Effects of Various Indigenous Ripening Methods on Biochemical Characteristics of Banana Cv. Chenichampa

Abstract

A study was conducted with objectives of how the native ripening technique affected the quality parameters of the Chenichampa variety of banana. The ripening techniques used during the period of experiment are as follows: T1 stands for ripening in a covered pit with smoke; T2 stands for ripening tomato fruit; T3 for ripening with paddy straw; T4 stands for ripening in a covered pit without smoke; T5 for ripening with calcium carbide; and T6, or naturally ripening at room temperature, which is the control. The outcome showed that, of all the ripening techniques, fruit ripened with ripe tomatoes maintained the lowest titratable acidity (0.23%), the maximum TSS (21.50%), and the reducing sugar (5.43%). Treatment T2 had the highest recorded moisture content (73.04%) and ash content (1.76%).