The Effect of Selected Ripening Agents on the Physico-Chemical Properties and Sulphide/ Sulphate Distribution of Banana (Musa Sapientum) Fruit
Asian Research Journal of Agriculture,
This study aimed at evaluating the effect of two ripening agents (calcium carbide and kerosene fumes) on the physiochemical properties and sulphide/sulphur distribution of banana fruit. Freshly unripe banana fruit were treated with calcium carbide powder and kerosene fumes and ripened within 48 hrs. Fruit samples were also ripened naturally and served as control. The samples were analyzed for physicochemical properties and sulphur/suphate distribution (outer and inner). The result of physicochemical analysis revealed a significant (p<0.05) decrease in pH (5.43-4.75), total titratable acidity (TTA) (5.03-0.47%), moisture (75.87-67.13%), carbohydrate (11.14-5.09%) and vitamin C (0.27-0.002mg/100g) with an increase in total soluble solids (2.00-19.30oBrix) following ripening process. Amongst the ripened fruits, fruits ripened with calcium carbide had highest TTA (1.63%) and moisture (74.75%). Accelerated ripened banana fruits had low pH>5 and higher TSS than naturally ripened sample. The concentrations of sulphur/sulphide (0.29-1.85mg/kg) were below the limit of 50 mg/kg indicating that the fruits were still safe for consumption against health threats posed by high concentrations of sulphate/sulphide. This study therefore quantified the changes in physicochemical properties of artificially ripened banana fruits and their possible health hazards. The study is very useful particularly in relation to the health hazards associated with chemical treatment for banana ripening. This will be useful to banana fruit sellers as it may help to optimise the ripening practices which may lead to reduce the safety and health concerns of the consumer.
- Accelerated ripening
- calcium carbide
- kerosene fumes
How to Cite
Islam N, Imtiaz MY, Alam SS, Nowshad F, Shadman SA, Khan MS. Artificial ripening on banana (Musa Spp.) samples: Analying ripening agents and change in nutritional parameters. Cogent Food and Agriculture. 2018;4:14-27.
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