Journal of Agriculture and Food Research (Dec 2022)
Effect of different ripening agents in storage life of banana (Musa paradisiaca) at Deukhuri, Dang, Nepal
Abstract
An experiment was conducted at the horticulture laboratory of Prithu Technical College, Deukhuri, Dang, Nepal from 17th to September 30, 2021 to determine a suitable ripening agent for bananas. The experiment was set up in a Completely Randomized Block Design (CRD) consisting of one control and six ripening agents. The ripening agents include five organic ripening agents: ashuro 100 g (T2), dhurshilo 100 g (T3), apple 100 g (T4), tomato 70 g (T5), and paddy straw 100 g(T6), and one chemical ripening agent: ethephone 1000 ppm (T7), each replicated three times. A dozen of the hard green stage of G9 bananas were used for each treatment and kept in a separate Low-Density Polyethylene bag with two perforations. The treated bananas were tested for major physio-chemical changes (physiological weight loss, pulp/peel ratio, total soluble solid, specific gravity, titrable acidity, and firmness), color change of banana peel, and days to ripen. T7 and T4 had the shortest ripening period (3 and 4 days respectively) and shelf-life (3 and 4 days respectively) while T1 and T6 had the longest ripening period (11 and 9 days respectively) and shelf-life (8 days). At days to ripen, T7 and T4 had the least physiological weight loss (2.43 and 2.87% respectively) and highest Total Soluble Solid (13 and 13.23 °brix respectively). Thus, T7 proved better for quick ripening but is toxic in nature while T4, in comparison to T7, showed comparatively more shelf-life, similar ripening period, and more importantly, it is easily accessible and has no hazardous effect on health, so T4 can be regarded as the most effective agent for banana ripening. However, if bananas are to be stored for a longer time, T6 can be recommended.
