Edible bananas (Musa spp. section Eumusa) are parthenocarpic, triploid or tetraploid fruits and are usually sterile due to the cross between species and subspecies of M. acuminata ('A' genome) or crosses of M. acuminata with M. Balbisiana ('B' genome; Von Loesecke, 1950). The banana fruits are recognised as the fourth most important food in the world, behind rice, wheat, and corn (FAO, 2018). In the world fruticulture, its production is in fourth place, after grapes, citrus fruits, and apples (Surendar, Rajendran, et al., 2013). Bananas are typical of tropical to subtropical climate regions, and consequently better performance is expected in places where annual precipitation exceeds 1000 mm/year (Robinson & Alberts, 1986). Nevertheless, these typically humid sites also offer ideal conditions for the development of fungal diseases, increasing production costs with fungicides, and reducing profits (Jesus Júnior et al., 2008). In addition to the biotic factors that affect the production, such as yellow and black Sigatoka, Fusarium wilt, and nematodes, there are abiotic factors, such as water deficit, salinity, and extreme temperatures (Carvalho et al., 2012).