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Research Journal of Pharmacy and Technology
Year : 2019, Volume : 12, Issue : 10
First page : ( 5101) Last page : ( 5106)
Print ISSN : 0974-3618. Online ISSN : 0974-360X.
Article DOI : 10.5958/0974-360X.2019.00884.9

Artificial Ripening of Banana -An Overview

Chandar M. Mouli, Smith A. Anton*

Department of Pharmacy, Faculty of Engineering and Technology, Annamalai University, Annamalai Nagar-608002

*Corresponding Author E-mail: auantonsmith@yahoo.co.in

Online published on 24 December, 2019.

Abstract

Ripening of banana fruits was carried out by different methodologies like naturally, stressed by fumes, placing in hot condition, using calcium carbide, calcium chloride, potash, ethylene, ethereal, ethylene glycol, methyl jasmonate, etc. The objective of the study is aimed to review on artificial ripening of banana and its physicochemical changes, benefits and harmful effect caused by ripening methods. Artificial ripening of banana is experimented by fumigation and its results on morphological and physiological changes like colour, sweetness, firmness, acceptability have been observed. Various harmful effects or toxicity which is caused by artificial ripening agents are also studied. This purpose of this article is to showcase the most toxic to least or nil toxic agents and to portray the best acceptable methods of artificial ripening of banana. It was found evidence that natural method of artificial ripening gives beneficial effects without toxicity whereas stress induced or chemically induced artificial ripening leads to changes in active components that may lead to physiological malfunctioning of human beings. It was found that the order of beneficial effect is declined by natural > ethylene > ethrel with sodium hydroxide > methyl jasmonate > ethephon > calcium chloride > ethylene glycol > calcium carbide.

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Keywords

Artificial ripening, Banana, Health hazards, Carbide, Shelf life.

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