Journal Of Applied Horticulture ISSN: 0972-1045


Sunita Singh and S.D. Kulkarni

Agro Processing Division, Central Institute of Agricultural Engineering, Nabibagh, Berasia Road, Bhopal (MP), India.

Key words: Banana handling, artificial ripening, texture, Ethephon, banana beverage, texture, and banana grades.

Journal of Applied Horticulture, 2006, volume 8, issue 1, pages 78-81.

Abstract: This study relects on varied maturity levels of available raw and ripe bananas at market level, scope of improvements in quality of bananas by ripening technique and to generate newer avenues for value addition. Raw bananas from the market were ripened in June month both by crude market and standard BIS methods. The final ripeness textural range differed due to ripening methods used {28.56 N (crude market method) and 46.57 N (BIS method) a 63.06 % increase} as compared to available ripe grades in market (same month -June) (13.01 ? 0.99 N) entering after ripening by crude method. Initial texture of available raw grades used as above (June month) was 99.36 ? 10.84 N. The over-ripe bananas (~15 % of bananas available for sale in mandi) if used for beverage yielded an alcoholic drink (with ~8 % alcohol). The processed over-ripe bananas were compared to sale of over-ripe bananas to show potential value addition.

Journal of Applied Horticulture