Induced Ripening Agents and Their Effect on Fruit Quality of Banana

Abstract

Ripening is a genetically programmed highly coordinated irreversible phenomenon which includes many biochemical changes including tissue softening, pigment changes, aroma and flavour volatile production, reduction in astringency, and many others. Banana is one of mostly consumed fruit crops in the world. Since banana is a climactic fruit, induced ripening is essential in commercial scale banana cultivation and distribution to assure good flavour, texture, and uniform peel colour. Ethylene gas, acetylene gas liberated from calcium carbide, and ethephon are some of the commercial ripening agents used successfully in the trade and they have been widely studied for their effectiveness on initiating and accelerating the ripening process and their effect on fruit quality and health related issues. Lauryl alcohol was also shown as a ripening agent for bananas. Most studies suggest that there is no difference in biochemical composition and sensory quality in bananas treated with chemicals that induce ripening from naturally ripened bananas. However volatile profiles of artificially ripened bananas were shown to be considerably different from naturally ripened bananas in some studies. This review discusses induced ripening agents and their effect on fruit quality of bananas.

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

“…ey are often harvested at mature green preclimacteric stage and induced to ripen using arti cial ripening agents to obtain fruits with a same maturity stage and uniform peel colour [5]. e most popular method used in developed countries is exposing banana to ethylene gas in ripening rooms under controlled temperature and humidity [6]. Alternatively to ethylene gas, chemicals such as ethephon (2-chloroethylphosphonic acid) that can generate ethylene is widely used as a commercial ripening agent in developing countries.…”

The implications of ripening agents on chemical compositions of plantain (Musa paradisiaca)

“…The results presented in Table 1 and Figure 1 showed that the unripe plantain has the lowest moisture content (50.66 ± 0.50 %). Reduction in moisture content may be majorly due to water loss through transpiration process, while some weight loss could be due to loss of carbon in respiration process ( Liu, 2003 ; Onwuka and Onwuka, 2005 ; Maduwanthi and Marapana, 2019 ). The plantain that was ripened using Potassium Dihydrogen Phosphate (PDP) has the highest moisture of 64.68 ± 0.10 %, while the naturally ripened plantain had a moisture content of 62.53 ± 0.20%.…”

“…The plantain that was ripened using Potassium Dihydrogen Phosphate (PDP) has the highest moisture of 64.68 ± 0.10 %, while the naturally ripened plantain had a moisture content of 62.53 ± 0.20%. The results obtained showed that the use of artificial ripening agent increased the moisture content in fruits thereby subjecting such food items to faster rate of microbial degradation and shorter shelf life, which can lead to quicker deterioration ( Adepoju and Adeniji, 2008 ; Maduwanthi and Marapana, 2019 ). Figure 1 showed the ash content ranging from 3.07 ± 0.10 % to 3.50 ± 0.00 % for CaC 2 and PDP respectively.…”

“…The benefits of plantain to man and animals has increased the demand for plantain in various parts of Nigeria. Ripe and unripe plantain contains substantial amount of essential nutrients in a high proportion, antioxidants and other biologically active substances that makes them effective in treatment of a number of diseases ( Habauzit and Horcajada, 2008 ; Tucker, 2009 ; Park et al., 2011 ; Maduwanthi and Marapana, 2019 ) as well as prevention of some diseases (e.g. goiter) and keeps the consumer energetic throughout his life ( Zahir et al., 2009 ).…”

Comparative Study on the Antidiabetic Efficacy of Unripe and Ripe Fruit Extracts of Siraitia grosvenorii and the Possible Mechanism of Action

“…In Traditional Chinese Medicine (TCM) the extract of ripe fruit of S. grosvenorii has been variously reported to possess antidiabetic or antihyperglycaemic effects with potentials to improve insulin resistance [12,6]. Ripening of fruits is an irreversible process that usually affect the phytochemical and biochemical contents as well as organoleptic properties of fruits making them very edible and palatable [13]. Interestingly, the phytochemical reports have shown seasonal variations in the constituents of ripe and unripe fruit which might affect their medicinal properties.…”