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,
Page 10-17
DOI:
10.9734/arja/2021/v14i130114
Abstract
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.
Keywords:
- Accelerated ripening
- calcium carbide
- kerosene fumes
- banana.
How to Cite
References
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.
Orisa CA, Usoroh CI, Ujong AE. Accelerated ripening agents and their effect on the quality of Avocado (Persia americana M.) and Mango (Mangifera indica L.) fruits. Asian Journal of Advances in Agricultural Research. 2020;14(2):29-40.
Islam MDN, Hasnat A, Rahman MDS, Mursalat M, Rony AH, Khan MS. A legislative aspect of artificial fruit ripening in a developing country like Bangladesh,” Chemical Engineering Research. 2016;18:30-37.
Anhwange BA, Ugye TJ, Nyiaatagher TD. Chemical Composition of Musa sapientum (Banana) Peels. Electronic Journal of Environmental, Agricultural and Food Chemistry. 2009;8(6):437-442.
Mohapatra D, Mishra S, Suta N. Banana and its by-product utilization: an overview. Journal of Scientific and Industrial Research. 2010;69:323-329.
World Cancer Research Fund/American Institute for Cancer Research. Food, Nutrition, Physical Activity, and the Prevention of Cancer: a Global Perspective. Washington, DC: AICR; 2007.
Siddiqui MW, Dhua RS. Eating artificial ripened fruits is harmful. Current Science. 2010;99(12): 1664–1668.
Goonatilake R. Effects of diluted ethylene glycolas a fruit-ripening agent. Global Journal of Biotechnology and Biochemistry. 2008;3(1):8–13.
Rahman AU, Chowdhury FR, Alam MB. Artificial ripening: What we are eating. Journal of Medicine. 2008;9(1):42–44.
Hakim MA, Huq AKO, Alam MA, Khatib A, Saha BK, Haque KMF, Zaidul ISM. Role of health hazardous ethephone in nutritive values of selected pineapple, banana and tomato. Journal of Food, Agriculture and Environment. 2012;10(2):247–251.
AOAC. Official Method of Analysis. Association of Official Agricultural Chemist. 20th Ed. Washington D.C: USA. 2016;102–105.
Osborne D, Vogt P. The analysis of nutrients in foods. Academic Press, London, New York, and San Francisco. 1978;47-53.
Moest RR. Hydrogen sulfide determination by the methylene blue method. Analytical Chemistry. 1975;47(7):1204-1205.
Tabtabai MA. A rapid method for determination of sulphate in water samples. Environmental Letters. 1974;7: 237-243.
Available:https://doi.org/10.1080/00139307409437403
Orisa CA, Usoroh CI. Effects of accelerated ripening agents on the fruit quality of pawpaw (Carica papaya). ARC Journal of Nutrition and Growth. 2020;6(2):42-49. Available:https://doi.org/10.20431/2455-2550.0602006
Kafkas E, Kosar M, Paydas S, Kafkas S, Baser KHC. Quality characteristics of strawberry genotypes at different maturation stages, Food Chemistry. 2007;100:1229–1236. Available:https://doi.org/10.1016/j.foodchem.2005.12.005.
Zenebe WA, Ibrahim AM, Derbew BY, Tarekegn AWM. Effect of traditional kerosene smoking and ethrel on ripening, shelf life and quality of Cavendish banana (Musa sp). 2015;10(50):4570-4583.
Available:https://doi.org/10.5897/AJAR2015.10299
Unaegbu M, Engwa GA, Abaa QD, Aliozo SO, Ayuk EL, Osuji GA, Onwurah EI. Heavy metal, nutrient and antioxidant status of selected fruit samples sold in Enugu, Nigeria,” International Journal of Food Contamination. 2016;3:31-39.
Hossain A, Rana M, Kimura Y, Roslan HA. Changes in biochemical characteristics and activities of ripening associated enzymes in mango fruit during the storage at different temperatures,” BioMed Research International; 2014.
Available:https://doi.org/10.1155/2014/22969
Haejin B, Seok Kyu Y, Ik Koo Y, Eun Young N, Jung Hyun K, Ji Hae J. Assessment of organic acid and sugar composition in apricot, plumcot, plum, and peach during fruit development, Journal of Applied Botany and Food Quality, 2014;87:24–29.
Available:https://doi.org/10.5073/JABFQ.2014.087.004.
Enam F, Mursalat M, Guha U, Anik MI, Nisha NS, Khan MS. Dental erosion potential of beverages and bottled drinking water in Bangladesh, International Journal of Food Properties. 2016;20(11).
Available:https://doi.org/10.1080/10942912.2016.1242607
Khan M, Khan S, Mirza S, Beg M, Faraz A, Khan. Ethanol-kerosene blends: Fuel option for kerosene wick stove, International Journal of Engineering Research and Applications. 2013;3:464-466.
FAO/WHO, “Codex Alimentarius general standard for food additives. In: Codex Alimentarius general standard for food additives. Rome: Food and Agriculture Organization of the United Nations; 2011.
-
Abstract View: 64 times
PDF Download: 49 times
