Shelf Life, Fruit Quality and Safety of Banana (Musa Species) Ripened through Traditional Ripening Techniques in Nigeria

Abstract

ABSTRACT Many fruit vendors in Nigeria adopt unhealthy practices to induce fruit ripening and increase the availability of ripe fruits in the markets. We investigated the safety of traditional induced ripening techniques on two banana species (Musa acuminata and Musa balbisiana). Unripe mature banana fruits were harvested and subjected to five different local ripening procedures – exposure to sunlight, hot water priming, enclosure in sack bags and nylon bags as well as exposure to calcium carbide (CaC2) in an enclosed container. The study included a control group, which was not exposed to any of the traditional ripening methods. Results showed that banana fruits primed in hot water turned dark throughout the period under review. Although it took control fruits six days to ripen, the fruits exposed to different weights of CaC2 ripened fastest (within 48–hours) irrespective of the mode of application, whether as dried CaC2 or in solution. Increased sugar accumulation was recorded in the CaC2 – ripened fruits, with evidence of arsenic (0.026–0.164 mg/kg) in the endocarp. Arsenic is an impurity in CaC2 and also known to be a harmful heavy metal. Post-harvest spoilage of both Musa species began on the fourth day after exposure to CaC2, whereas spoilage was not reported within nine days for fruits exposed to other ripening procedures. With the accumulation of arsenic and the early post-harvest spoilage of banana fruits due to CaC2 exposure, the local use of CaC2 for fruit ripening should be discouraged. We recommend the use of nylon and sack bags as well as exposure to sunlight because of longer shelf life and minimal effects on fruit quality.