Quality Parameters of Banana Fruit As Influenced by Traditional Ripening Techniques

Abstract

Fruit ripening involve several physiological, biochemical, and molecular processes resulting in tissue softening, changes in sugar content, reduction in acidity, pigments and flavour components. Fruit ripening process can be stimulated by applying some traditional ripening agents. The study was therefore carried out to assess the effects of some traditional induced ripening techniques on the physicochemical, proximate, mineral and sensory properties of banana fruits. Matured green banana bunch were collected and subjected to four different traditional ripening methods, namely calcium carbide, potash, black polythene bag and hot water and compared with natural ripened banana fruit. Ripening duration, physicochemical, proximate, mineral, and sensory properties of the banana samples were assessed using standard method of analysis. Result of physicochemical parameters indicated that the total soluble solid (TSS) was lowest in the sample ripened with ca carbide (11.53% Brix) while the control sample with (17.83% Brix) had the highest. Values obtained for weight loss and pH did not show any significant difference. Result from proximate composition indicated that the control sample recorded the highest values in fibre (1.33%), protein (3.58%), fat (1.31%), and energy (132.15 Kcal/100g) content. The addition of traditional ripening agent positively impacted on the calcium content and negatively on the vitamin C content as well as sensory parameters such as taste, firmness, appearance aroma and over acceptability of banana fruit. The study indicates that naturally ripened bananas was superior in vitamin C and sensory characteristics compared to treated banana while Ca carbide was the most effective of ripening agent in terms of ripening duration.

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