Kinetics analysis of the effect of types and concentrations of ripening agents on the physical quality changes of banana fruit (Musa acuminata Colla)

Abstract

Nowadays there are many fruit ripening agents available in the market, thus, it is important to know the performance of those ripening agents in applications. This research determined the effect of the type of ripening agents and applied concentrations on the physical changed of banana during ripening process. Ethylene, acetylene, and ethephon in three different concentrations of 0, 250, and 500 ppm were investigated in a 3×3 factorial with three replications. Green mature bananas were treated with those ripening agents in closed boxes, after being treated then stored in the open ambient room until they were ripened. Weight loss, soluble solid content, and firmness of the samples were monitored every 12 hours until the samples were ripened. Results indicated that in the three ripening agents, the changes of weight loss, soluble solid content, and firmness followed zero, first, and second order kinetics equations, respectively. In general, the values of constant rate of change for weight loss and firmness increased with the concentration but not for soluble solid content. Statistical analysis indicated that the type of ripening agent significantly affected the k values of weight loss, soluble solid content, and firmness.