DEVELOPMENT OF A PORTABLE RIPENING SYSTEM FOR SELECTED FRUIT
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Date
2017
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COLLEGE OF FOOD PROCESSING TECHNOLOGY & BIO-ENERGY ANAND AGRICULTURAL UNIVERSITY, ANAND
Abstract
The study is aimed to design and fabricate a portable ripening system for ripening of selected fruits. Various aspects were considered while designing the system. Three chambers were designed based on the quantity of fruits, ethephon dose, construction material of the chamber and the orientation of the crates to be placed inside. Mature green banana fruits (cv. Cavendish) were subjected to different concentrations of aqueous solution of ethephon (300, 400, 500 and 600 ppm) for 5 minutes along with control (without ethephon treatment) sample in each chamber. The fruits were wrapped in damp jute cloth and placed in plastic crates. Two crates were kept in the each portable ripening system at ambient condition. Changes in C2H4, CO2, temperature and RH conditions were auto monitored and recorded at ambient, no load and loading conditions using sensors connected to data logger. Proximate analysis was carried out on an initial basis. From each chamber, banana fruits were analyzed for physico-chemical and sensory parameters throughout the ripening study. Performance evaluation of all the chambers at different concentrations of ethephon was evaluated on the basis of set quality parameters. The data obtained from the physico-chemical and sensory evaluation were subjected to statistical analysis for optimization of the system design. The results showed that ripening process increased with increase in the concentration of ethephon dosage (300-600 ppm) and with the duration for which the fruits were kept for ripening. The physical parameters such as pulp to peel ratio, PLW and chemical parameters such as TSS, titrable acidity, reducing sugars and total sugars increased whereas pH and non-reducing sugars experienced a decline with increasing
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concentrations of ethephon dosages due to ripening of banana fruits. The colour values did not show much changes with the increase in ethephon dosages as the colour development was retarded in banana due to high temperature and RH conditions. The ethephon treated fruits registered adequate firmness as compared to control samples.
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