Ripening behaviour of banana treated with different ethylene sources

Banana var Grand Naine fruits harvested at 75-80 per cent maturity were treated with different concentrations and different sources of ethylene. Ethylene gas and ethephon were used as sources of ethylene with three concentrations of each ethylene gas and ethephon viz 50, 100 and 150 ppm and ethylene gas-treated fruits were kept in the ripening chamber up to 36 h at constant 20^oC temperature and 85-90 per cent relative humidity. The fruit colour as well as the chemical parameters namely TSS, reducing and total sugars exhibited an increasing trend with increase in concentration and period after the treatment. It was noticed that more the concentration of ethylene gas, faster was the ripening process in banana. The fruits treated with ethylene gas recorded significantly higher sensory score indicating that the fruits treated with ethylene gas have good overall acceptability on 4^th day of ripening. It can be safely concluded that ripening of banana with 150 ppm ethylene gas in low cost ripening chamber at 20^oC temperature and 85-90 per cent relative humidity for 36 h is safe way of ripening banana.