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Ripening Quality of Banana Cv. Amritasagor Through Application of Different Ripening Agents

Tamanna Yasmin
Department of Horticulture, Bangladesh Agricultural University, Mymensingh 2202, BANGLADESH

M. Ashraful Islam*
Department of Horticulture, Bangladesh Agricultural University, Mymensingh 2202, BANGLADESH

Quazi Forhad Quadir,
Department of Agricultural Chemistry, Bangladesh Agricultural University, Mymensingh 2202, BANGLADESH

Daryl C. Joyce
School of Agriculture and Food Sciences, The University of Queensland, AUSTRALIA

Bhesh Bhandari
School of Agriculture and Food Sciences, The University of Queensland, AUSTRALIA

Abstract/ Executive Summary:

Desirable ripened quality banana fruits are important for the consumer acceptability. Banana cv. Amritasagar was treated with different ripening agents like control (R1), RipestuffTM @ 42 mg/10 mL water (R2), RipestuffTM @ 84 mg/10 mL water (R3), Ethephone @ 200 ppm (R4) and Ethephone @ 400 ppm (R5); and storage durations were 24 h (H1), 48 h (H2), 72 h (H3), and 96 h (H4). The two factors experiment was conducted with complete randomized design with three replications. Fruits were placed in container (RFL). With the progress of storage duration quality parameters like weight loss (%), peel color, pulp to peel ratio, softness, total soluble solids (TSS), and pH were recorded. Fruits treated with R3 and R5 produced uniform yellow color and the highest softness at 96 h. Whereas banana fruits treated with R2 developed peel colour and softness a bit slower compared to other treatments; and untreated fruits (control) were hard, poor in color and quality, and were not suitable for consumption at 96 h. The highest TSS (%) were found at 72 h treated with R5 and at 96 h with R5 including R3, and R4 showed the mostly similar TSS (%). Thus, RipestuffTM @ 84 mg/10 mL water (R3) and ethephon @ 400 ppm (R5) can be used maintaining quality and ripening banana for better price of banana growers and traders through avail it at earlier marketing and reduced postharvest loss.

Keywords: Banana, Ethephon, Ripening, Ripe stuff, Softness

Location: Horticulture Farm of Bangladesh Agricultural University (BAU), Mymensingh.

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Banana

Objectives:

Optimization of the dose of ripening agents like Ripe stuff TM and ethephon to ripen banana cv Amritasagor with maintaining the quality need to be investigated. Amritasagor cultivar is the very popular cultivar of banana in Bangladesh. So, properly ripening of banana can help to earlier market and better price for the growers and traders and to reduce the postharvest loss.

Methodology:

Collection of materials Green and matured banana bunches cv. Amritasagor of uniform sizes and shape was harvested from Horticulture Farm of Bangladesh Agricultural University (BAU), Mymensingh. Both upper and lower 1-2 hands were cut off to maintain uniform shape and size. The bananas were collected early in the morning and transferred to the laboratory of the department as soon as possible by van with careful handling to avoid mechanical injury. Banana bunches were cooled by air condition quickly to remove the field heat. The temperature and relative humidity inside the laboratory were 25 -27^oC and 80-85%, respectively. Experimental design The two-factor experiment was laid out in Complete Randomized Design (CRD) with three replications. Each replication consisted of three fruits. Experimental treatments So, total number of fruits were 5x4x3x3= 180 nos. Preparation of ripening agents Two ripening agents with two different concentrations were used and their preparation is mentioned below: RipestuffTM (Encapsulated ethylene-α-cyclodextrin inclusion complex) powder The RipestuffTM was manufactured at the University of Queensland (Brisbane, Australia) by following Ho et al. (2011b) were used for this experiment. RipestuffTM powder were weighed 42 mg and 84 mg accordingly by electric balance and quickly transferred to the 50 ml vial with 10 mL water. Earlier vial lead was perforated with syringe and kept close by scotch tape. Fruits were kept in 15 L container (RFL) and scothtape of vials were removed for releasing ethylene gas uniformly to ripen banana (Figure 1). In case of control, 10 mL water only was in vial for the same relative humidity or environment for the banana. Ethephon: Ethephon (48% SL) for dip treatment of banana was used under the brand name Etheplus. Ethephon solutions were prepared to make 200 ppm and 400 ppm. Bananas were treated with the respected solution by dipping for 3 min. Subsequently, fruits were left on the paper for drying and then these were kept into the 15 L air tight plastic container (RFL) to observe the performance of ripening through ethephon. Finally, all the containers were covered tightly at the same time and data were recorded for each treatment. Temperature and relative humidity of both inside and outside of the container was recorded regularly. Data collection Physical parameters: The weight loss (%) at different hours (24, 48, 72 and 96 hours) was calculated by subtracting final weight from the initial weight of the fruits and appraisals were made for physiological loss in weight. The physiological loss in weight was calculated on fresh weight basis by following formula: (A - B) /A x 100 where A is the fruit weight just before storage and B is the fruit weight after different hours storage period. Pulp to peel ratio was measured through separation of peel from the pulp. Both the weight of peel and pulp were taken and calculated by dividing the fresh weight of pulp with the fresh weight of peel. Quality parameters: Peel color change is the important parameters which was recorded using the numerical rating scale of 1-7 and it is the modification of the study of the United Fruit Sales Corporation (1975). Peel color from stages 1-7 considered: 1=dark Green, 2= pale green, 3=pale green with yellow tips, 4=half green half yellow, 5=more green than yellow, 6=pure yellow, 7=yellow with black coalescing spots. Days required to reach different stages of softness during storage and ripening were determined after every 24, 48, 72 and 96 hours according to the treatment by using numerical rating scale of 1-5, where, 1 = hard green, 2 = sprung, 3 = between sprung and eating ripe, 4 = eating ripe and 5 = over ripe. Total soluble solids (TSS) content of banana fruit pulp was estimated by using Abbe's refractometer. A drop of banana juice squeezed from the pulp was placed on the prism of the refractometer and recorded as % brix. Temperature corrections were made by using the methods described by Ranganna (1986). pH of the pulp was measured with pH meter. Statistical analysis The collected data on various parameters were statistically analyzed by analysis of variance (General Linear Model procedure) following Duncan’s Multiple Range Test (DMRT) and Tukey’s pair wise comparison test (P<0.05) using Minitab Version 17 (Minitab Inc., State College, PA, USA).

Source of Information: Archives of Agriculture and Environmental Science 6(1): 35-41 (2021)

Article Link (Online Journal): https://doi.org/10.26832/24566632.2021.060105

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Exposed green mature banana fruits to RipestuffTM and ethephon at different concentrations followed by storage ensure the faster and uniform ripening in 96 h with development of uniform yellow colour and consumer acceptability. Overall, a bit earlier softness, TSS (%) and skin color indexing was found from the R3 (RipestuffTM @84 mg /10 ml water) and R5 (Ethephon @400ppm) treated banana fruits compared to other treated fruits; and it can be considered as safe ripening agents and commercially benefit to growers and traders due to earlier avail the banana as per consumer preferences and less postharvest loss.

Knowledge Management: Journal