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Comprehensive Investigation on Banana Ripening by Using Natural Agents and Chemicals

Pulakesh Basak
Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Santosh Tangail – 1902, Bangladesh

Beauty Akter*
Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Santosh Tangail – 1902, Bangladesh

Abstract/ Executive Summary:

The objective of this study was to select natural ripening agents in banana ripening that can be a safe agent and can be used as an alternative to chemical agents. For this purpose, some natural medium was selected like Venna leaf (Ricinus conmunis L), Banngi fruit, Ripened banana, Bilimbi fruit (Averrhoa bilimbi L) and examined their performance in banana ripening. Results were compared with banana ripened by chemical agents for suitability analysis. This study finds out Venna leaf is more suitable, effective and appropriate for Sobri banana ripening. Bilimbi fruit is another promising agent after Venna leaf in Sobri banana ripening. It gave the same result as like Calcium Carbide (CaC2) for Sobri banana. Banngi fruit, Ripened banana also gave quite a good result. However, Banngi fruit is costly and damage of the ripened banana started quickly. Ripened banana also gave the same result as like Banngi fruit. Therefore, Banngi fruit and Ripened banana are not preferable. Bilimbi fruit is appropriate and effective for Sagor banana ripening as a natural ripening agent. Venna leaf is another promising agent after Bilimbi fruit, in Sagor banana ripening. It gave the same result as like Calcium Carbide (CaC2) and Calcium Oxide (CaO). It can be concluded that Venna leaf and Bilimbi fruit can be used as an alternative ripening agent as a replacement of Calcium Carbide (CaC2) and Calcium Oxide (CaO).

Keywords: Ripening, Bananas, Natural reagent, Chemical reagent, Color

Location: Food Technology and Nutritional Science Department, Mawlana Bhashani Science and Technology University, Santosh, Tangail-1902.

Start Date: 00-05-2016

End Date: 00-07-2016

Program Area: Postharvest and Agro-processing

Commodity: Banana

Objectives:

The aim of this study was to identify more convenient natural ripening agents in banana ripening that can be used as a substitute for chemical agents without any damaging effect.

Methodology:

Sample Collection One bunch of Sobri banana was collected from the area of Kayamara, Tangail Sadar and one bunch of Sagor banana was collected from the area of Vinnafoir, Tangail Sadar. The natural ripening agent (Bilimbi fruit, Banngi fruit, Venna leaf, Ripened banana) was collected from the different area of Tangail Sadar. The artificial ripening agent (Calcium Oxide, Calcium Carbide) was provided by research laboratory of the Department of Food Technology and Nutritional Science.

Study area The analysis has been done in the lab of Food Technology and Nutritional Science department, Mawlana Bhashani Science and Technology University, Santosh, Tangail-1902.

Study period The study work has been done From May to July 2016.

Data analysis To get the proper analysis of the study, sensory evaluation was used. This evaluation was done by a group of trained people consisting 10 members. Initial ripening time (day), changes of texture, physical appearance, and shelf life were observed by this group.

Source of Information: Annals. Food Science and Technology Volume 19, Issue 2, 2018

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Banana is an edible part, which provides the high amount of carbohydrate, vitamin C, as well as mineral (Ca, K, Mg, Fe and ZN). It is the cheapest source of nutrient and also available in the market. The study has been carried out in Tangail Sadar area. Results show that Venna leaf is more suitable, effective and appropriate for Sobri banana ripening and Bilimbi Fruit is appropriate, effective for Sagor banana ripening as a natural ripening agent. Besides these two natural agents, Bilimbi Fruit is another promising agent after Venna Leaf in banana ripening naturally as it gave the same result as like CaC2 for Sobri banana. Venna leaf is another promising agent after Bilimbi Fruit in the ripening of Sagor banana. It gave the same result as like calcium carbide (CaC2) and calcium oxide (CaO). This study finds out the solution and it is applied in small scale. This is healthy and totally risk-free, safe and beneficial but it should be applied to large scale and government, non –government authority should work on it.

Knowledge Management: Journal