Jornal Global de Biologia, Agricultura e Ciências da Saúde

Abstrato

Comparative Study on the Ripening Ability of Artificial Ripening Agent (Calcium Carbide) and Natural Ripening Agents

Surbhi Gandhi, Mahak Sharma,Barkha Bhatnagar

Commercial ripening has become an important aspect fruit industry. People consume fruits, ripened with hazardous chemicals like calcium carbide which pose great health risks to the population. Therefore, the present study was designed to compare natural ripening agents (apple, pear, tomato) with artificial ripening agent (calcium carbide) for ripening of banana. Different Batches of banana were made with natural ripening agents & calcium carbide (1gm and 2 gm). The ripening ability was assessed by keeping the batches in two different storage conditions i.e. paper bag & plastic container. Sensory evaluation was done both by Hedonic scoring. The data revealed that bananas kept in plastic container ripened before those placed in paper bags and were more acceptable. Moreover, bananas placed in containers with apples took only 4 days to ripen whereas those placed with calcium carbide at both concentrations took 5 days. The study concluded that natural ripening agents especially Apple are better as compared to artificial ripener . Also, they are devoid of any potential health risks for the adolescents & adults.