AN EXAMINATION OF THE STOMATA OF THE FRUITS OF PLANTAINS (MUSA SPP, AAB GROUP) AND COOKING BANANAS (MUSA SPP, ABB GROUP)

Fruit from several plantain and cooking banana cultivars were assessed for their stomatal size and densities and these variates were related to weight loss during the post-harvest period. Differences were ident ified in the weight loss and ripening of the fruits of several cultiva rs during the post-harvest period. There was no correlation between we ight loss and the density or size of the stomata on the fruit peel. Th e fruit of two hybrids produced by crossing a plantain and a cooking b anana with a diploid cultivar resulted in fruit with low stomatal dens ities, but there were limited differences in stomatal density or size between other plantain and cooking banana cultivars. Scanning electron microscopy revealed the point of restriction in the stomatal pore to be well below the surface. The validity of using stomatal imprints to determine the potential area for gas exchange or whether stomata are o pen or closed is discussed.