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Effect of calcium carbide, ethrel and different plant
materials on ripening of banana (Musa
sapientum L.) cv. Malbhog.
Khatiwada, B. P., D. M. Gautam, D. D.
Dhakal and S. M. Shakya. 2007. IAAS Research Advances Vol. 2. Institute of
Agriculture and Animal Sciences, Rampur,
Chitwan,
Nepal. pp. 53-60.
Keywords: Ripening, regulator, ethrel, calcium carbide, indigenous plant
materials
Banana (Musa sapientum) cv. Malbhog
was ripened by using chemicals (Ethrel and calcium carbide) and plant materials.
Their consequent effect on various physicochemical and organoleptic properties
were studied. Self-ripened fruits took about 10 days to ripe at room temperature
of around 20°C and relative humidity of around 85%, which was well stored up to
17 days. Calcium carbide ripened banana within 2 days had storability of around
12 days, while Ethrel could initiate ripening in 3 days and stored in good
condition up to 13 days. At full yellow color stage, the highest loss of weight
(5.67%) was in self-ripened fruits, whereas the cumulative weight loss was
23.45% as the time taken for natural ripening of banana was higher. At full
yellow color stage, the highest TSS of fruits (17.25%) was obtained in
self-ripened fruits followed by those ripened with ripened banana (12.27%).
Thus, for home consumption purposes, banana can be ripened by ripened banana,
while for commercial purposes, 3 to 6 g calcium carbide per 15 fruits wrapped in
newspaper or 1000-2000 ppm Ethrel spray can be suggested.
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