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Abstract
Banana is an important fruit crop in India.Banana fruit plays a vital role in
human nutrition by providing the essential growth factors such as vitamins
and minerals in human daily diet. During ripening, starch contents are
gradually converted to sucrose, glucose and fructose. Semi ripened and
ripened fruits are susceptible to attack by microorganisms because of their
high moisture and rich nutrients. The banana fruit was infected by
Verticilliumtheobromae, Fusariummoniliforme, Cladosporiummusae and
Fusariumoxysporum. These fungal pathogens reduced biochemical quantity
of banana fruit such as dry weight, crude fiber, ash, crude protein, reducing