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Study of the Effect of Ethephon Treatment on Proximate Composition of Banana (musa Sepientum)

Khondaker Afrina Hoque
Department of Chemistry, Comilla University, Cumilla-3506, Bangladesh

Mohammad Sayadur Rahaman*
Department of Chemistry, Comilla University, Cumilla-3506, Bangladesh

Barunkanti saha
Institute of Food Science and Technology, Bangladesh Council of Scientific and Industrial Research, Dhaka, Bangladesh

Shah Ekhlimur Reza
Department of Statistics,Comilla University, Cumilla-3506, Bangladesh

Mohammad Nashir Uddin
Pulp and Paper Research Division, Bangladesh Council of Scientific and Industrial Research, Dhaka, Bangladesh

Abstract/ Executive Summary:

Background: Banana is a palatable fruit which is the cheapest source of nutrient available in the market. Wholesalers use Ethephon (2-chloroethyl phosphonic acid) as a ripening agent for the fast ripening of banana. The study was conducted to investigate the effect of the Ethephon as a ripening agent on the proximate composition of Banana. Materials and Methods: The collected fresh green matured Banana fruits were divided into four lots. The 1st lot was left to ripen naturally without any Ethephon treatment, this event was symbolized as controlled. Then, the 2nd, 3rd, and 4th lots were treated by immersion in a solution of Ethephon (80%: w/v) for uniform ripening at three different concentrations of 1000ppm, 1500ppm and 2000ppm for 5 minutes. The effect of Ethephon on the proximate composition of banana was observed with exposure duration from day 1 to day 7. Results:The samples were analyzed for Ash, Moisture, Fat, Fiber, Protein, Total soluble solids, Total Sugar, Reducing Sugar content. The study revealed that the highest content of Ash (0.93±0.06% at 1st day), Fiber (3.10±0.01% at 1stday), protein (1.73±0.02% at 7thday), Total Soluble Solid (26.05±0.09% at 5thday), Total Sugar (22.50±0.33% at 5thday) and Reducing Sugar (13.43±0.09% at 5thday) were found for naturally ripened banana sample while the highest content of Moisture (74.05±1.41% at 7th day) and Fat (0.264±0.005%at 6thday) were found for the banana sample treated with 2000ppm Ethephon. Conclusion:Such findings suggest that the use of Ethephon speed up ripening, but affects the nutritional quality of fruits. Thus, it is essential to build awareness among fruit producers, traders, and consumers about its effects on nutritional quality.

Keywords: Banana, Ethephon, Exposure duration, Proximate composition, Ripening agent.

Location: Fruits Technology Research Section, Institute of Food Science & Technology, Bangladesh Council of Scientific & Industrial Research (BCSIR), Dr. Qudrat-i-Road, Dhanmondi, Dhaka-1205

Start Date:

End Date:

Program Area: Knowledge Management

Commodity: Banana

Objectives:

The aim of the study was to investigate the effect of the Ethephon as artificial ripening agent on the proximate composition of banana.

Methodology:

The Study was conducted at Fruits Technology Research Section, Institute of Food Science & Technology, Bangladesh Council of Scientific & Industrial Research (BCSIR), Dr. Qudrat-i-Road, Dhanmondi, Dhaka-1205. Samples Collection:Hands of mature green Banana fruits (scientific name: Musa sep.& Local name: Bangla kola) were harvested from a single local farm situated in Cumilla District in the first week of September 2019. Bananas were harvested after approximately 90 to 95 days from flowering. The lengths of Bananas were from 7.5 to 8cm and diameter from 2 to 2.5cm. Ethephon: Ripen-15, Ethephon 80%:w/v provided by National Agricultural Import and Export Ltd. was used for this Research work. It was in pink liquid form. Sample treatment:The collected Banana fruits were divided into four lots. The 1st lot was left to ripe naturally without any Ethephon treatment, this is symbolized as controlled. Then the 2nd, 3rd and 4th lots were treated by the immersion in a solution of Ethephon for uniform ripening at three different concentrations of 1000ppm, 1500ppm and 2000ppm for 5 minutes. Then the surfaces of the bananas were air-dried and kept in plastic bags. Then these were stored at 31°C in the ripening room. The flow chart of sample processing steps is given in (Flow chart of sample processing. The data of various physic-chemical attributes were recorded after 21 hours from treatment which is stated as D1 to D7. Every day, samples were collected at the same time (10.00 am).

Proximate analysis of banana The Ash content was determined by the process of Ranganna12. Moisture and Crude protein content were determined according to AOAC method13. Crude fiber content and total fat content were determined by standard AOAC method14. The total soluble solid (TSS) was determined with a hand refract-meter15.Total Sugar (TS) and Reducing sugar (RS) were determined by the method of Ranganna.

Statistical Analysis All data were expressed as mean ± standard deviation of three replicates. Data were analyzed using general linear model analysis of variance followed by Duncan multiple range test with 95% confidence using Statistical Package for Social Science (SPSS) for Windows version 25.0. P-values less than or equal to 0.05 (p ≤0.05) were considered statistically significant. A bi-variate correlation matrix was formed for the determination of the correlation between characteristics of the proximate composition.

Source of Information: IOSR Journal of Environmental Science, Toxicology and Food Technology (IOSR-JESTFT) e-ISSN: 2319-2402,p- ISSN: 2319-2399.Volume 14, Issue 3Ser. 1 (March. 2020), PP 36-44

Article Link (Online Journal): www.iosrjournals.org DOI: 10.9790/2402-1403013644

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Such findings suggest that the use of Ethephon speed up ripening, but affects the nutritional quality of fruits and it is necessary to arise massive awareness about its effect on nutrition values and use with appropriate dose might be practiced. Moreover, the responsible administration for surveying and controlling the usage of various growth hormone and ripening agents must be active enough.

Knowledge Management: Journal