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 6th 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.Keywords: Banana; ripening; ripening agents; postharvest losses; metal contamination
Highlights
Ripening is a biochemical process which involves a series of physiological changes in colour, aroma, flavor and texture
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 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 beings have been said to contribute to exposure of food materials to heavy metal contamination (Orisakwe et al, 2012)
Summary
Harvested bunch of green but mature unripe banana was bought from the local market in Offa, Nigeria on the market day when fresh produce is brought to the market for sale. The ripening agents used for the study were bought from the same market and these are calcium carbide, potash, African
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