Abstract:
A research was conducted to compare the different ripening
Banana.(Poovan).This study was carried out in two phases vz questionnaire
survey and laboratory study. Poovan variety and six different ripening methods
were selected for the laboratory study through the questionnaire survey which
was conducted in two categories such as from Farmers and sensory evaluation
from some peoples. In the laboratory study , unripen , mature Poovan banana
fruits were ripened using smoking method, using turmeric, gliricidia leaves and
straw, ethephon, calcium carbide and natural ripening method. Nutritional analysis
was carried out for moisture content, pH, total soluble solid, to the fruits ripened
by the different ripening methods. The sensory test was done for taste, color,
texture, flavor, absence of off flavor, and overall acceptability.
In nutritional analysis among the four treatments, the fruits ripened by the usage
of the gliricidia leaves and straw had the highest pH. Total soluble solid was
highest in the fruits ripened by the usage of hydrated lime. The moisture content
was highest in the fruit ripened by the usage of natural method. Under the
nutritional analysis the fruit ripened by the usage of gliricidia leaves and straw
had good nutritional values. The organoleptic test results revealed that there was
significant difference in the usage of different ripening methods for flavor, taste,
color, texture, absence of off-flavor and overall acceptability. Banana fruits ripened
by the usage of gliricidia leaves and straw had the higher mean value for
organoleptically quality compared to other methods. The
fruits ripened by usage of ethephon had obtained the second place ln
organoleptically quality.
Finally, it could be concluded that the use of gliricidia leaves and straw was the best
method for ripening of banana.
