Comparative Study on the Ripening Ability of Banana by Artificial Ripening Agent (Calcium Carbide) and Natural Ripening Agents
Journal Title: Indian Journal of Nutrition - Year 2016, Vol 3, Issue 1
Abstract
Ripening is defined as the final stage of development of a fruit which involves series of physiological and biochemical events leading to various changes in colour, flavour, aroma and texture that make the fruits both attractive and tasty. In recent times there is much concern about artificial ripening. Various artificial methods of fruit ripening have been observed mostly to meet consumers’ demand and other economic factors. People consume fruits, ripened with hazardous chemicals like calcium carbide. These pose great health risks to consumers. Therefore, the present study was designed to compare natural ripening agents (apple,pear,tomato) with artificial ripening agent (calcium carbide) for ripening of banana. Different Batches of banana were made with natural ripening agents& calcium carbide (1gm and 2 gm). The ripening ability was assessed by keeping the batches in two different storage conditions i.e. paper bag & plastic container. Sensory evaluation was done both by Hedonic scoring. The data revealed that bananas kept in plastic container ripened before those placed in paper bags and were more acceptable. Moreover, bananas placed in containers with apples took only 4 days to ripen whereas those placed with calcium carbide at both concentrations took 5 days. The study concluded that natural ripening agents especially Apple are better as compared to artificial ripener. Also, they are devoid of any potential health risks for the adolescents & adults.
Authors and Affiliations
Surbhi Gandhi
Keywords
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