agronomists recommend the following strategies:

• Optimizing fertilizer programs to ensure adequate calcium uptake by the plants.
• Implementing strict temperature control throughout the supply chain.
• Monitoring irrigation levels to avoid soil moisture extremes.
• Optimizing harvest timing to match the physiological maturity of the banana bunch.