Open AccessThe Effect of Selected Ripening Agents on the Physico-Chemical Properties and Sulphide/ Sulphate Distribution of Banana (Musa Sapientum) Fruit
Author(s) -
C. A. Orisa,
C. I. Usoroh
Publication year - 2021
Publication title -
asian research journal of agriculture
Language(s) - English
Resource type - Journals
ISSN - 2456-561X
DOI - 10.9734/arja/2021/v14i130114
Subject(s) - ripening , calcium carbide , chemistry , titratable acid , food science , horticulture , moisture , banana peel , biology , organic chemistry
This study aimed at evaluating the effect of two ripening agents (calcium carbide and kerosene fumes) on the physiochemical properties and sulphide/sulphur distribution of banana fruit. Freshly unripe banana fruit were treated with calcium carbide powder and kerosene fumes and ripened within 48 hrs. Fruit samples were also ripened naturally and served as control. The samples were analyzed for physicochemical properties and sulphur/suphate distribution (outer and inner). The result of physicochemical analysis revealed a significant (p 5 and higher TSS than naturally ripened sample. The concentrations of sulphur/sulphide (0.29-1.85mg/kg) were below the limit of 50 mg/kg indicating that the fruits were still safe for consumption against health threats posed by high concentrations of sulphate/sulphide. This study therefore quantified the changes in physicochemical properties of artificially ripened banana fruits and their possible health hazards. The study is very useful particularly in relation to the health hazards associated with chemical treatment for banana ripening. This will be useful to banana fruit sellers as it may help to optimise the ripening practices which may lead to reduce the safety and health concerns of the consumer.