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Study of Physico-chemical Properties of Banana Ripened by Heat Treatment

S. Golder
Department of Horticulture, Bangladesh Agricultural University, Mymensingh

M. F. Mondal
Department of Horticulture, Bangladesh Agricultural University, Mymensingh

M. H. A. Rashid
Department of Horticulture, Bangladesh Agricultural University, Mymensingh

Abstract/ Executive Summary:

The experiment was conducted at the Laboratories of the Department of Horticulture, and Biochemistry and Molecular Biology, Bangladesh Agricultural University, Mymensingh during the period from February to June 2018 to study the physico-chemical properties of banana ripened by heat treatment. The experiment consisted of two varieties of banana viz., Amritsagar and Sabri and four different heating treatments viz., 30–32 ⁰C temperature for 30 hours, 30–32 ⁰C temperature for 45 hours, 35–37 ⁰C temperature for 30 hours and 35–37 ⁰C temperature for 45 hours along with control treatment. The two-factor experiment was laid out in a completely randomized design (CRD). Experimental results revealed that pulp to peel ratio (5.75) and TSS (28.01%) were observed to be highest in Sabri while total weight loss (20.89%) and titratable acidity (0.633%) were found to be highest in Amritsagar at 35– 37 ^OC for 45 hours, whereas total weight loss, pulp to peel ratio, titratable acidity and TSS contents were 20.56%, 3.88, 0.589% and 22.55% in control treatment of Amritsagar and 29.64%, 3.93, 0.529% and 22.55% in control treatment of Sabri, respectively at the final day (8 days after treatment) of investigation. Vitamin C content was the highest (9.18mg/100ml) in control treatment of Sabri and the lowest vitamin C content (4.05mg/100ml) was observed in treatment of Amritsagar after 8 days of treatment with 35–37 ⁰C temperature for 45 hours. The major differences were observed that fruits attained fully ripened stage within 2.67 days and 2.00 days of 35–37 ⁰C for 45 hours treatment, in Amritsagar and Sabri, respectively, while control fruits required 8 days to ripen fully. Maximum shelf life was observed in Sabri (12.31 days) in control while 10.52 days in Amritsagar. The temperature at 35–37⁰C for 45 hours treated banana, shelf life was 4.21 and 6.01 days in Amritsagar and Sabri, respectively.

Keywords: Physico-chemical properties, Banana ripened, Heat treatment

Location: Laboratories of the Department of Horticulture, and Biochemistry and Molecular Biology, Bangladesh Agricultural University, Mymensingh

Start Date: 00-02-2018

End Date: 00-06-2018

Program Area: Resource Development and Management

Commodity: Banana

Objectives:

Under natural conditions, it ripens slowly leading to high weight loss, splitting fruit’s peel (Subbaiah et al., 2013); hence the marketable quality deteriorates. So, a way of artificial ripening is to be developed that can relieve both the farmers and the consumers from these disputes. Hence, this present study of artificial ripening of banana by the application of heat is undertaken to investigate the effects of different treatments on artificial ripening of Banana and study the physico-chemical changes and nutritional quality of banana during artificial ripening.

Methodology:

An experiment was conducted to study the physico-chemical properties of banana ripened by heat treatment at the Laboratories of the Department of Horticulture, and Biochemistry and Molecular Biology, Bangladesh Agricultural University, Mymensingh during the period from February to June 2018. Freshly harvested, disease free and fully matured but green bananas of two varieties viz., Amritsagar and Sabri were collected from a commercial farm of Madhupur Upazilla of Tangail District in Bangladesh. Bananas of 400 fingers under each variety were used for the experiment. The experiment was laid out in a completely randomized design (CRD) with 3 replications. Twelve fruits of uniform sizes were taken for each treatment. An airtight chamber was used to apply heat treatment. An earthen pot filled with rice husk in burning condition was kept in the chamber that generated heat enough to ripen. The cleaned and air-cooled banana fingers of the two banana varieties were put separately in boxes and placed on the chamber for the respective durations stated above (30 hour and 45 hour). Two different temperature regimes were created by using earthen pot with rice husk. Changes in different parameters namely total weight loss, titratable acidity, total soluble solids (TSS) content, vitamin C content and shelf life of the ripened banana were recorded. Data on different parameters were collected at 2-days interval for analysis. A number of 36 fingers of each variety were selected and randomly arranged with replication and kept on the brown paper placed on the table in the laboratory at ambient atmospheric conditions. Total weight loss was calculated as the difference between initial and final weight in relative to initial fruit weight. Titratable acidity and vitamin C content of banana pulp was determined by Ranganna method (1979). Total soluble solids (TSS) content of banana pulp was estimated by using Abbe's Refractometer. A drop of banana juice squeezed from the fruit pulp on the prism of the Refractomfter. Percent TSS content was obtained from direct reading of the instrument. Temperature corrections were made by using the methods described by Ranganna (1979). Shelf life of banana fruits was calculated from the period of treatment applied up to rotting when the fruits became unsuitable for marketing and consumption.

Source of Information: J. Bangladesh Soc. Agric. Sci. Technol., 15 (1- 4): 57-62, 2018 ISSN 1811-6221

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Vitamin C content was the highest (9.18mg/100ml) in control treatment of Sabri and the lowest vitamin C content (4.05mg/100ml) was observed in the treatment of Amritsagar after 8 days of treatment with 35–37 ⁰C temperature for 45 hours. The major differences were observed that fruits attained fully ripened stage within 2.67 days and 2.00 days of 35–37 ⁰C for 45 hours treatment, in Amritsagar and Sabri, respectively, while control fruits required 8 days to ripen fully. Maximum shelf life was observed in Sabri (12.31 days) in control while 10.52 days in Amritsagar. The temperature at 35–37⁰C for 45 hours treated banana, shelf life was 4.21 and 6.01 days in Amritsagar and Sabri, respectively.

Knowledge Management: Journal