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International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2019, Volume : 7, Issue : 2
First page : (482) Last page : (489)
Article doi: : http://dx.doi.org/10.18782/2320-7051.7453

Effect of Artificial Ripening Techniques on Physico-Chemical Properties of Banana (Musa sp) Variety ‘Poovan’

Tejas Muthal, Harini R., Sunil C. K. and Chidanand D. V.*

Indian Institute of Food Processing Technology, Pudukkottai Road, Thanjavur, Tamil Nadu – 613005, India

 ABSTRACT

In recent days, artificial ripening techniques for fruits are widely used worldwide due to commercial value and consumer acceptability of attractive fruit colour. Banana (Musa sp) variety ‘Poovan’ fruits were dip treated with different artificial ripening agents such as ethephon and calcium carbide. The study was carried out at ambient temperature to induce the ripening process. Different physico-chemical parameters such as titrable acidity, pulp to peel ratio, TSS, and texture were measured for all these banana samples. The colour values, TSS, pulp to peel ratio increases; and titrable acidity and firmness (penetration force) decreases with increase in ripening time. The calcium carbide treated banana found to be with lowest firmness (1.51 kg/s). The colour values increased drastically in artificially ripened banana samples. Naturally ripened banana showed lowest titrable acidity (0.09%). Pulp to peel ratio was found higher (2.30) in naturally ripened banana. Artificially treated banana was highly acceptable than naturally ripened banana in sensory evaluation.  

Key words: Artificial ripening, Calcium carbide, Ethephon, Physicochemical properties, Ripening agents, Poovan banana

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Muthal, T., Harini, R., Sunil, C.K. and Chidanand, D.V., Effect of Artificial Ripening Techniques on Physico-Chemical Properties of Banana (Musa sp) variety ‘Poovan’, Int. J. Pure App. Biosci.7(2): 482-489 (2019). doi: http://dx.doi.org/10.18782/2320-7051.7453