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A Study on Chemical and Conventional Methods of Banana Ripening

F. Whahid
Department of Horticulture, Bangladesh Agricultural University, Mymensingh-2202

M.K. Hassan
Department of Horticulture, Bangladesh Agricultural University, Mymensingh-2202

B.L.D. Chowdhury
Department of Horticulture, Bangladesh Agricultural University, Mymensingh-2202

Abstract/ Executive Summary:

An investigation was carried out to examine the efficacy of different chemical and non-techniques in relation to ripening rates and qualities of banana. The experimental treatments were control, fruits treated with Harvest @ 0.5 and 1 mL/L water, fruits treated with Profit @ 0.5 and 1 mL/L water, fruits subjected to heat for 24 h, and fruits held in air-tight container with ripe banana (source of natural ripening hormone, ethylene) for 24 h. The single-factor experiment was laid out in a completely randomized design with three replications of 10 fruits. Mature green bananas cv. ‘Mehersagar’ was used as experimental materials. Among the physico- chemical parameters studied, colour, firmness, total weight loss, moisture content, total soluble solids (TSS) and titratable acidity increased, whereas vitamin C, pH and dry matter content decreased with the progress of storage duration. At the 8th day of storage, higher levels of weight loss (24.22%), disease incidence (100%) and disease severity (46.00%), and lower level of vitamin C content (2.25 mg/100g) were observed in fruits that were treated with synthetic ripening chemicals like Harvest and Profit @ 0.5 mL/L, whereas significantly reduced levels of weight loss (15.03%), disease incidence (66.67%), disease severity (9.67%), and higher level of vitamin C (2.75 mg/100g) were recorded in fruits that were held in air-tight container with ripe banana (natural source of ripening hormone, ethylene) for 24 h. The shelf life of banana was longer (8 days) in fruits held in air-tight container with ripe banana than those exposed to different concentrations of chemical ripening agents.

Keywords: Banana, Ripening agent, Shelf life

Location: Madhupur, Tangail

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Banana

Objectives:

To compare chemical and non-chemical ripening methods in relation to ripening rates, shelf life and physico- chemical properties of bananas.

Methodology:

The materials used for the present experiment were mature-hard banana fruits of variety Mehersagar. The fruits were collected from the growers of Madhupur, Tangail. Individual banana fingers were separated from the hands for the application of ripening treatments. T₁: Control (fruits not treated), T₂: Fruit treated with ripening chemical Profit 1 mL/L water, T₃: Fruit treated with ripening chemical Profit 0.5 mL/L water, T₄: Fruit treated with ripening chemical Harvest @ 1 mL/5 L water, T₅: Fruit treated with ripening chemical Harvest @ 0.5 mL/5 L water, T₆: Fruits subjected to heat for 24 h, T₇: Fruits held in air-tight container with ripe banana (source of ethylene) for 24 h The single-factor experiment was laid out in completely randomized design with three replications of 10 fruits. There were 30 fruits per treatment. The fruits were of uniform in shape and size, and were free of visible defects, diseases and insect infestations. The experimental fruits were washed in running tap water to remove dirt and latex and air-dried prior to the application of ripening treatments. The treatments were randomly assigned to the selected fruits. For control, fruits were held at ambient condition for ripening. For the application of Profit, experimental fruits were dipped in Profit solution @ 1 and 0.5 mL/L for 30 seconds, air dried and held at ambient condition for ripening. Similarly, fruits were treated with Harvest @ 1 and 0.5 mL/L. For application of heat, bananas were held in sealed glass container where heat was generated by igniting coal for 24 h to simulate conventional ripening technique. After 24 h, the fruits were brought out and held at ambient condition for ripening. Another ripening technique examined was the use of high ethylene liberating fruit. Experimental bananas were held in sealed glass container along with a ripe banana (firmness score 4; colour score 6) as a source of ethylene for 24 h. The fruits were brought out and held at ambient conditions for ripening. Colour, firmness, weight loss, moisture and dry matter contents, total soluble solids, pH, vitamin C, titratable acidity, disease incidence, disease severity, causal pathogens, and shelf life were investigated. Among 10 fruits in each replication of each treatment, 5 fruits were used for destructive sampling at every alternate day to investigate several parameters including moisture, dry matter, total soluble solids, vitamin C and titratable acidity. The remaining 5 fruits were used to investigate colour, firmness, weight loss, disease incidence, disease severity and shelf life. Physico- chemical and pathological analyses were performed in the laboratories of the Departments of Biochemistry and Plant Pathology of Bangladesh Agricultural University, Mymensingh.

Source of Information: Bangladesh J. Fruit Sci. & Tech. 2 (1& 2): 133-141 (2011), ISSN 2218-6824

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

Conventional ripening techniques, especially heat treatment and use of ripe banana in air-tight container were found suitable to hasten the rate of banana ripening. The chemicals, which are available in the markets, are not recommended, but being used by the growers and traders. These chemicals result in faster rates of ripening, rapid spoilage, higher incidence of diseases and shorter shelf life of fruits. On the other hand, the conventional techniques result in faster rates of ripening (slightly slower than the chemicals) but cause lower incidence of diseases, less spoilage and longer shelf life.

Knowledge Management: Journal