AbstractTwo plantain cultivars grown commercially in Puerto Rico, known as Guayamero and Maricongo, were compared in regard to their suitability for processing. Both cultivars were found to have a similar flowering and bunch-development pattern. The fruit from both cultivars was similar in pulp composition and texture. The Maricongo cultivar was found to be a higher yielder than the Guayamero, both in terms of number and weight of fruit produced per cuerda. No difference in yields or quality was observed when plantain chips, ripe plantains cooked in syrup, and fried green plantain slices were prepared from both cultivars.
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