Comparative Study on Ripening Of Banana Using Different Ripening Agents

Abstract

Ripening is the process by which fruits attain their desirable flavour, quality, colour, palatable nature and other textural properties. Due to short shelf-life of ripen banana and climatric nature as the market demand and the based on the transportation facility artificial ripening is common in banana. Among different ripening agent calcium carbide is common in semi-conscious community like Nepal which is carcinogenic in nature and has been banned by Food Law. So in this circumstances, present study is based on different ripening agent  effect on  ripening time, shelf-life, physio-chemical  attributes  of banana. For this study, physiologically matured green banana (Musa Sapientum) was collected from Vijaypur of Dharan sub-metropolitan city and was placed in lab based condition following latin-square method and subjected to ripening by different ripening agents like calcium carbide, apple, smoke and control under the similar conditions. All the data collected from this study was analyzed only by descriptive statistics like frequency ,mean ,median etc. Among these ripening agent apple was found to be most efficient in case of ripening time, shelf-life as well as physio-chemical properties, uniformity in peel colour, taste and flavour followed by smoke. Calcium carbide has very poor performance in all of the comparative attributes.