Artificial ripening on banana (Musa Spp.) samples: Analyzing ripening agents and change in nutritional parameters

Abstract

In recent years, the use of artificial fruit ripening agents has become prevalent mostly due to the commercial purposes. Different ripening agents are reported to be used to initiate the ripening process in fruits during off-seasons. However, the effects of these agents on the nutritional values of fruits are yet to be fully understood. The purpose of this study is to measure, analyze and compare the nutritional value of naturally and artificially ripened fruits. Bari-1 hybrid banana (Musa Spp.; local name: Sagor Kola) was chosen to carry out the experimental study. Ripe samples were collected directly from orchards or local markets. Additionally, unripe green samples were collected and artificially ripened in the laboratory using artificial ripening agents: ethephon, calcium carbide, ethylene glycol and fume from the kerosene stove. Different nutrition parameters, such as moisture content, total titratable acidity, vitamin C and sugar content were assessed for these banana samples. The assessed parameters of naturally and artificially ripened fruits were compared and analyzed to identify the change in nutritional values and determine the health hazards associated with them. The chemical compositions of artificial ripening agents were also investigated and possible health risks related to the impurities of ripening agents were assessed. Therefore, the key objective of this study is to address the changes in nutritional values and health risks associated with the artificial ripening which will be helpful for the consumers, nutritionists, physicians and other shareholders.

Keywords

• artificial fruit ripening
• ethephon
• kerosene fume
• calcium carbide
• ethylene glycol