Studies on physico-chemical changes during artificial ripening of banana (Musa sp) variety ‘Robusta’

Banana (Musa sp var ‘Robusta’) fruits harvested
at 75–80% maturity were dip treated with different
concentrations of ethrel (250–1,000 ppm) solution for
5 min. Ethrel at 500 ppm induced uniform ripening without
impairing taste and flavour of banana. Untreated control
banana fruits remained shriveled, green and failed to ripen
evenly even after 8 days of storage. Fruits treated with
500 ppm of ethrel ripened well in 6 days at 20±1 °C.
Changes in total soluble solids, acidity, total sugars and
total carotenoids showed increasing trends up to 6 days
during ripening whereas fruit shear force values, pulp pH
and total chlorophyll in peel showed decreasing trends.
Sensory quality of ethrel treated banana fruits (fully ripe)
were excellent with respect to external colour, taste, flavour
and overall quality.