Abstract
Banana (Musa sp var 'Robusta') fruits harvested at 75-80% maturity were dip treated with different concentrations of ethrel (250-1,000ppm) solution for 5min. Ethrel at 500ppm induced uniform ripening without impairing taste and flavour of banana. Untreated control banana fruits remained shriveled, green and failed to ripen evenly even after 8days of storage. Fruits treated with 500ppm of ethrel ripened well in 6days at 20 ± 1°C. Changes in total soluble solids, acidity, total sugars and total carotenoids showed increasing trends up to 6days during ripening whereas fruit shear force values, pulp pH and total chlorophyll in peel showed decreasing trends. Sensory quality of ethrel treated banana fruits (fully ripe) were excellent with respect to external colour, taste, flavour and overall quality.
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