ABSTRACT
In recent days, artificial ripening techniques for fruits are widely used worldwide due to commercial value and consumer acceptability of attractive fruit colour. This study was therefore carried out to compare the use of biological and chemical ripening agents on the physical and chemical properties of banana. The treatment and variety used (BITA 3) was obtained from Agricultural Development Programme (ADP) treatments were obtained from a local market New Benin, Benin city. This experiment was conducted in the Main Laboratory of the Faculty of Agriculture, University of Benin, Benin City, Edo State Nigeria. The experiment was a completely randomized design which was replicated (3) times. From 21st April, to 30th April, 2021, proximate analysis which was carried out using the AOAC (1990) method was done to determine the Moisture content, Ash content, Crude fibre content, Crude lipids content, Crude protein content Carbohydrate content also known as (Nitrogen free extract) and the mineral analysis, looking out for Zn, Cu, and Mg. The study was carried out at ambient temperature to induce the ripening process. Different physico-chemical parameters such as pulp to peel ratio, texture, pH, and pulp percentage were measured for all these banana samples. The pulp to peel ratio increases and firmness (penetration force) decreases with increase in ripening time. The calcium carbide treated banana found to be with lowest firmness artificially treated banana was highly acceptable than naturally ripened banana in the evaluation. The results inciated that the moisture content , fiber content, protein, fat, and minerals were all significant. Pulp to peel ratio was found higher (2.2) naturally ripened banana. The study concluded that natural ripening agents especially apple are better compared to artificial ripener also they are devoid of any potential health risks.
