Effect of Biological and Chemical Ripening Agents on the Nutritional and Metal Composition of Banana (<i>Musa spp</i>)

Abstract

ABSTRACT:The use of potentially toxic ripening agents is common in developing countries. Four ripening agents namely calcium carbide, potash, African mango and jathropha curcas leaf were used and compared with a control with no ripening agent. Result showed that RB1 and RB2 were the first to ripen at 3days with RB5 at 6 th day. Protein content reduced in the ripened samples in the order of 4.12>3.68>3.04>2.52>1.99>1.77%. Protein value was lowest when calcium carbide was used. Fat ash and fiber contents range between 0.28-1.72, 0.75-2.75and 0.50-1.75% respectively. The moisture content increased from 65.50 to 74.0%, while carbohydrate content range is 17.49-29.29%. Pb, Cu, Zn and Mn values of 0.22, 0.87, 1.96 and 0.67ppm was highest in calcium carbide ripened banana and lowest in the control 0.09, 0.26, 0.37 and 0.19 ppm. © JASEM http://dx.doi.org/10.4314/jasem.v18 i2.14 Ripening is a biochemical process which involves a series of physiological changes in colour, aroma, flavor and texture. Banana is a climateric fruit showing an increase in respiration resulting in colour, flavor, aroma and texture changes. It is usually eaten raw when ripe and is a major starchy food common in Sub-Sahara Africa and Asia, providing more than 25% of carbohydrate (Adeniji et al, 2007). The consumption of banana cuts across every age group, from little children to adults, and it supplies necessary calories and essential micronutrients. Once harvested it is highly perishable, with short shelf life leading to high post harvest losses of about 20-50% due to poor handling and quality deterioration (Ajayi and Mbah, 2007;Zewter et al, 2012). In order to reduce the high post harvest losses, bananas are harvested when green but mature, and artificially ripened when needed with the use of ripening agents. Ripening agents are substances which hasten the ripening process, and it comes in different forms. These include ethylene gas, ethephon, ethylene glycol, etherel and calcium carbide (Singal et al, 2012); African bush mango fruit (irvingia gabonesis) and leaves, Palm nut, Cassia leaves, Yellow Pawpaw leaves, torch light battery, calcium carbide, potash and ash (Ajayi and Mbah, 2007). African mango fruits, calcium carbide and newbouldia leaves were also reported by Adewole and Duruji (2010). According to Singal et al (2012), the commercial practice is to use these ripening agents to artificially ripen the fruits at the destination market before retailing. Ethylene gas is expensive to produce so low cost indigenous ripening technologies involving the use of hazardous materials are used (Singal et al 2012;Ajayi and Mbah, 2007). The adverse potential of calcium carbide as a ripening agent has been established (Singal et al, 2012) while other chemical ripening agents like ethepon, etherel and ethylene glycol are also considered hazardous to health and they have to be used within recommended safe limits (Hakim et al 2012;Food and Beverage Online, 2010). The use of toxic and suspicious ripening agents is of great concern as the activities of human ...

Biochemical Parameters, Activity Levels of Marker Enzymes and Serum Electolytes of Wistar Albino Rats Fed Mango (Mangifera indica) Pulp Formulated Diets

“…Reduction may also be attributed to protein degradation which may have been initiated by inhibition of ribosomal activity possibly due also to a toxicant as reported by [25]. The observed decrease agrees with the information from emerging data suggesting that toxicants such as arsenic and phosphorus present in calcium carbide may leak into the fruit [26,27] in the course of ripening. Protein is a vital food nutrient necessary for the synthesis, structure, function, and repair of body tissue Elevated total protein is an indication of tissue damage whereas a decrease indicates depletion in the protein reserve and this may signal hepatic toxicity [28].…”

Comparative Study on Aroma Volatiles, Organic Acids, and Sugars of Ambul Banana (Musa acuminata, AAB) Treated with Induced Ripening Agents

“…Fruit ripening is a highly coordinated, genetically programmed, and an irreversible process involving a series of physiological, biochemical, and organoleptic changes such as increased respiration, ethylene production, chlorophyll degradation, biosynthesis of carotenoids, anthocyanins, essential oils, avour, and aroma compounds, and activation of cell wall-degrading [10]. Arti cial ripening agents a ect nutritional quality of fruits [9,11,12], and many studies show that arti cially ripened fruits have signi cant di erences in peel colour, aroma, avour, and sensory quality when compared to naturally ripened fruits [13][14][15].…”

Nutritional Value and Medicinal Benefits of Pineapple

“…The use of toxic ripening agents is common in developing countries. Artificial ripening accelerates ripening, but affects the nutritional quality of the fruits [32]. The eating big amount of Pineapples has much sugar which can create diabetes, and dried have much sugar rate then fresh, so use small amount of dried fruits.…”