National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Present experiment laid out in Completely Randomized Design with seven treatments and three replications was carried out at Banana Research Station, Jalgaon (M.S.) during the year 2015-16. Ethylene gas and Ethephon were used as the sources of ethylene. There were three concentration of each ethylene gas and ethephon viz. 50, 100 and 150 ppm. Ethylene gas treated fruits were kept in the ripening chamber up to 36 hrs.at200C and 85-90 % RH. Conspicuous changes were witnessed in fruit colour and green colour changed to yellow colour. Similarly, the chemical parameters namely TSS; reducing and total sugar exhibited an increasing trend with increase in concentration and period after the treatment. There was gradual decrease in titratable acidity as the ripening process progressed and also with the increase in the concentration of ethylene gas and ethephon, as well. Lower acidity was observed in the fruits treated with ethylene gas. The physiological loss in weight (PLW) was found to increase with the advancement of storage period irrespective of treatments up to eight days at ambient conditions. Banana fruits treated with 150 ppm ethylene gas had the maximum PLW as compared to other treatments. It was noticed that more the concentration of ethylene gas, faster the ripening process in banana. Banana fruits treated with ethylene gas recorded significantly higher sensory score indicating that the ripening banana fruits with ethylene gas had good acceptability on 4th day of ripening. Ripening of banana with 150 ppm ethylene gas in low cost ripening chamber at 200C temperature and 85-90 % RH for 36 hours is found safest way of ripening banana.
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