STANDARDIZATION OF METHODS FOR RIPENING OFBANANA FRUIT
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Date
2016
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ABSTRACT
The present investigations entitled “Standardization of methods for ripening of banana fruit” were conducted during 2014-15. The whole programme of work was carried out under two separate experiments. For both experiments mature green bananas were procured from the local market. They were properly packed in suitable containers and were promptly transported to the Postharvest Physiology Laboratory, Department of Food Science and Technology, UHF, Nauni. In experiment I the fruits were properly packed in PE bags after the application of various ripening treatments. In this experiment, postharvest treatment with 300 ppm ethylene gas for 48 hours proved to be the most effective treatment in hastening ripening of the fruits although the use of lower concentrations of ethylene, ethephon dips and calcium carbide sachets were also effective in bringing about ripening changes. Such fruits exhibited higher physiological loss in weight besides showing faster changes in total soluble solids, reducing and total sugars and total phenol content. These treatments ware also effective in increasing the respiration rate, thereby increasing the overall ripening rate of fruits. A gradual decrease in dry matter and starch content was observed in fruits treated with 300 ppm of C2H4 whereas, it enabled the fruit to retain maximum titratable acidity, ascorbic acid and overall acceptability of the fruits. In the second experiment mature, green banana fruits were packed in air tight containers along with different materials which have been used to ripen various fruits by traditional methods. It was observed that the use of ripe fruits (apple / banana) in an air tight container was most effective for faster and uniform ripening, as such fruits exhibited higher total soluble solids, sugar content, ascorbic acid, and respiration rate and lower dry matter content. These fruits also had higher sensory evaluation rating and hence the best overall acceptability ratings. Fruits ripened with the use of Adhatoda vasica leaves, 250 ppm of ethephon or 100 ppm C2H4 also exhibited faster ripening changes in comparison to other treatments, although spoilage was found to be maximum in fruits ripened with Adhatoda vasica leaves.
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Banana fruit,ripening,Standardization